Cajun cuisine (french: cuisine cadienne , es, cocina acadiense) is a style of cooking developed by the

Cajun The Cajuns (; French: ''les Cadjins'' or ''les Cadiens'' ), also known as Louisiana ''Acadians'' (French: ''les Acadiens''), are a Louisiana French ethnicity mainly found in the U.S. state of Louisiana. While Cajuns are usually described as ...

–

Acadians The Acadians (french: Acadiens , ) are an ethnic group descended from the French who settled in the New France colony of Acadia during the 17th and 18th centuries. Most Acadians live in the region of Acadia, as it is the region where the des ...

who were

deported Deportation is the expulsion of a person or group of people from a place or country. The term ''expulsion'' is often used as a synonym for deportation, though expulsion is more often used in the context of international law, while deportation ...

from

Acadia Acadia (french: link=no, Acadie) was a colony of New France in northeastern North America which included parts of what are now the Maritime provinces, the Gaspé Peninsula and Maine to the Kennebec River. During much of the 17th and early ...

Louisiana Louisiana , group=pronunciation (French: ''La Louisiane'') is a state in the Deep South and South Central regions of the United States. It is the 20th-smallest by area and the 25th most populous of the 50 U.S. states. Louisiana is borde ...

during the 18th century and who incorporated

West African West Africa or Western Africa is the westernmost region of Africa. The United Nations defines Western Africa as the 16 countries of Benin, Burkina Faso, Cape Verde, The Gambia, Ghana, Guinea, Guinea-Bissau, Ivory Coast, Liberia, Mali, Ma ...

, French and

Spanish Spanish might refer to: * Items from or related to Spain: **Spaniards are a nation and ethnic group indigenous to Spain **Spanish language, spoken in Spain and many Latin American countries **Spanish cuisine Other places * Spanish, Ontario, Can ...

cooking techniques into their original cuisine. Cajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based on locally available ingredients and that preparation is relatively simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed

rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

, specially made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish,

shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...

, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (),

onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

, and

celery Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, lea ...

are called "

the trinity The Christian doctrine of the Trinity (, from 'threefold') is the central dogma concerning the nature of God in most Christian churches, which defines one God existing in three coequal, coeternal, consubstantial divine persons: God the F ...

" by Cajun chefs in Cajun and

Louisiana Creole cuisine Louisiana Creole cuisine (french: cuisine créole, lou, manjé kréyòl, es, cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Amerindian influences, as well as in ...

s. Roughly diced and combined in cooking, the method is similar to the use of the ''

mirepoix A mirepoix ( ; ) is a flavor base made from diced vegetables cooked—usually with butter, oil, or other fat—for a long time on low heat without coloring or browning, as further cooking, often with the addition of tomato purée, creates a dar ...

'' in traditional

French cuisine French cuisine () is the cooking traditions and practices from France. It has been influenced over the centuries by the many surrounding cultures of Spain, Italy, Switzerland, Germany and Belgium, in addition to the food traditions of the re ...

which blends roughly diced

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...

, onion, and celery. Characteristic aromatics for the Creole version may also include

parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...

, bay leaf,

green onions "Green Onions" is an instrumental composition recorded in 1962 by Booker T. & the M.G.'s. Described as "one of the most popular instrumental rock and soul songs ever" and as one of "the most popular R&B instrumentals of its era", the tune is a ...

, dried

cayenne pepper The cayenne pepper is a type of '' Capsicum annuum''. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with ...

, and dried

black pepper Black pepper (''Piper nigrum'') is a flowering vine in the family Piperaceae, cultivated for its fruit, known as a peppercorn, which is usually dried and used as a spice and seasoning. The fruit is a drupe (stonefruit) which is about in diame ...

History

The

were a group of French colonists who lived in Acadia, what is today

Eastern Canada Eastern Canada (also the Eastern provinces or the East) is generally considered to be the region of Canada south of the Hudson Bay/Strait and east of Manitoba, consisting of the following provinces (from east to west): Newfoundland and Labrador, ...

