Cooking Cajun Cuisine
- Author Joseph Carr
- Published February 6, 2012
- Word count 609
Cooking food in the heart of Cajun country is an art form. There really is very little science to this distinct form of cooking that includes a lot more than mere lagniappe from the pantry or the spice cabinet. Cajun cooking is something that has oftentimes been mimiced around the country and around the world but can very rarely be appropriately duplicated.
One of the amazing things about Cajun cooking is the fact that there are very few specific recipes. Most, if not all legitimate Cajun cooking is done to taste rather than measurements. Even more magnificent is that from day to day one person can make the same dish repeatedly and it's quite probably to taste a tad different each and every time it is made. The major reason for this is that besides being an art form in and of itself, Cajun food is normally made even more yummy or mysterious simply by the mood of the one doing the cooking.
I'm sure that countless of you have watched as Emeril Lagasse makes some special concoction and exclaims "Bam!" there is a good bit of that when it comes to Cajun cooking. Something that goes far past the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked courses are described as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.
The most difficult thing, perhaps when it comes to making good Cajun dishes outside of the New Orleans region is finding the right ingredients. It is very nearly impossible to find the fresh seasonings and spices that are important to most Cajun cuisine outside the heart of the old south. Not only that, but fresh crawfish and andouille sausage are a little challenging to come by during the heart of a Michigan winter.
You must first find the ingredients if you are determined to prepare Cajun food yourself. Special order grocers or specialty food shops may be your best locations for obtaining ingredients. There may also be some grocery stores with a limited stock of Cajun seasonings on their international food aisles, but keep in mind these sources are scarce. Once you get these ingredients, let some jazz start blaring from your speakers to set the mood. Always remember that most of the greatest Cajun dishes demand a substantial amount of simmering time. Much like the occupants of the Big Easy, Cajun food is not to be rushed. It will take time for the food to be ready and you, the cook, must learn to welcome this about Cajun food. It has it's own way of letting you know when it's ready. It's almost mythical until you've experienced this sensation for yourself.
Cooking Cajun food will try your patience, try your talents, and in some cases zap your energy, as it tends to be an emotional process for many. On the other end however, Cajun food is some of the richest and most yummy food on the earth. Mastering the capacity to cook this wonderful food will make you a slave to its flavor for many years to come.|Cooking Cajun food will try your talents, try your patience, and as it tends to be an emotional process for many - it may zap your energy. Just consider that Cajun food is some of the richest and most wonderful food on the planet and the work should be worth it to you. Mastering the capability to cook this incredible food will make you a slave to its flavor forever.
Joseph Carr is the President/CEO of Mainline Marketing Group, LLC., and an active outreach consultant with several non-profit organizations as- well-as for-profit online companies. Joseph is an active blogger and has created multiple websites designed to help others find abundance in numerous areas of life. His latest project is a site dedicated to the passion of Cooking: http://www.tipstocooking.comArticle source: http://articlebiz.com
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