What is Cajun?

[solozaur]

Since i first saw the episode with the wedges I looked for the cajun condiment allover, asked friends and nobody even heard of it and I can't find it in stores either.
I even asked my brother too look for the cajun condiment when he went in the UK and he couldn't find it there either!

From my google searches i found out that you can make your own cajun, so can someone please link to a good guide on how to do that?

Generally but not always refers to Louisiana cuisine. Research http://en.wikipedia.org/wiki/Cajun_cuisine

[tokenuser]

If you want to make your own, then I recommend you do Emeril Lagasse's "Emeril's Essence". He is a well known Cajun (more specifically Creole, but that's a different discussion) TV chef in the US with several restaurants.

Recipe for Emeril's Essense. Works best if you yell "BAM!" as you shake it on.

If you want to buy some (online), I have been using the same thing for about 15 years - Joe's Stuff. I uses it on/in just about everything (great in chili and italian meat sauces).

Supermarket brands would be more like a McCormick's Cajun Seasoning. Should be in the spice aisle at the supermarket. Since it is heavily paprika based I am surprised you can't find it in central Europe.

[tokenuser]

Originally Posted by computoman

Generally but not always refers to Louisiana cuisine. Research http://en.wikipedia.org/wiki/Cajun_cuisine

He wasn't asking "What is Cajun" (culture), he was asking "What is Cajun" (seasoning). Niall says Cajun when he is talking about the commercially available spice blend/seasoning.

[ronaldo]

Originally Posted by tokenuser

If you want to make your own, then I recommend you do Emeril Lagasse's "Emeril's Essence". He is a well known Cajun (more specifically Creole, but that's a different discussion) TV chef in the US with several restaurants.

Recipe for Emeril's Essense. Works best if you yell "BAM!" as you shake it on.

If you want to buy some (online), I have been using the same thing for about 15 years - Joe's Stuff. I uses it on/in just about everything (great in chili and italian meat sauces).

Supermarket brands would be more like a McCormick's Cajun Seasoning. Should be in the spice aisle at the supermarket. Since it is heavily paprika based I am surprised you can't find it in central Europe.

The problem I have with store-bought and Emeril's recipe is that it has too much salt in proportion to the other ingredients. I don't want to upset the balance of salt in my food if I want loads of seasoning. I make my own. I do a cajun version and a more generic version that I can use on just about anything.

[masherscf]

Early settlers of French Canada before the French and Indian war lived along the Atlantic coast in the region that would become the Canadian Providence of New Brunswick, New Newfoundland, Eastern Quebec and Nova Scotia as well as the U.S. State of Maine. This region was referred to as "Acadia" and the residence were referred to as "Acadians." When the Brits kicked out the french in late 1770's these people relocated to the one-time french territory along the Gulf Coast in Louisiana. Here they melded with the Spanish population and the "Acadians" become known as "Cajun."

I hope that helps.


Read more.

http://en.wikipedia.org/wiki/Cajun


P.S. It's pretty cool living in the North East along the French/English disputed territories becuase places often have two names... one French and one English.

[tokenuser]

<Sigh>

Originally Posted by tokenuser

He wasn't asking "What is Cajun" (culture), he was asking "What is Cajun" (seasoning). Niall says Cajun when he is talking about the commercially available spice blend/seasoning.

The cajun discussion has me wanting Jambalaya or Gumbo for dinner tonight ... and I have just enough time to pull it off using the crockpot.

[ronaldo]

Have you ever gotten so sick you never wanted to eat a dish again? Jambalaya did that for me. The show they put on at a Japanese steakhouse is out too. They cross-contaminated the food.

When you puke your guts (among other things) for 3 days with a very high fever it can put the taste of certain food out forever.

Food is a culture in Louisiana. I live within spitting distance of Louisiana. Their seasoning is not much different than anyone else except that it is super spicy with peppers. and etc. I will take Prudomme, Prejean, or Folse over Emeril any day. I Always did like the bedside manner of Justin Wilson. What makes cajun is not just the spices, but,the holy trinity and all the rest has a major part in that also. Tokenuser probably does not even know what a "coon a**" is.

[trunolimit]

Originally Posted by tokenuser

He wasn't asking "What is Cajun" (culture), he was asking "What is Cajun" (seasoning). Niall says Cajun when he is talking about the commercially available spice blend/seasoning.

Are you part robot? is there anything you don't know?