all about cajun food
Born and raised in southern Louisiana, I grew up with Cajun cuisine. So where does Cajun food come from?
Cajun cuisine is a combination of southern and French food. Immigrants of French peasant descent settled in the Acadian region of Nova Scotia, Canada, in the early 17th century. The name Acadian was transformed into “Cajun” by English-speaking Louisianans. These people adapted their rustic French cuisine to include local ingredients such as rice, lobster, sugar cane, and spices. Since Cajun food was developed by very poor people, rice was a staple in their kitchen. Adding rice to a stew, or to a dish, stretched out the food so that there was enough for everyone.
Cajun meals always consist of three things: bell peppers, onions, and celery, known as the “Cajun Trinity.” Other common ingredients are cayenne pepper, garlic, and a variety of seafood or meats. Almost all meals are cooked in a black cast iron pot that is usually passed down from generation to generation.
This is one of my favorite cajun recipes.
Dirty Rice (Boudin without the gut)
Ingredients:
- 3 pounds pork roast
- 1 green bell pepper
- 2 onions – divided (1 and 1)
- 1 shallot – cut in half
- 1/2 teaspoon white pepper
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 bunch of green onions – finely chopped
- 1 bunch parsley – finely chopped
- 1 tablespoon of salt
- 1 teaspoon garlic powder
- 4 cups of rice – cooked
Addresses:
1) In a large pot with enough water to cover the entire contents of the pot, boil pork roast, shallot, 1 onion, and bell pepper until meat is cooked through. Remove roast and vegetables from pot, reserving broth.
2) Place the boiled meat and vegetables in a food processor. After processing, add to a large bowl with the remaining onion, minced, parsley, green onions, and seasonings. Stir well. Add the rice and mix well. Gradually add the broth water and mix until desired consistency, just moist.