Cajun food | Wikipedia audio article
Channel: wikipedia tts
Date: 2018-12-13

This is an audio version of the Wikipedia Article:
Cajun food


00:01:09 1 History
00:02:34 2 Cajun cooking methods
00:04:38 3 Ingredients
00:04:55 3.1 Grains
00:05:34 3.2 Fruits and vegetables
00:05:43 3.3 Meat and seafood
00:06:30 3.4 Seasonings
00:06:51 3.4.1 Blended
00:07:55 3.5 Cooking bases
00:09:31 4 Cajun dishes
00:09:51 4.1 Primary favorites
00:12:53 4.2 Food as an event
00:13:02 4.2.1 Crawfish boil
00:14:30 4.2.2 Family Boucherie
00:15:01 4.2.3 Cochon de Lait
00:15:38 4.2.4 Rural Mardi Gras
00:16:52 4.3 Other dishes and sides
00:18:28 5 List of Cajun-influenced chefs
00:18:51 6 See also



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SUMMARY
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Cajun cuisine (French: Cuisine cadienne, [kɥizin kadʒæ̃n]) is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple.
An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes.
The aromatic vegetables green bell pepper (poivron), onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced carrot, onion, and celery. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.