. In the mid-18th century, they were deported from Acadia by the

British British may refer to: Peoples, culture, and language * British people, nationals or natives of the United Kingdom, British Overseas Territories, and Crown Dependencies. ** Britishness, the British identity and common culture * British English, ...

during the

French and Indian War The French and Indian War (1754–1763) was a theater of the Seven Years' War, which pitted the North American colonies of the British Empire against those of the French, each side being supported by various Native American tribes. At the ...

in what they termed ''le Grand Dérangement'', and many of them ended up settling in Southern Louisiana. Retrieved 2014-04. Due to the extreme change in climate, Acadians were unable to cook their original dishes. Retrieved 2014-04. Soon, their former culinary traditions were adapted and, in time, incorporated not only Indigenous American traditions, but also African-American traditions—as is exemplified in the classic Cajun dish "Gumbo", which is named for its principal ingredient (Okra) using the West African name for that very ingredient: "Gumbo," in West Africa, means "Okra". Many other meals developed along these lines, adapted in no small part from Haiti, to become what is now considered classic Cajun cuisine traditions (not to be confused with the more modern concept associated with

Prudhomme Prudhomme or Prud'homme, may refer to: * Prudhomme (surname), a surname of French origin. The surname derives from the Old French prud'homme, meaning a wise, honest or sensible man. * Prud'homme, Saskatchewan, a Canadian village * Prudhomme Lak ...

's style). Up through the 20th century, the meals were not elaborate but instead, rather basic. The public's false perception of "Cajun" cuisine was based on Prudhomme's style of Cajun cooking, which was spicy, flavorful, and not true to the classic form of the cuisine. Cajun and Creole cuisine have been mistaken to be the same, but the origins of Creole cooking began in New Orleans, and Cajun cooking came 40 years after the establishment of New Orleans. Today, most restaurants serve dishes that consist of Cajun styles, which

Paul Prudhomme Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef propriet ...

dubbed "Louisiana cooking". Retrieved 2014-04. In home-cooking, these individual styles are still kept separate. However, there are fewer and fewer people cooking the classic Cajun dishes that would have been eaten by the original settlers.

Cajun cooking methods

Barbecuing Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke ...

—similar to "low and slow" Southern barbecue traditions, but with Creole/Cajun seasoning *

Baking Baking is a method of preparing food that uses dry heat, typically in an oven, but can also be done in hot ashes, or on hot stones. The most common baked item is bread but many other types of foods can be baked. Heat is gradually transferred " ...

—direct and indirect dry heat in a furnace or oven, faster than

smoking Smoking is a practice in which a substance is burned and the resulting smoke is typically breathed in to be tasted and absorbed into the bloodstream. Most commonly, the substance used is the dried leaves of the tobacco plant, which have bee ...

but slower than grilling *

Grilling Grilling is a form of cooking that involves dry heat applied to the surface of food, commonly from above, below or from the side. Grilling usually involves a significant amount of direct, radiant heat, and tends to be used for cooking meat a ...

—direct heat on a shallow surface, fastest of all variants; sub-variants include: ** Charbroiling—direct dry heat on a solid surface with wide raised ridges ** Gridironing—direct dry heat on a solid or hollow surface with narrow raised ridges ** Griddling—direct dry or moist heat along with the use of oils and butter on a flat surface *

Braising Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

—combining a direct dry heat charbroil-grill or gridiron-grill with a pot filled with broth for direct moist heat, faster than smoking but slower than regular grilling and baking; time starts fast, slows down, then speeds up again to finish *

Boiling Boiling is the rapid vaporization of a liquid, which occurs when a liquid is heated to its boiling point, the temperature at which the vapour pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmosphere. Th ...

—as in boiling of crabs, crawfish, or shrimp, in seasoned liquid *

Deep frying Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Norm ...

* Smothering—cooking a vegetable or meat with low heat and small amounts of water or stock, similar to

braising Braising (from the French word ''braiser'') is a combination-cooking method that uses both wet and dry heats: typically, the food is first browned at a high temperature, then simmered in a covered pot in cooking liquid (such as wine, broth, coco ...

; ''

étouffée Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Lou ...

'' is a popular variant done with crawfish or shrimp *Pan- broiling or

pan-frying Pan frying or pan-frying is a form of frying food characterized by the use of minimal cooking oil or fat (compared to shallow frying or deep frying), typically using just enough to lubricate the pan. In the case of a greasy food such as baco ...

* Injecting—using a large

syringe A syringe is a simple reciprocating pump consisting of a plunger (though in modern syringes, it is actually a piston) that fits tightly within a cylindrical tube called a barrel. The plunger can be linearly pulled and pushed along the inside ...

