Cajun & Creole Cuisines
The mosaic of Louisiana culture shimmers with jazz, big band, blues and zydeco; colorful and boisterous Mardi Gras celebrations and quaint cottages with secret gardens; French, Spanish, English, German, Italian, African and native American ancestry; and two of the most exciting cuisines in the world: Creole and Cajun.
Creole and Cajun cookery are often thought of in tandem -- and for good reason -- though there are distinct differences. Creole cookery grew out of the area's well-to-do 18th century farmers' desire to develop a grand cuisine. Many of these farmers were of European descent; the cuisine relies in part on classic French cooking techniques and Spanish seasonings, as well as African American influence.
Cajuns, on the other hand, are the descendents of French refugees from Acadia (Cajun country), Canada, who lived off the land and befriended the Native Americans, Spanish, and Germans in the area. Theirs is a hearty country food, born of difficult living conditions and heavily dosed with a desire to comfort. Many are peppery one-pot creations like jambalaya, stews, soups, and gumbos.
Both Creole and Cajun cooks are adept at using what's on hand and experimenting with seasonings and other ingredients. The result is that the dishes are always unique -- no two gumbos are exactly the same, though all, like the culture, are rich and delicious.
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Try our classic Cajun & Creole recipes here.
Essential Cajun and Creole Spices
When it comes to seasoning, Creole and Cajun cooks agree that a dish should be flavorful, but not so spicy hot as to detract from the melding flavors of the ingredients. "With spices you should go right to the brim -- not over," said renowned Creole chef Henry Carr, explaining that too much of a spice can take the flavor from a dish rather than enhance it.
Here are some of the main seasonings used judiciously in Creole and Cajun cooking:
Basil: A staple in southern France and Italy, you'll find the sweet yet peppery taste of basil in a wide variety of dishes -- as the basis for pesto and often in tandem with tomatoes, in pasta sauces, Italian minestrone, salads and dressings, breads and marinades. It's an extremely versatile herb from the mint family. Basil blends well with other herbs and spices -- such as parsley, rosemary, oregano, thyme, sage, and saffron.
Bay Leaves: Bay originates in the Mediterranean area, where in ancient times it was a symbol of achievement. Potently flavored, just a leaf or two of bay will usually suffice in soups, broths, stews, sauces and marinades for meats and poultry. It's even found in an occasional dessert.
Caraway Seeds, Black: The peppery taste of black caraway (nigella seed) is enjoyed on flat breads and with lentils and vegetables and in spice blends and pickles. No relation to true caraway seeds, these are produced by a flower that belongs to the buttercup family and is indigenous to the Mediterranean. The seed has long been valued for its healing properties.
Cardamom: Mediterranean cooks crush the pods to release the warm flavor and aroma of this spicy, sharp, and sweet seasoning. Native to India and a member of the ginger family, it's used in both sweet and savory recipes -- from beverages and delicate desserts to meat and vegetable dishes.
more essential spices for Cajun & Creole cooking...
Convenient Cajun and Creole Blends
For ease in creating Cajun and Creole dishes, you'll want to keep a variety of spice blends handy. Good choices include: All-Seasons Salt, Bouquet Garni, Cajun Blackened Fish/Meat Seasoning, Cajun Seasoning, Chili Powder Blends (including Traditional and Fiesta Blends), Celery Salt, Chili Seasoning Mix Blend, Curry Powder Blends (including regular blend, Lemon Curry, and Muchi Curry), Dash O 'Dill, Garam Masala, Garlic 'N Herb Seasoning, Garlic Pepper, Garlic Salt, Gumbo File, Lemon Pepper, Onion Salt, Peppermill Gourmet Blend, Pickling Spice, Seafood Boil, Seafood Seasoning, and Veggie Pepper Blend.
Cooking Accessories
Garlic gadgets, Grinders and graters, pepper mills, skewers and fish turner, vegetable chopper.
Other Important Ingredients
Broth Powders
Many Cajun and Creole recipes begin with a good broth. Create one instantly with flavorful broth powders. Chose from Beef Flavored, Chicken Flavored, or Vegetable Flavored. Simply combine with hot water.
Chicory
Chicory has a mild, sweet, caramel-like flavor. Add it to coffee for added body and aroma, or use it to make an authentic beverage of its own. It's available as a root and also in roasted, granulated form.
