Welcome To Cajun Country
There really is very little science to this particular form of cooking that includes a lot more than mere lagniappe from the pantry or the spice cabinet.Cooking in the heart of Cajun country is an art form.
Cajun cooking is something that has often been imitated around the country and around the world but can very rarely be accurately duplicated. One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes.
An authentic Cajun recipe doesn't involve measuring spoons. It's an art. It doesn't come out of a book. It's done to taste. Eat the same dish, but don't expect exactly the same taste. Artists don't paint the same painting twice.
The main motive for this is that besides being an art form in its own right, Cajun food is frequently made even better tasting or unique due to the frame of mind of the cook. No doubt a lot of you have observed as Emeril Lagasse whips up some dazzling creation and shouts 'Bam'!
there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.
It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south.The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients.
If you are determined to learn to make Cajun food of your own, you must first find the ingredients.Not only that, but fresh crawfish and andouille sausage are a little difficult to come by during the heart of a Michigan winter.
Specialty food shops or those that will special order might be your best bet. There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited.
Once you have the ingredients, it's time to let a little jazz blare from your speakers in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered.
The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it is ready that is almost mythical until you've experienced it for yourself.Cajun food is not to be rushed-much like the citizens of the Big Easy.
Cooking Cajun food can become a very emotional process for a lot of folks, as it will try your patience, wring out your talents, and sometimes take your energy. However, Cajun food is also some of the most delicious, richest food in our world. Mastering the skill to cook this amazing food makes you a slave to the flavor for decades to come. - 17269
Cajun cooking is something that has often been imitated around the country and around the world but can very rarely be accurately duplicated. One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes.
An authentic Cajun recipe doesn't involve measuring spoons. It's an art. It doesn't come out of a book. It's done to taste. Eat the same dish, but don't expect exactly the same taste. Artists don't paint the same painting twice.
The main motive for this is that besides being an art form in its own right, Cajun food is frequently made even better tasting or unique due to the frame of mind of the cook. No doubt a lot of you have observed as Emeril Lagasse whips up some dazzling creation and shouts 'Bam'!
there is a good bit of that when it comes to Cajun cooking. Something that goes far beyond the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked dishes are referred to as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.
It is nearly impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the old south.The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside of the New Orleans region is finding the right ingredients.
If you are determined to learn to make Cajun food of your own, you must first find the ingredients.Not only that, but fresh crawfish and andouille sausage are a little difficult to come by during the heart of a Michigan winter.
Specialty food shops or those that will special order might be your best bet. There are some grocers that will carry a limited stock of Cajun seasonings on their international food aisles. Keep in mind that these sources are extremely limited.
Once you have the ingredients, it's time to let a little jazz blare from your speakers in order to set the mood. Most of the best Cajun dishes require a substantial amount of time for simmering and this should be considered.
The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it is ready that is almost mythical until you've experienced it for yourself.Cajun food is not to be rushed-much like the citizens of the Big Easy.
Cooking Cajun food can become a very emotional process for a lot of folks, as it will try your patience, wring out your talents, and sometimes take your energy. However, Cajun food is also some of the most delicious, richest food in our world. Mastering the skill to cook this amazing food makes you a slave to the flavor for decades to come. - 17269
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