Louisiana Cajun Cooking
There history of Cajun and Creole cooking roll back to the Southern parts of Louisiana. They both are considered to be the mothers of soul food, which is food for the soul. Cajun foods tend to use a lot of spices, and is very rich in flavor. Under privileged people came up with Cajun cooking by throwing together the scrapes that they had with a few seasonings. In the end it turned out to become a popular style of food.
Rice is popular when it comes to Cajun cooking because it allowed the dishes to be stretched. Considering that most dishes were made to feed large families, rice became a huge ingredient for most of the dishes created.
Seafood is another huge ingredient that is added to most of these dishes. Considering the fact that most residents live right next the Gulf of Mexico, seafood was plentiful. Oysters, catfish, crawfish and crabs are the most opted seafood ingredients used in Cajun meals. And considering that fishermen were always available, getting this type of seafood to complete their dishes didn’t come hard.
Three spices are the Cajun trinity. These are onions, Bell Peppers and celery. Other spices such as garlic, cayenne pepper and paprika are a few other spices are a part of what make Cajun Dishes what they are.