| Cajun food has its roots in the deep south of | | | | stew. Typically, seafood or chicken is added to |
| Louisiana and Mississippi. This stereotypically spicy | | | | the stew. This stew is very commonly served |
| food is known around the country and world for | | | | during 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 |
| Origins | | | | A food that is very similar in style to Cajun is |
| This unique cuisine was developed as low income | | | | Louisiana Creole. This food was developed in the |
| workers made use of their available resources. In | | | | same area, around the same time as Cajun. |
| the deep south, this happened to be rice and sea | | | | However, it differs because of the influence of |
| food. Because they were so close to the Gulf of | | | | European 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 Trinity | | | | Cajun food can be found in the average city |
| One of the most important ingredients of a Cajun | | | | market 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 |
| quality, original Cajun recipe: celery, onions, and bell | | | | and tasty combination of spices, seafood, and |
| peppers. These ingredients were readily available | | | | other key ingredients. The tourism industry in the |
| to the farmers and poor workers who are hailed | | | | southern states of Mississippi, Louisiana, Georgia, |
| as the "inventors" of Cajun flavor. | | | | and even Florida is fostered in part by the |
| Roux | | | | availability of Cajun foods. Many locals will note |
| Other parts of Cajun cuisine make use of garlic | | | | that the Cajun food varieties are some of the |
| and other spices. A special ingredient in the | | | | finest 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 | | | | |