page_title: Cajun cuisine
hierarchical_section_title: Cajun cuisine
caption_attribution_description: Shrimp Po Boy from Crabby Jack's Rastaurant in New Orleans, Louisiana. Photo Courtesy of Jason Perlow (jason@egullet.org)
context_page_description: Cajun cuisine, is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada, incorporating West African, French and Spanish cooking techniques, in region of Louisiana. Cajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based on locally available ingredients and preparation is relatively 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, onion, and celery are called the 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.
context_section_description: Cajun cuisine (French: Cuisine cadienne, [kɥizin kadʒæ̃n]), (Spanish: Cocina acadia) is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada, incorporating West African, French and Spanish cooking techniques, in region of Louisiana. Cajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based on locally available ingredients and preparation is relatively 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 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.
caption: Po' boy sandwiches are associated with the cuisine of New Orleans.
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