Cajun blend

Spices are key to flavor development in Cajun cooking. A roux is almost always used and the Holy Trinity "onion, celery and green pepper" - is the base of almost every dish. Popular Cajun dishes include gumbo, a soup made with filé, okra, chicken, sausage, and sometimes shrimp, rice-based jambalaya, boudin (pork sausage), or boudin dumplings (pork sausage). fried pork) and rice and sauce.

The Cajun blend is an easy blend it can go with anything! Meat, fish, vegetables, legumes, starches.

The Acadians were the first French settlers in North America. Immigrating to Canada in the early 1600s (today's Maritime Provinces), they lived on what was easily accessible to them. Traditional peasant-style recipes from the French countryside—usually meat and vegetables cooked with a thick sauce in a single pot—were adapted to include what the Acadians could catch or harvest both on land and sea. Refusing to swear allegiance to the British Crown in 1755, over 15,000 Acadians were deported, many of them to Louisiana.

Once settled in the South, these French-Canadian farmers once again adapted their cuisine to the ingredients available in the region. Their cuisine has evolved to include crab, oysters, alligator, crawfish, shrimp, catfish and rockfish caught in the Gulf of Mexico and nearby bayou waters. Potatoes were replaced by rice, which thrived in the hot Louisiana climate, peppers replaced carrots in the culinary base of stews (the Holy Trinity) and new spices (black pepper, chili, cumin) have been introduced. Influences from the Spaniards, Native Americans, and African Americans also played a key role in making Cajun cuisine what it is today.