Cajun Food's Rich History

Cajun food has its roots in the deep south ofstew. Typically, seafood or chicken is added to
Louisiana and Mississippi. This stereotypically spicythe stew. This stew is very commonly served
food is known around the country and world forduring special occasions, feasts, and celebrations
its intense flavor, varying use of rice, and distinct,such as Mardi Gras.
recognizable use of spices.Creole- Cajun's Relative
OriginsA food that is very similar in style to Cajun is
This unique cuisine was developed as low incomeLouisiana Creole. This food was developed in the
workers made use of their available resources. Insame area, around the same time as Cajun.
the deep south, this happened to be rice and seaHowever, it differs because of the influence of
food. Because they were so close to the Gulf ofEuropean cuisine on its development. Today,
Mexico, farmers easily collected catfish, shrimp,Creole is a much more upscale food served at
crawfish, and oysters.fine dining establishments.
The Cajun Holy TrinityCajun food can be found in the average city
One of the most important ingredients of a Cajunmarket as well as at finer facilities.
recipe is known as the "Holy Trinity." As the nameInfluence of Cajun Food
implies, these three ingredients are essential for aCajun food is world renowned for its interesting
quality, original Cajun recipe: celery, onions, and belland tasty combination of spices, seafood, and
peppers. These ingredients were readily availableother key ingredients. The tourism industry in the
to the farmers and poor workers who are hailedsouthern states of Mississippi, Louisiana, Georgia,
as the "inventors" of Cajun flavor.and even Florida is fostered in part by the
Rouxavailability of Cajun foods. Many locals will note
Other parts of Cajun cuisine make use of garlicthat the Cajun food varieties are some of the
and other spices. A special ingredient in thefinest around, and attract the most visitors in that
creation of many Cajun foods is called "roux."region of the country.
Water, flour, and fat are combined to make a