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Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina cadiense) is a subset of Louisiana cooking developed by the Cajuns, itself a Louisianan development incorporating elements of Native American, West African, French, and Spanish cuisine.
[9] [10] [11] Cajun cuisine uses less fish and more shellfish, pork, and game than Creole cuisine. While not always spicy, Cajun food is known for its unique use of many seasonings, including garlic, hot peppers, and filé powder. [6] [7] [8] Soul food was created by the African-American descendants of slaves.
Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.
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If you love cod fish recipes, try this flavorful dish for dinner. Get the recipe: ... Get the recipe: Cajun Shrimp and Rice Skillet. Related: 42 Super Simple Rice Bowl Recipes. Diethood.
A silky potato soup with a Cajun kick. Get the recipe: Slow Cooker Cajun Potato Soup. ... Your lazy Sunday brunch just got its new favorite side dish. Get the recipe: Crock Pot Hashbrown Casserole.
Cajun holy trinity. The "holy trinity" in Cajun and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base.
The recipe is broken up into three smaller recipes: the Cajun spice, the Cajun rice and the chicken gumbo. The Cajun spice can even be made in advance and stored for later use.