Cajun Cooking

Cooking food in the heart of Cajun country is an art form. There really is very little science to this particular form of cooking that includes a lot beyond mere lagniappe from the cupboard or the spice cabinet. Cajun cooking is something that has often been copied around the country and around the world but can very seldom be appropriately replicated.

One of the interesting things about Cajun cooking is the fact that there are very few specific recipes. Most, if not all true 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 again and again and it is quite likely to taste a tad different each and every time it is made. The main reason for this is that aside from being an art form in and of itself, Cajun food is quite often made even more yummy or mysterious simply by the mood of the one doing the cooking.

When it concerns Cajun cooking you will find a good bit of Emeril Lagasse's exclamation of "Bam!". There's something that goes into the heart and soul of the cook, far beyond solely the ingredients in the recipe. This is why "soul food" is the explanation for many southern cooked dishes. Don't 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 area is finding the appropriate ingredients. It is practically impossible to find the fresh seasonings and spices which are essential 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 proper ingredients if you are determined to prepare Cajun food yourself. Special order grocers or specialty food shops may be your best locations for acquiring ingredients. There may also be some supermarkets with a limited stock of Cajun seasonings on their international food aisles, but remember these sources are limited. 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 require a considerable amount of simmering time. Much like the natives of the Big Easy, Cajun food is not to be rushed. It will take time for the food to be completed and you, the cook, must learn to accept 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 talents, try your patience, and as it tends to be an emotional process for many - it may zap your energy. Just keep in mind that Cajun food is some of the richest and most great tasting food on the planet and the labor should be definitely worth it to you. Mastering the capability to cook this incredible food will make you a slave to its flavor forever.