Cajun cuisine

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Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina cadiense) is a subset of Louisiana cooking developed by the Cajuns, itself a Louisianan development incorporating elements of Native American, West African, French, and Spanish cuisine. Cajun cuisine is often referred to as a "rustic" cuisine, meaning that it is based on locally available ingredients and that preparation is simple. Cajuns historically cooked their dishes, gumbo for example, in one pot. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (piment doux), onion, and celery are called "the trinity" by chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced carrot, onion, and celery. Additional characteristic aromatics for both the Creole and Cajun versions may include parsley, bay leaf, thyme,...

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