Cajun's like rich spicy food, usually starting with a roux. Hot oil or fat is mixed with equal parts of flour and stirred constantly until either a light roux (very light brown in color) or dark roux (dark peanut butter in color) is achieved. Chopped onions, bell peppers, and celery is added. Then which ever recipe you are shooting for takes over. Cajuns like thyme, oregano, bay leaves and cayenne.
Gumbos, for instance, mainly use chicken and sausage, but the old saying is, "If it doesn't run fast enough it goes into the pot".
Cajun in culinary refers to the spicy cuisine of the communities in the bayou regions of southern Louisiana.
Lew Kuykendall has written: 'Ragin' Cajun recipes' -- subject(s): Creole Cooking, Cajun Cooking, Louisiana style, American Cooking 'Ragin' Cajun recipes' -- subject(s): American Cooking, Cajun Cookery, Louisiana style, Creole Cookery
Cooking Terms and What They Mean - 1949 was released on: USA: 1949
Paula's Home Cooking - 2002 Cajun Cooking 6-12 was released on: USA: 8 July 2006
Larry Price has written: 'No' 'Larry Price's mountain Cajun cookbook' -- subject(s): American Cookery, Cajun Cookery, Louisiana style, Cajun Cooking, American Cooking
I think it's OKRA
no there are various types of cajun cooking that is very healthy
The correct spelling is "Cajun", which refers to a style of cooking and cultural tradition from the Southern United States, particularly Louisiana.
Dinde is French for Turkey.
Ina Potmesil has written: 'Czech-out Cajun cooking' -- subject(s): Cajun Cookery, Czech Cookery
Sondra Hester has written: 'Cook'n Ca'jun water smoker cookbook' -- subject(s): Cajun Cookery, Cookery (Smoked foods), Cajun Cooking, Cooking (Smoked foods)
Blackened catfish was a popular Cajun dish that threatened the catfish population. PCH: Redfish
pretty blond cajun