Cajun Seasoning
The aromatic vegetables green bell pepper, onion, and celery are called the holy trinity by Cajun 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 onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.
An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.
Sources
@ http://allrecipes.com/recipe/152881/simple-cajun-seasoning/
@ http://www.ebay.com/gds/What-Is-Cajun-Seasoning-/10000000205702424/g.html
The aromatic vegetables green bell pepper, onion, and celery are called the holy trinity by Cajun 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 onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.
An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.
Cajun seasoning has its cultural roots in the Acadians, who were the early French settlers to North America who became known as Cajun people. They developed a culture distinct from their surrounds when settling southern Louisiana after being forcibly removed from the Canadian province of Nova Scotia during the 18th century, with the part of southern Louisiana they settled in commonly known as Cajun country. This largely French-speaking region also has its own take on cooking, as authentic Cajun seasoning varies from mild to spicy with lots of peppers, but is not overly hot. Contemporary flaming hot versions tend to be commercial interpretations.
In modern and culturally homogenous circumstances, people often confuse Creole seasoning with Cajun, but there are striking differences. Creole and Cajun seasoning both share a French heritage of roughly the same region, but the use of herbs such as rosemary, basil, oregano, thyme, and parsley in Creole seasoning reflect a mixture of European cultures along with techniques acquired from the Caribbean and African people. As a good way to distinguish between the two types is to think of Cajun as Acadian rural and Creole as European cosmopolitan.
Sources
@ http://allrecipes.com/recipe/152881/simple-cajun-seasoning/
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