-type setup to place seasoning deep inside large cuts of meat; this technique is much newer than the others on this list, but very common in Cajun cuisine * Stewing, also known as

Deep-frying Deep frying (also referred to as deep fat frying) is a cooking method in which food is submerged in hot fat, traditionally lard but today most commonly oil, as opposed to the shallow oil used in conventional frying done in a frying pan. Normal ...

turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...

s or oven-roasted

turducken Turducken is a dish consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Outside of the United States and Canada, it is known as a three-bird roast. Gooducken is an English variant, replacing turkey ...

s entered southern Louisiana cuisine more recently. Also, blackening of fish or chicken and barbecuing of shrimp in the shell are excluded because they were not prepared in traditional Cajun cuisine. Blackening was actually an invention by chef

in the 1970s, becoming associated with Cajun cooking, and presented as such by him, but is not a true historical or traditional Cajun cooking process.

Ingredients

The following is a partial list of ingredients used in Cajun cuisine and some of the staple ingredients of the Acadian food culture.

Grains

Corn Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...

Rice Rice is the seed of the grass species ''Oryza sativa'' (Asian rice) or less commonly ''Oryza glaberrima ''Oryza glaberrima'', commonly known as African rice, is one of the two domesticated rice species. It was first domesticated and grown i ...

* Scotch barley *

Wheat Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...

—for baking bread

Fruits and vegetables

Bell pepper The bell pepper (also known as paprika, sweet pepper, pepper, or capsicum ) is the fruit of plants in the Grossum Group of the species ''Capsicum annuum''. Cultivars of the plant produce fruits in different colors, including red, yellow, orange ...

s (green or red) *

Blackberries The blackberry is an edible fruit produced by many species in the genus ''Rubus'' in the family (biology), family Rosaceae, hybrids among these species within the subgenus ''Rubus'', and hybrids between the subgenera ''Rubus'' and ''Idaeobatus' ...

Cayenne pepper The cayenne pepper is a type of '' Capsicum annuum''. It is usually a moderately hot chili pepper used to flavor dishes. Cayenne peppers are a group of tapering, 10 to 25 cm long, generally skinny, mostly red-colored peppers, often with ...

s *

Celery Celery (''Apium graveolens'') is a marshland plant in the family Apiaceae that has been cultivated as a vegetable since antiquity. Celery has a long fibrous stalk tapering into leaves. Depending on location and cultivar, either its stalks, lea ...

(seed, leaf and stalk) *

Collard greens Collard is a group of certain loose-leafed cultivars of ''Brassica oleracea'', the same species as many common vegetables including cabbage ( Capitata group) and broccoli ( Italica group). Collard is a member of the Viridis group of ''Brassica ...

Cucumber Cucumber (''Cucumis sativus'') is a widely-cultivated Vine#Horticultural climbing plants, creeping vine plant in the Cucurbitaceae family that bears usually cylindrical Fruit, fruits, which are used as culinary vegetables.

s *

Fig The fig is the edible fruit of ''Ficus carica'', a species of small tree in the flowering plant family Moraceae. Native to the Mediterranean and western Asia, it has been cultivated since ancient times and is now widely grown throughout the world ...

s *

Leek The leek is a vegetable, a cultivar of ''Allium ampeloprasum'', the broadleaf wild leek ( syn. ''Allium porrum''). The edible part of the plant is a bundle of leaf sheaths that is sometimes erroneously called a stem or stalk. The genus ''Alli ...

Limes Limes may refer to: * the plural form of lime (disambiguation) * the Latin word for ''limit'' which refers to: ** Limes (Roman Empire) (Latin, singular; plural: ) is a modern term used primarily for the Germanic border defence or delimiting ...

Lemon The lemon (''Citrus limon'') is a species of small evergreen trees in the flowering plant family Rutaceae, native to Asia, primarily Northeast India (Assam), Northern Myanmar or China. The tree's ellipsoidal yellow fruit is used for culin ...

s * Mirlitons (chayotes or
vegetable pears) *

Muscadine ''Vitis rotundifolia'', or muscadine, is a grapevine species native to the southeastern and south-central United States. The growth range extends from Florida to New Jersey coast, and west to eastern Texas and Oklahoma. It has been extensively ...

s *

Okra Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with su ...

Onion An onion (''Allium cepa'' L., from Latin ''cepa'' meaning "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus ''Allium''. The shallot is a botanical variety of the onion ...

s *

Parsnip The parsnip (''Pastinaca sativa'') is a root vegetable closely related to carrot and parsley, all belonging to the flowering plant family Apiaceae. It is a biennial plant usually grown as an annual. Its long taproot has cream-colored skin an ...

Parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...

