Cajun 100 g

100 g Cajun

Cajun is a combination of spices, traditional for Louisiana, the homeland of delicious Cajun cuisine. The slightly spicy, peppery taste, enriched with the aroma of field herbs and mixed with the fresh notes of onion and celery, make the spice universal for various dishes with meat, fish, seafood, rice and vegetables. It is suitable for coating chicken and fish before baking, for stews with game and vegetables, for flavoring toasted bread and croutons, for popcorn, nuts and seeds, etc.

Cajun cuisine is a style of cooking created in Louisiana by French Acadian immigrants in the 18th century. The Acadians were the original French settlers in North America. In the early 17th century, they immigrated to what is now the Maritime Provinces of Canada, where they brought traditional recipes from French peasant cuisine, adapting them to what they could catch or gather from both land and sea—most often meat, fish, and vegetables cooked in a thick sauce. In 1755, they refused to submit to the British crown and were deported from the French provinces of Canada.

After settling in Louisiana, these French-Canadian farmers once again adapted their cuisine to the produce available to them in the rural areas of the South. Their cuisine evolved to include crabs, oysters, shrimp, catfish, and saltwater fish caught in the nearby Gulf of Mexico. Potatoes were replaced by rice, which was abundant in Louisiana’s hot, humid climate. New spices were introduced – black and red pepper, and the Holy Trinity – onion, peppers and celery, is the basis of almost every dish.

Thus arose the unique Cajun culinary tradition, inspired by the French rustic style of cooking and adapted to the local natural features and agricultural production of the American South. It is characterized by the use of seafood and game in combination with aromatic greens – onion, garlic, celery, peppers and a bouquet of herbs and spices. Fresh natural products, the rich aroma of spices and simple, unpretentious recipes that are easily adapted to different nationalities make Cajun cuisine popular far beyond the borders of America.

Ingredients: red pepper, garlic, onion, coriander, thyme, white oregano, celery, black pepper, white mustard, cumin, chili.

The spice is suitable for coating chicken and fish before baking, for stews with game and vegetables, for flavoring toasted bread and croutons, for popcorn, nuts and seeds, etc.