The Land Of Cajun Food
Cooking in the heart of Cajun country is an art form. 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.
Cajun cooking has been copied frequently all over the country and all over the world as well, but it is hardly ever copied with accuracy. One of the most intriguing aspects of Cajun cooking is that there are so few precise recipes associated with it.
Most, if not all authentic Cajun food is done to taste rather than measurements. Even more amazing is that from day to day one person can make the same dish over and over and it is quite likely to taste a little bit different each and every time it is made.
Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking. I'm sure that many of you have watched as Emeril Lagasse makes some special concoction and exclaims 'Bam!The major reason for this is that in addition to being an art form in and of itself,
There's a great deal of that in regard to Cajun cooking. It is a thing which goes way beyond the recipe's ingredients and deep down into the soul and heart of the cook. There's a good reason why many southern cooked dishes are called soul food, and you must not for one second forget that New Orleans is indeed known as the very heart of the Deep South.
When one is going to prepare tasty Cajun cooking outside New Orleans, probably the toughest part of it is locating exactly the right ingredients. It's practically impossible to locate the fresh spices and seasonings which are absolutely vital in many kinds of Cajun cuisine outside of the deep heart of the traditional, old south.
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.
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.Specialty food shops or those that will special order might be your best bet.
When you have everything all together you should have some great music blasting from you speakers to get everyone feeling food. The majority of Cajun recipes need a lot of time for those flavors to meld together, so keep that in mind.
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 will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come. - 17269
Cajun cooking has been copied frequently all over the country and all over the world as well, but it is hardly ever copied with accuracy. One of the most intriguing aspects of Cajun cooking is that there are so few precise recipes associated with it.
Most, if not all authentic Cajun food is done to taste rather than measurements. Even more amazing is that from day to day one person can make the same dish over and over and it is quite likely to taste a little bit different each and every time it is made.
Cajun food is often made even more delicious or mysterious simply by the mood of the one doing the cooking. I'm sure that many of you have watched as Emeril Lagasse makes some special concoction and exclaims 'Bam!The major reason for this is that in addition to being an art form in and of itself,
There's a great deal of that in regard to Cajun cooking. It is a thing which goes way beyond the recipe's ingredients and deep down into the soul and heart of the cook. There's a good reason why many southern cooked dishes are called soul food, and you must not for one second forget that New Orleans is indeed known as the very heart of the Deep South.
When one is going to prepare tasty Cajun cooking outside New Orleans, probably the toughest part of it is locating exactly the right ingredients. It's practically impossible to locate the fresh spices and seasonings which are absolutely vital in many kinds of Cajun cuisine outside of the deep heart of the traditional, old south.
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.
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.Specialty food shops or those that will special order might be your best bet.
When you have everything all together you should have some great music blasting from you speakers to get everyone feeling food. The majority of Cajun recipes need a lot of time for those flavors to meld together, so keep that in mind.
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 will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most delicious food on the planet. Mastering the ability to cook this wonderful food will make you a slave to its flavor for many years to come. - 17269
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