Pecan The pecan (''Carya illinoinensis'') is a species of hickory native to the southern United States and northern Mexico in the region of the Mississippi River. The tree is cultivated for its seed in the southern United States, primarily in Georgia, ...

s * Satsuma oranges *

Scallion Scallions (also known as spring onions or green onions) are vegetables derived from various species in the genus ''Allium''. Scallions generally have a milder taste than most onions and their close relatives include garlic, shallot, leek, ch ...

s (green onions or onion tops) *

Squash Squash may refer to: Sports * Squash (sport), the high-speed racquet sport also known as squash racquets * Squash (professional wrestling), an extremely one-sided match in professional wrestling * Squash tennis, a game similar to squash but pla ...

Strawberries The garden strawberry (or simply strawberry; ''Fragaria × ananassa'') is a widely grown hybrid species of the genus '' Fragaria'', collectively known as the strawberries, which are cultivated worldwide for their fruit. The fruit is widely ap ...

Sweet potato The sweet potato or sweetpotato (''Ipomoea batatas'') is a dicotyledonous plant that belongs to the Convolvulus, bindweed or morning glory family (biology), family, Convolvulaceae. Its large, starchy, sweet-tasting tuberous roots are used as a r ...

es *

Tabasco pepper The tabasco pepper is a variety of the chili pepper species ''Capsicum frutescens'' originating in Mexico. It is best known through its use in Tabasco sauce, followed by peppered vinegar. Like all ''C. frutescens'' cultivars, the tabasco plant ...

Tomato The tomato is the edible berry of the plant ''Solanum lycopersicum'', commonly known as the tomato plant. The species originated in western South America, Mexico, and Central America. The Mexican Nahuatl word gave rise to the Spanish word ...

Meat and seafood

Cajun

foodways In social science, foodways are the cultural, social, and economic practices relating to the production and consumption of food. ''Foodways'' often refers to the intersection of food in culture, traditions, and history. Definition and historical ...

include many ways of preserving meat, some of which are waning due to the availability of refrigeration and

mass-produced Mass production, also known as flow production or continuous production, is the production of substantial amounts of standardized products in a constant flow, including and especially on assembly lines. Together with job production and ba ...

meat at the grocer. Smoking of meats remains a fairly common practice, but once-common preparations such as turkey or

duck confit Duck confit (french: confit de canard ) is a French dish made with whole duck. In Gascony, according to the families perpetuating the tradition of duck confit, all the pieces of duck are used to produce the meal. Each part can have a specific d ...

(preserved in poultry fat, with spices) are now seen even by Acadians as quaint rarities. Game (and

hunting Hunting is the human activity, human practice of seeking, pursuing, capturing, or killing wildlife or feral animals. The most common reasons for humans to hunt are to harvest food (i.e. meat) and useful animal products (fur/hide (skin), hide, ...

) are still uniformly popular in Acadiana. The recent increase of

catfish Catfish (or catfishes; order Siluriformes or Nematognathi) are a diverse group of ray-finned fish. Named for their prominent barbels, which resemble a cat's whiskers, catfish range in size and behavior from the three largest species alive, ...

farming Agriculture or farming is the practice of cultivating plants and livestock. Agriculture was the key development in the rise of sedentary human civilization, whereby farming of domesticated species created food surpluses that enabled people to ...

in the

Mississippi Delta The Mississippi Delta, also known as the Yazoo–Mississippi Delta, or simply the Delta, is the distinctive northwest section of the U.S. state of Mississippi (and portions of Arkansas and Louisiana) that lies between the Mississippi and Yazoo ...

has brought about an increase in its usage in Cajun cuisine in the place of the more traditional wild-caught trout (the saltwater species). Seafood *Freshwater ** Bass **

Catfish Catfish (or catfishes; order Siluriformes or Nematognathi) are a diverse group of ray-finned fish. Named for their prominent barbels, which resemble a cat's whiskers, catfish range in size and behavior from the three largest species alive, ...

** Sac-à-lait (white perch or crappie) **

Yellow perch The yellow perch (''Perca flavescens''), commonly referred to as perch, striped perch, American perch, American river perch or preacher is a freshwater perciform fish native to much of North America. The yellow perch was described in 1814 by Samu ...

*Saltwater or brackish water species **

Trout Trout are species of freshwater fish belonging to the genera '' Oncorhynchus'', ''Salmo'' and ''Salvelinus'', all of the subfamily Salmoninae of the family Salmonidae. The word ''trout'' is also used as part of the name of some non-salmoni ...

Redfish Redfish is a common name for several species of fish. It is most commonly applied to certain deep-sea rockfish in the genus ''Sebastes'', red drum from the genus '' Sciaenops'' or the reef dwelling snappers in the genus '' Lutjanus''. It is also a ...

