Cajun cooking, why is it so special? In the hearts of flavor artists
Cajun Cooking holds a special place. But why?
Here's what I believe. Cajun cooking takes the basic ingredients of many
foods found throughout the United States and adds a depth of flavor
unlike any other. It's all flavor, the height of flavor... and... the
fine matching of the flavors. Don't think for a moment that Cajun flavor
equals pepper hot seasoning. That's not what it's about.
Yes, Cajuns like pepper but the pepper is only an "add on". If you give
a true Cajun a dish that was only seasoned with pepper and didn't have a
seasoned "body" to it... he or she would not be satisfied!
What is a seasoned body? First the blend of seasoning must match the
dish. Second the amount of seasoning must equal the portion served. How
can I figure out how to get the right blend? Well first thing is to read
Cajun recipes and "get a feel" for the seasonings used per dish.
Remember, us Cajuns grew up doing what we do... if you're not that
fortunate, it will take learning on your part; be patient.
You will see many recipes that involve hours of cooking. Unlike today,
back in the "olden times" (I love that saying) the women (without day
jobs) took the time to prepare exquisite meals day after day. Isn't it
funny that the famous chefs are mostly men? Here's my explanation... the
guys watched their mother or wife cook and got crazy with it. No
really.... it's all what's in your heart and most great chefs all love
to go back home and eat "Mom's" cooking.
The exile of the 1700's scattered the Nova Scotia (Acadia) French in
various locations. Most eventually wound up in South Louisiana. They
lived off the land, and, the land had plenty to offer in Louisiana.
Exposure to the Spanish, Indians and Germans had a food influence and
then the Creole styles put the finishing touches on many a fine dish. As
you can imagine the foreign travelers brought their native seeds to
plant here. Did you know okra and tomatoes are not native to North
America? As with several other foods they were welcomed with open arms
and the dishes got better and better.
Even though the foods were a little different the cooking styles stayed
the same. If you read some recipes from the Nova Scotia area you'll see
what I mean.
Time went on and as we fast-forward to the 1970's the famous chef Paul
Prudhomme from near Opelousas made Cajun Cooking a national craze. His
famous "Blacken Redfish" was a hit around the U.S. Given the new-found
style, up popped Cajun restaurants all over the place. Some were
imitators and some were the real thing. How do you know if you're eating
real Cajun food at a restaurant? Ask the name of the owner or chef... if
it's a South Louisiana name you'll probably enjoy your meal.
Today, with the Food Network and other shows, the word "Cajun" is well
known. Emeril Lagasse brought Cajun/Creole to New York when he left his
post at Commander's Palace in New Orleans. He continues to practice the
styles on his TV shows. Before Emeril Justin Wilson displayed his skills
and comedy on PBS.
Cajun cooking is not only a food, it'sa history of survival from a
culture of giving people.
Eat well, live well....