Cajun or Creole cooking is one and the same but for now, let’s just concentrate on the Cajun cooking. Cajun cooking first originated in south Louisiana a few centuries ago when the French – Acadians relocated here.
After being kicked out of their original homeland for political and religious reasons. That apart of the world is now known as Nova Scotia. Most people that live outside of Louisiana do not understand or know that its only 22 parishes of the state that is known for this type of cooking. We call it “Cajun Country” it’s filled with fun and tradition that’s been passed from generation to generation.
Cajun Shrimp & Okra Gumbo
- 1 quart of water
- 3 ripe tomatoes with peels removed and chopped
- 1 bell pepper
- 1 onion chopped
- a cup of peeled shrimp
- 1 tablespoon of cooking oil
- a quart of okra cut up
- 1 teaspoon of salt
- just a pinch of black pepper
1. Smother the okra and onion along with the bell peppers and tomatoes in cooking oil.
2. Then add your pepper, salt, shrimp and water. Let this cook slowly on low heat until done. Then serve over a bed of rice.
Cajun Chicken Stew
- 1 onion chopped
- 1 bell pepper chopped
- ½ cup of chopped parsley
- ½ cup of flour
- 2 tablespoons of butter
- 1 chicken cut up
- 2 cups of water
- 1 rib of celery chopped
- salt and pepper to taste
- 1 teaspoon of garlic salt
- Make a roux with butter and flour in a pot, then add your onion, bell pepper, celery, and parsley, and cook until wilted.
- Then add you water, chicken, and seasonings and cook until done.
- This dish is best when served hot over a bed of rice.
Check out our wine page and see what wines are best paired with the above recipes.
Response Magic