Cajun spices-do you know what they are?
Cajun Spice History
The history of Cajun spices in very interesting and as we know, the culture of a place has a very important role in the evolution of any cuisine. This is also true in the case of Cajun spices. Acadian refugees who were driven out of Nova Scotia in the late 1700s were first sent to Maryland and later settled in Louisiana. There they attempted to reunite with families that were torn apart and learned to adapt from their new surroundings. They began a new method of cooking that involved the use of fresh produce with wild game and lots of spices. The early Cajun dishes all used the concept of one pot cooking where the entire meal was prepared in a single pot. Some popular Cajun food recipes that use these spices are jambalaya, gumbos, friscassees and grillades.
Early Cajun one pot cooking of jambalaya, gumbos and fricassees relied heavily on game meats supplemented with rice or corn. Cajun cuisine is recognized by the spices used in it’s dishes. Rice, corn, beans, vegetables and meat have the classic flavor with Cajun spice. The base of Cajun cuisine is the holy trinity of onion, bell pepper and celery, the native French Mire Poix.