Pompano Pompanos ( ) are marine fishes in the genus ''Trachinotus'' in the family Carangidae (better known as "jacks"). Pompano may also refer to various other, similarly shaped members of the Carangidae, or the order Perciformes. Their appearance is o ...

Drumfish Sciaenidae are a family of fish in the order Acanthuriformes. They are commonly called drums or croakers in reference to the repetitive throbbing or drumming sounds they make. The family consists of about 286 to 298 species in about 66 to 70 gen ...

Flounder Flounders are a group of flatfish species. They are demersal fish, found at the bottom of oceans around the world; some species will also enter estuaries. Taxonomy The name "flounder" is used for several only distantly related species, thou ...

Grouper Groupers are fish of any of a number of genera in the subfamily Epinephelinae of the family Serranidae, in the order Perciformes. Not all serranids are called "groupers"; the family also includes the sea basses. The common name "grouper" is u ...

Perch Perch is a common name for fish of the genus ''Perca'', freshwater gamefish belonging to the family Percidae. The perch, of which three species occur in different geographical areas, lend their name to a large order of vertebrates: the Percif ...

—many varieties ** Snapper—many varieties *Shellfish ** Crawfish (''ecrevisse'')—either wild swamp or farm-raised **

Shrimp Shrimp are crustaceans (a form of shellfish) with elongated bodies and a primarily swimming mode of locomotion – most commonly Caridea and Dendrobranchiata of the decapod order, although some crustaceans outside of this order are refer ...

, or ''crevette'' (''chevrette'' in

Louisiana French Louisiana French ( frc, français de la Louisiane; lou, françé la lwizyàn) is an umbrella term for the dialects and varieties of the French language spoken traditionally by French Louisianians in colonial Lower Louisiana. As of today Louisi ...

) **

Oyster Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not al ...

s **

Blue crab Blue crab may refer to: * Blue Crab 11, an American sailboat design * ''Callinectes sapidus'' – Chesapeake or Atlantic blue crab of the West Atlantic, introduced elsewhere * '' Cardisoma guanhumi'' – blue land crab of the West Atlantic * '' Dis ...

Also included in the seafood mix are some so-called

trash fish Rough fish (or the slang trash fish or dirt fish) is a term used by some United States state agencies and angling, anglers to describe fish that are less desirable to sport fishing, sport anglers within a defined region. The term usually refers to l ...

that would not sell at market because of their high bone to meat ratio or required complicated cooking methods. These were brought home by fishermen to feed the family. Examples are garfish, black drum also called ''gaspergou'' or just "goo", croaker, and bream. Poultry *Farm-raised **

Turkey Turkey ( tr, Türkiye ), officially the Republic of Türkiye ( tr, Türkiye Cumhuriyeti, links=no ), is a list of transcontinental countries, transcontinental country located mainly on the Anatolia, Anatolian Peninsula in Western Asia, with ...

(and turkey confit) **

Chicken The chicken (''Gallus gallus domesticus'') is a domesticated junglefowl species, with attributes of wild species such as the grey and the Ceylon junglefowl that are originally from Southeastern Asia. Rooster or cock is a term for an adult m ...

(and guinea hen) *Game birds **

Dove Columbidae () is a bird family consisting of doves and pigeons. It is the only family in the order Columbiformes. These are stout-bodied birds with short necks and short slender bills that in some species feature fleshy ceres. They primarily ...

Duck Duck is the common name for numerous species of waterfowl in the family Anatidae. Ducks are generally smaller and shorter-necked than swans and geese, which are members of the same family. Divided among several subfamilies, they are a form t ...

(and duck confit) **

Goose A goose ( : geese) is a bird of any of several waterfowl species in the family Anatidae. This group comprises the genera ''Anser'' (the grey geese and white geese) and '' Branta'' (the black geese). Some other birds, mostly related to the ...

Quail Quail is a collective name for several genera of mid-sized birds generally placed in the order Galliformes. The collective noun for a group of quail is a flock, covey, or bevy. Old World quail are placed in the family Phasianidae, and New Wor ...

Pork *'' Andouille''—a spicy smoked sausage, characterized by a coarse-ground texture *''

Boudin Boudin () are various kinds of sausage in French, Luxembourgish, Belgian, Swiss, Québécois, Acadian, Aostan, Louisiana Creole, and Cajun cuisine. Etymology The Anglo-Norman word meant 'sausage', 'blood sausage' or 'entrails' in general. ...

