Very simply stated, Cajun is the French Country Cuisine that established itself in the bayous and swamplands of Louisiana in 1785. Cajun food is certainly not hot and spicy. Cajun food is well-seasoned, with a wonderful blend of fresh onions, celery, bell pepper, garlic, green onions and parsley. These seasonings along with the dark brown Cajun roux are the basis of flavor. It was the blackening phenomenon in the late 1970s that gave Cajun food the reputation of being hot and spicy cuisine.
Trends come and go.
Probably by the time you read this document, a new trend will loom on the horizon. These are great examples of culinary trends that are certain to remain forever. Although you will read about Latin, South American, Indian and Middle Eastern foods, it is imperative that you study these cuisines to learn the philosophy and techniques before cooking. A trip to the country is extremely important to experience the culture and the landscape prior to preparing the cuisine. Prior to entering any culinary program, I suggest that you spend at least a year working in a restaurant.