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A southern staple, especially in the Bayou, boiled crawfish is like the party-ready, more accessible version of lobster. It takes a bit of skill to eat and is often hit with spices like paprika, garlic, and oregano, along with a number of different hot sauces. This dish involves a broth-y mix of shellfish served atop or beside a bed of rice.
The sauce is made via smothering, a kind of stovetop braising. In this case, the sauce is built around roux animal fat and flour and a crawfish version remains vastly popular.
A fatty and heavily seasoned dish, tasso involves pork shoulder hit with salt, cured, then often treated to cayenne pepper and garlic. Emeril Lagasse knows a few things about Cajun cooking. He even earned a regional James Beard Award working within its parameters. Signature Cajun Dishes Andouille A spicy pork sausage of French origin, andouille in Cajun tradition involves garlic, pepper, onions, and wine.
Gratons Sometimes called scratchings, gratons are the solid snack-y bits left over after rendering meat like pork, chicken, or goose. Gumbo A true Cajun star, gumbo is the official state cuisine of Louisiana. Boiled Crawfish A southern staple, especially in the Bayou, boiled crawfish is like the party-ready, more accessible version of lobster. If we wanted french toast we ordered french toast, and we said bread pudding for bread pudding.
But when it came time to leave Louisiana, I bought some great Cajun cookbooks and got recipes from friends. I make a great crawfish etouffee. I use okra, lots of okra in my gumbo, it thickens as it cooks down. I much prefer to flour and oil base roux.
It is also thickened by roux and by okra. Come down to St. Martinville or New Iberia or even Loreauvile. They will show you how just being helpful. There the community chops the meat up into bits for cooking and grind the meat to make sausages sustainabledish. One common, and highly likely, mistake that most people make about Cajun cuisine is the distinction between Creole and Cajun cuisines. The Creoles were French settlers of the French colonial Louisiana which consisted of people of the upper class.
Like the Cajuns, the Creoles interacted with peoples of other cultures which helped create the cuisine that we know today. The Creoles were often seen as the aristocrats and considered themselves above the Cajuns regarding social hierarchy and as a culture Ducote. For example, you find tomatoes in Creole jambalaya and not in Cajun jambalaya, and their roux is often made with butter and flour while the Cajuns used oil and flour. As mentioned, the Cajuns fished the waterways of Louisiana providing the cuisine with its strong seafood influences.
This was still apparent when the Acadians lived in Canada off of the Atlantic coast. Both cultures used what was provided for them from the land as well as the sea. These people were very self-sufficient as a community encyclopedia.
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