''—a fresh sausage made with green onions, pork, and rice. Pig's blood is sometimes added to produce ''boudin rouge''. Other versions can contain seafood, such as crawfish. *''Chaurice'', a sausage similar to Spanish '' chorizo'' *''

Chaudin Chaudin (from the French word for stomach), also referred to as ponce or Southern Louisiana Ponce, is a meat dish from southern Louisiana, US, (primarily the southwestern portion of the state). It is a sausage-like variant made from ingredients sewn ...

'' or ''ponce''—a pig's stomach, stuffed with spiced pork & smoked. *

Ham hock __NOTOC__ A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. It is the portion of the leg that is neither part of the ham proper nor ...

s *

Wild boar The wild boar (''Sus scrofa''), also known as the wild swine, common wild pig, Eurasian wild pig, or simply wild pig, is a suid native to much of Eurasia and North Africa, and has been introduced to the Americas and Oceania. The species is ...

or feral hog *

Head cheese Head cheese (Dutch: ''hoofdkaas'') or brawn is a cold cut terrine or meat jelly that originated in Europe. It is made with flesh from the head of a calf or pig (less commonly a sheep or cow), typically set in aspic, and usually eaten cold, ...

* Gratons—hog cracklings or pork rinds; fried, seasoned pork fat & skin, sometimes with small bits of meat attached. Similar to Spanish '' chicharrones''. * Hot link sausage *Pork sausage (fresh)—not smoked or cured, but highly seasoned. Mostly used in gumbos. The sausage itself does not include rice, separating it from ''boudin''. *Salt pork *

Tasso TASSO (Two Arm Spectrometer SOlenoid) was a particle detector at the PETRA particle accelerator at the German national laboratory DESY. The TASSO collaboration is best known for having discovered the gluon, the mediator of the strong interaction an ...

—a highly seasoned, smoked pork shoulder of the Choctaw Beef and dairy
Though parts of Acadiana are well suited to cattle or

dairy farming Dairy farming is a class of agriculture for long-term production of milk, which is processed (either on the farm or at a dairy plant, either of which may be called a dairy A dairy is a business enterprise established for the harvesting or ...

, beef is not often used in a pre-processed or uniquely Cajun form. It is usually prepared fairly simply as chops, stews, or steaks, taking a cue from Texas to the west. Ground beef is used as is traditional throughout the US, although seasoned differently. Dairy farming is not as prevalent as in the past, but there are still some farms in the business. There are no unique dairy items prepared in Cajun cuisine. Traditional Cajun and New Orleans Creole-influenced desserts are common. Other game meats *

Alligator An alligator is a large reptile in the Crocodilia order in the genus ''Alligator'' of the family Alligatoridae. The two extant species are the American alligator (''A. mississippiensis'') and the Chinese alligator (''A. sinensis''). Additiona ...

Alligator gar The alligator gar (''Atractosteus spatula'') is a ray-finned euryhaline fish related to the bowfin in the infraclass Holostei . It is the largest species in the gar family, and among the largest freshwater fish in North America. The fossil ...

, or gator gar *

Frog A frog is any member of a diverse and largely Carnivore, carnivorous group of short-bodied, tailless amphibians composing the order (biology), order Anura (ανοὐρά, literally ''without tail'' in Ancient Greek). The oldest fossil "proto-f ...

, usually bullfrogs (not just the legs, but the entire creature) *Yellow-crowned night heron, ''Gros bec'', commonly called night heron *Nutria *Squirrel *Rabbit *Skunk, or ''mouffette'' *Turtle *Snake *Virginia opossum, or ''sarigue'' *Venison Old Cajun Woman reaches for Garlic 1938

Seasonings

*Basil *Bay leaf *Black pepper *

*Chili pepper *Chervil *Chives *Cloves *Dried shrimp *Garlic *Spearmint, Green mint *Marjoram *

(bell pepper, onion, and celery used together are known as the "holy trinity" of Cajun cuisine) *Oregano *

, flat leaf *Salvia officinalis, Sage *Sassafras leaves (dried & ground into the spice known as filé for gumbo of the Choctaw) *Sugarcane, also cane syrup, brown sugar and molasses *Summer savory *Thyme Thyme, sage, mint, marjoram, savory, and basil are considered sweet herbs. In Colonial times a herbes de Provence would be several sweet herbs tied up in a muslin.

Blended

*"Creole/Cajun spice" blends such as Tony Chachere's are sometimes used in Cajun kitchens, but do not suit every cook's style because Creole- and Cajun-style seasoning is often achieved from scratch, even by taste.

