Cajun Spice

By Francisco Archilla

Cooking with Cajun Spice blends can turn an ordinary meal into something exotic. Cajun cuisine is a very rustic type of cuisine which generally consists of three different pots of predominately
locally available ingredients. It is named for French speaking Acadian or "Cajun" immigrants deported by the British from Acadia and Canada to the "Acadiana" region of Louisiana, USA.

One pot was dedicated to the main dish, steamed rice. The second was dedicated to specially made sauces or some type of seafood dish. The third included whatever vegetable was available and plentiful.

Bell peppers, onion, and celery are called by chefs "The Holy Trinity" of Creole and Cajun cuisines. The mixture is like the "mire poix" in traditional French cuisine which blends diced onions, celery, and carrots. Cajuns might add parsley, bay leaf, green onions and dried cayenne pepper. There are no set rules, and that's the truth!

Acadian refugees from Nova Scotia adapted their French rustic cuisine to local ingredients such as rice, crawfish, sugar cane, and sassafras. There are many different influences in Cajun cooking, Caribbean, Spanish, Italian, Portuguese, and African.

The use of all of the cooking methods is adapted, such as; barbequing, grilling, braising, boiling, deep frying, etouffee, pan broiling, injecting, and stewing (fricassee).

Game meat was frequently relied upon and supplemented with rice and corn. The preservation of meat is waning due to refrigeration and duck and turkey "confit" is rare and only prepared by a few Acadians.

The increase of catfish farming in the Mississippi delta has increased and almost replaced the use of trout and red fish, both traditional. Also traditional but hardly marketable were garfish, black drum (also called "gaspergou") or just "goo", and croaker and bream. These were reserved for the family because, for the most part, they were not saleable as they contained too many bones.

The use of "Dark roux", the backbone of gumbo, borrowed by the Acadians from the French is a thickening agent made of oil or bacon fat and flour, or, olive oil and flour (especially in gumbo and Etouffee). The process should take anywhere from 15 to 45 minutes depending on how dark you want the roux. Don't overcook! You can easily destroy it by overcooking at too high a temperature or not stirring it continuously. It is very important to not overcook it! Reserve your light roux for delicate, light dishes. Acadian stocks are generally heavily seasoned and shellfish stock (sometimes made with shrimp and crawfish heads) is unique to Cajun cuisine.

Boudin is a sausage in its own casing and is made from pork, pork liver, rice, garlic, green peppers, and other spices. It is sold by the link or by the pound and also served as spheres, or balls, the same preparation as Boudin without its natural casing.

The word "Gumbo" originates from western Africa. It is used for its distinct flavor and as a thickening agent. The classic gumbo is made with chicken and the Cajun sausage called "Andouille", however, ingredients vary according to market availability. Okra is a popular vegetable in Gumbo and is often used for thickening.

Jambalaya is a rice based dish prepared with meat, seafood, or whatever else is available. Add green peppers, celery, and hot chili peppers and whatever else is available. A light stock can be used to prepare Jambalaya. Some cooks prefer to make Jambalaya because it is typically easier to prepare as the dark roux needed for Gumbo can be difficult to master.

Crawfish Boil contains crawfish, potatoes, onions, and corn and is generally cooked over propane cookers. Small muslin bags containing a mixture of bay leaves, mustard seed, cayenne peppers and other spices commonly known as "Crab boil" or "Crawfish boil" added to water for flavor and after poured over a newspaper covered table to absorb some of the excess juices. Then, Cajun spice blends are poured over it, such as "REX", "Zatarin's", "Louisiana Fish Fry", or "Tony Chaschere's". Cocktail sauces and hot sauces are sometimes used. You are encouraged to "Suck the Heads" of the crawfish by separating the abdomen of the crustacean and sucking out the abdominal fat/ juices.

A "Bocherie" is a pig slaughtering party where every last ounce of the pig is eaten including organs and variety cuts in sausages such as "Boudin".

"Poutine" is a traditional supper derived from the French "Beef Bourguignon" but served with thick gravy from which it derives its name "Poutine", meaning pudding. Served over white rice, the stewed beef is smothered in gravy.

Using the right spice blend is often the difference between a mediocre meal and a spectacular meal. Buying spice blends is easy. They are available in most Supermarkets and through the Internet.

Francis Archilla is a writer with an interest in a wide variety of topics. He has been in Real Estate Developement, Restoration, and also Fine Cuisine for over Forty Years. You can check out his latest website at Using Spices for information and helpful tips.

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