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