:Cajun seasonings consist of a blend of salt with a variety of spices, most common being cayenne pepper and garlic. The spicy heat comes from the cayenne pepper, while other flavors come from bell pepper, paprika, green onions, parsley and more. *Curry *Hot sauce, including Tabasco sauce, which by 1885 was well known in Louisiana and abroad. *Marinades made with olive oil, brown sugar, and citrus juices *Mushroom catsup *Persillade *Seafood boil mix *Various barbecue rubs similar to those in other states. *Vinegar seasoned with small, pickled, hot green peppers is a common condiment with many Cajun meals. *Ketchup, Walnut catsup *Worcestershire sauce

Cooking bases

*Dark roux—Cajuns inherited roux from the French. However, unlike the French, theirs is made with oil or bacon fat and more lately with olive oil, and not normally with butter. It is used as a thickening agent, especially in gumbo and ''

''.

:Preparation of a dark roux is probably the most involved or complicated procedure in Cajun cuisine, involving heating fat and flour very carefully, constantly stirring for about 15–45 minutes (depending on the color of the desired product), until the mixture has darkened in color and developed a nutty flavor. The temperature should not be too high, as a burnt roux renders a dish unpalatable. *Light roux—The secret to making a good gumbo is pairing the roux with the protein. A dark roux, with its strong (dense) nutty flavor will completely overpower a simple seafood gumbo, but is the perfect complement to a gumbo using chicken, sausage, crawfish or alligator.

:A light roux, on the other hand, is better suited for strictly seafood dishes and unsuitable for meat gumbos for the reason that it does not support the heavier meat flavor as well. Pairing roux with protein follows the same orthodox philosophy as pairing wine with protein. *Stock (food), Stocks: Cajun stocks are more heavily seasoned than Continental counterparts, and the shellfish stock sometimes made with shrimp and crawfish heads is unique to Cajun cuisine. **Fish stock and Court-bouillon **Shellfish stock **Chicken stock

Cajun dishes

Primary favorites

—a type of sausage made from pork, pork liver, rice, garlic,

and other spices. It is widely available by the link or pound from butcher shops. ''Boudin'' is typically stuffed in a Casing (sausage), natural casing and has a softer consistency than other, better-known sausage varieties. It is usually served with side dishes such as rice dressing, ''maque choux'' or bread. ''Boudin'' balls are commonly served in southern Louisiana restaurants and are made by taking the ''boudin'' out of the case and frying it in spherical form. Gumbo—High on the list of favorites of Cajun cooking are the soups called gumbos. Contrary to non-Cajun or Continental beliefs, gumbo does not mean simply "everything in the pot". Gumbo exemplifies the influence of French, Spanish, African and Native American cuisine, Native American food cultures on Cajun cuisine. There are two theories as to the etymological origins of the name. "Some believe that gumbo gets its name from the Choctaw word for filé powder, kombo; others suggest it’s taken from the West African Bantu name for okra, ki ngombo." Both filé and okra can be used as thickening agents in gumbo. Many claim that gumbo is a Cajun dish, but gumbo was established long before the Acadian arrival. Its early existence came via the early French Creole culture In New Orleans, Louisiana, where French, Spanish and Africans frequented and also influenced by later waves of Italian, German and Irish settlers. A filé gumbo is thickened with dried sassafras leaves after the stew has finished cooking, a practice borrowed from the Choctaw tribe. The backbone of a gumbo is roux of which there are two variations: Cajun, a golden-brown roux, and Creole, a dark roux, which is made of flour, toasted until well-browned, and fat or cooking oil, oil. The classic gumbo is made with Chicken (food), chicken and the Cajun sausage called andouille, pronounced , but the ingredients vary according to what is available. Jambalaya—The only certain thing that can be said about jambalaya is that it contains

, some sort of meat (such as chicken or beef), seafood (such as shrimp or crawfish) plus other items that may be available. Usually, it will include green peppers, onions, celery, tomatoes and hot chili peppers. This is also a great pre-Acadian dish, established by the Spanish in Louisiana. Rice and gravy—Rice and gravy dishes are a Staple food, staple of Cajun cuisine and is usually a brown gravy based on pan drippings, which are Deglazing (cooking), deglazed and simmered with extra seasonings and served over steamed or boiled rice. The dish is traditionally made from cheaper cuts of meat and cooked in a cast iron cookware, cast-iron pot, typically for an extended time period in order to let the tough cuts of meat become tender. Beef, pork, chicken or any of a large variety of game meats are used for its preparation. Popular local varieties include hamburger steak, smothered rabbit, turkey necks, and Fricassee, chicken fricassee.

