the abc's of cajun cooking by steven domingue - the main dish restaurant menu

Andouille-
Cajun andouille is made of butt or calf meat and fat, seasoned with salt, cracked black pepper and garlic, smoking on pecan wood and sugar cane for up to seven or eight hours. Boudin-
Only in the southern part of the state of Luis Anna, traditionally made of pork, rice and a variety of vegetables.
However, you won't find a central recipe because each butcher makes boudin in a different way.
Everyone has their own family recipes.
Some are more spicy and some are served with different meats and seasonings, but the result is always delicious. Crawfish-
There is no doubt that the real Cajuns favorite crayfish recipe is the crayfish boils, the Crayfish etouffee, the crayfish pie and the deep-fried crayfish po boys;
Mud can be seen in seafood chewing gum, appetizers and even delicious desserts, just like crayfish bagizhen. Dirty Rice-
It is a traditional Cajun dish, made of white rice, cooked with small pieces of chicken liver or internal organs, deep in color ("dirty"), with mild but unique taste.
Similar to pilose, it also includes green pepper, celery, and onion ("Holy Trinity "). Etouffee-
In French, the literal meaning of the word etouffee is "choking", which is a good way to describe the dish as it is basically choking crayfish on rice.
Unlike gumbo made of dark roux, etouffee is made of lighter, more spicy roux.
A suitable etouffee will be orange
It has a little brown color.
It should be spicy as its main spice ingredient is the cayenne pepper and is delicious enough to form a thick gravy for the rice.
But it should be noted that it is not gumbo and should not be served like soup.
Etouffee's gravy is much thicker than gumbo's. Filex92-
It is a spice made of dry and ground sass leaves.
Used to make some types of gum and stew.
Sprinkle on gumbo in small quantities as a seasoning and thickening agent to give it a unique flavor and texture.
When okra was not in this season, Ferray was originally a substitute for okra. Gumbo-
The word "okra" comes from okra in Africa, kigombo, which shows the importance of okra in early okra recipes.
Okra originated in the southern American state of Luis Anna, where okra grows easily. Holy Trinity-
Holy Trinity cuisine refers to Cajun and Creole cuisine originating in the state of Louis Anna, where chopped celery, sweet pepper and onions are the main basis for most cooking. Ingredients-
There is an old saying that monkeys can cook with these ingredients.
This may prove the use of simple and delicious ingredients that are common in most Cajun cuisine. (i. e. Jambalaya-
There are two different versions of Jambalaya, Cajun and Creole.
Like most Creole dishes, Creole jambalaya contains tomatoes, which is the main difference from Cajun jambalaya.
Like many other traditional Cajun dishes, Jambalaya has become a popular choice due to the availability of rice in the southern part of Luis Anna.
Jambalaya offers a quick and easy dinner with Tricity and any meat available at the time (duck, deer, pork, chicken ). King Cake-
Starting in 1311, the French tradition is to bake a special cake to commemorate the King's cake ".
Today, from Epiphany to Carnival, there is King's cake in the state of Luis Anna.
Insert a plastic or porcelain baby into the cake, symbolizing the baby Jesus.
Covered with sugar on the cake, specially painted purple for Justice, green for faith, gold for power
This is also the color of Carnival. Lagniappe-
Lagniappe is an etymology from Spanish in the United States and is introduced into English from the French language of Luis Anna, basically referring to something extraordinary.
With regard to Cajun cooking, lagniappe may be anything that the chef might lie on a plate. Maque Choux-
It is a simple dish that basically contains corn, green peppers, tomatoes, onions, and sometimes garlic and celery.
The ingredients are first stewed in the pan.
The vegetables are then cooked to a juicy, saturated consistency, and chicken soup or water is added if necessary.
The dish is made of a mixture of salt and red pepper and black pepper, and for the sake of more complexity, some chefs include hot sauce and a little sugar. Nutria-
The meat of this rodent is thin and the cholesterol is low.
While there are already a lot of people trying to set up a market for nutria meat, all the documented cases are often unsuccessful. Okra-
This fruit was originally used as a thickening agent for chewing gum and, thanks to its extensive supply in South Louis Anna, is a very commonly used ingredient in many dishes. Po-Boy-
The main difference between Poboy boy and hoagies, sub and grinder must be bread.
The traditional po popboys is made of French bread with a crispy crust and a soft interior.
Common ingredients in sandwiches include fried shrimp or oysters, sausage, ham, roast beef, usually seasoned with lettuce, tomatoes, pickles, onions and mayonnaise. Roux-
Roux is made of vegetable oil or lard and wheat flour and is a very common ingredient in countless Cajun dishes such as gumbo.
There are two basic types of Roux, light and dark.
Light roux, commonly known as blond roux, is mainly used as a thickening agent in many soups and stews.
Dark roux is a version for further cooking, darker in color, offering more flavor but less thickening power. Sauce Picantex92-
Refers to a spicy tomato sauce commonly used in Cai Jun/Creole dishes.
Usually mixed with seafood or poultry, served on rice. Tasso-
A smoked pork made of shoulders.
This cut is usually fat-rich, although more streamlined cuts are often used, and the taste is rich.
The butt, weighing between 7 and 8 pounds, cuts the grain into pieces of about 3 inch thick.
These are all dug up in the salt cure, which usually includes nitrate and sugar.
The meat is left with only a short treatment, only three or four hours, then rinsed, rubbed with a spice mixture containing chili and garlic, then heated
Smoked until cooked.
Understand the process-
No real Cajun dish should contain a lot of things except TLC.
The biggest misconception about Cai's food is that it should be very spicy.
There is also a great way to learn about cooking between nesseasoned well cooking and nesspicy cooking.
Most dishes will start with a Trinity or Rux and can be customized to anyone's taste.
The best thing about Cajun food is that it can be anything for anyone. Varying Spices-
Many people think that cayenne pepper is the only spice to get into the food.
This is impossible with the facts. White Beans-
Another favorite.
White beans are a common side dish, usually cooked slowly, including some pork, usually tasso. X-
Sorry, I have nothing.
Yes, we have dessert, too.
Some of the more common desserts are pecan pie, praline candy and sweet potato pie.
Although bread pudding and Burgess are popular among Cajuns, they do not originate in the South.
Zapp potato chips-
An unofficial brand of potato chips.
These potato chips are a kettle cooked with peanut oil and have a variety of real carjun flavors such as spicy carjun crawlers, carjun Dill, sour cream and Creole onions.
You don't need to be a culinary genius to prepare good Cajun/Creole dishes, but you do need the right ingredients.
For those who are interested in making some Cajun blends by themselves, please check out the Cajun grocer online.
The Cajun grocer offers a variety of Cajun options and you will be sure to find everything you need to prepare the best Cajun dishes.