Cajun cooking
[ KAY-juhn ]
Today's Cajuns are the descendants of 1,600 French Acadians whom the British forced from their Nova Scotian homeland in 1785. The local Indians transmuted the word Acadians to Cagians and, eventually, to Cajuns. Many confuse Cajun cooking with
CREOLE COOKING but though there are many points of similarity, there are also distinct differences. Cajun cooking, a combination of French and Southern cuisines, is robust, country-style cookery that uses a dark
ROUX and plenty of animal (usually pork) fat.
CREOLE COOKING places its emphasis on butter and cream. Some maintain that
CREOLE COOKING uses more tomatoes and the Cajuns more spices. Both cuisines make generous use of
FILÉ POWDER and the culinary "holy trinity" of chopped green peppers, onions and celery. Two of the more traditional Cajun dishes include
JAMBALAYA and
coush-coush (a thick cornmeal breakfast dish).
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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