Food as an event

Crawfish boil

The seafood boil, crawfish boil is a celebratory event where Cajuns boil crawfish, potatoes, onions and corn in large pots over propane cookers. Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper, and other spices, commonly known as "crab boil" or "crawfish boil" are added to the water for seasoning. The results are then dumped onto large, newspaper-draped tables and in some areas covered in Creole/Cajun spice blends, such as REX, Zatarain's, Louisiana Fish Fry, or Tony Chachere's. Also, cocktail sauce, mayonnaise, and hot sauce are sometimes used. The seafood is scooped onto large trays or plates and eaten by hand. During times when crawfish are not abundant, shrimp and crabs are prepared and served in the same manner. Attendees are encouraged to "suck the head" of a crawfish by separating the head from the abdomen of the crustacean and sucking out the fat and juices from the head. Often, newcomers to the crawfish boil or those unfamiliar with the traditions are jokingly warned "not to eat the dead ones." This comes from the common belief that when live crawfish are boiled, their tails curl beneath themselves, but when dead crawfish are boiled, their tails are straight and limp. Seafood boils with crabs and shrimp are also popular.

Family

Lakeview Boucherie5 Piggy goes to pieces HRoe 2013

The traditional Cajun outdoor food event hosted by a farmer in the rural areas of the Acadiana. Family and friends of the farmer gather to socialize, play games, dance, drink, and have a copious meal consisting of hog and other dishes. Men have the task of slaughtering a hog, cutting it into usable parts, and cooking the main pork dishes while women have the task of making boudin.

Similar to a family , the is a food event that revolves around pork but does not need to be hosted by a farmer. Traditionally, a suckling pig was purchased for the event, but in modern , adult pigs are used. Unlike the family , a hog is not butchered by the hosts and there are generally not as many guests or activities. The host and male guests have the task of roasting the pig (see pig roast) while female guests bring side dishes.

Rural Mardi Gras

The traditional Cajun Mardi Gras (see: ''Courir de Mardi Gras'') is a Mardi Gras celebration in rural Cajun Parishes. The tradition originated in the 18th century with the Cajuns of Louisiana, but it was abandoned in the early 20th century because of unwelcome violence associated with the event. In the early 1950s the tradition was revived in Mamou, Louisiana, Mamou in Evangeline Parish. The event revolves around male maskers on horseback who ride into the countryside to collect food ingredients for the party later on. They entertain householders with Cajun music, dancing, and festive antics in return for the ingredients. The preferred ingredient is a live chicken in which the householder throws the chicken to allow the maskers to chase it down (symbolizing a hunt), but other ingredients include rice, sausage, vegetables, or frozen chicken. Unlike other Cajun events, men take no part in cooking the main course for the party, and women prepare the chicken and ingredients for the gumbo. Once the festivities begin, the Cajun community members eat and dance to Cajun music until midnight after which is the beginning of Lent.

Other dishes and sides

* Alligator meat * Andouille, Andouille sausage * Seafood boil#Louisiana, Boiled crawfish * Boudin#Types, ''Boudin'' balls—''Boudin'' sausage filling that is rolled into a ball, battered and deep fried, instead of being stuffed into pork casings. * Brochette * Creole rice *

(or redfish) court-bouillon * Suckling pig, Cochon de lait—suckling pig * Confederate cush, Couche couche (Creole Cornbread, corn mush) * Crayfish as food, Crawfish Bisque (food), bisque * Crawfish ''

'' * Crawfish pie * Dirty rice * ''Étouffée'' * Fried frog legs * Gumbo#Gumbo z'herbes, Gumbo z'herbes * Head cheese, Hog's head cheese * Maque choux *

Praline (Nut confection), pralines * Pepper jelly * Potato salad—generally made with egg, potato, celery, onions, mayonnaise, mustard and sometimes bell pepper * Seafood-stuffed Chayote, ''mirliton'' * Tarte à la Bouillie—sweet-dough custard tarts * Tasso ham

List of Cajun-influenced chefs

* Frank Joseph Davis * John Folse * Emeril Lagasse *

* Justin Wilson (chef), Justin Wilson * Isaac Toups

In popular culture

Three popular local dishes in Acadiana are noted in the Hank Williams song "Jambalaya (On the Bayou), Jambalaya", namely "Jambalaya and-a crawfish pie and filé gumbo".

References

External links

{{Authority control Cajun cuisine, American cuisine by ethnic group