subject: What Ingredients Are In Cajun Seasoning? [print this page] What Ingredients Are In Cajun Seasoning? What Ingredients Are In Cajun Seasoning?
A Cajun seasoning is a bold spice blend often used to season food instead of salt. Ingredients include basil, ground cayenne, celery seed, parsley flakes, thyme leaves, black pepper, garlic, cumin, mustard and oregano. It has a variety of uses, but is used in traditional South Louisiana dishes such as jambalaya and gumbo, but also can be used in French cuisine as well. It is often used in the blackening of different types of fish, especially the redfish. It has a very rich origin. Cajun people are descendants of French Canadians who settled in South Louisiana. They adapted typical French cuisine to the local ingredients: crawfish, sugar cane and sassafras. French, Spanish, Portuguese and Italian influences can also be detected in Cajun cooking.
Cajun flavoring is often confused with Creole flavoring. Although the terms Cajun and Creole are now used interchangeably, at one time these terms invoked very different meanings. Creole cooking originated from Spanish settlers in eighteenth century New Orleans, whereas already mentioned, Cajun cuisine is of French origin. Both however are full flavored cuisines. Another similarity is that they both rely heavily on the culinary "holy trinity" of bell peppers, onion and celery. Salt is usually the main ingredient in a
A Cajun seasoning is a bold spice blend often used to season food instead of salt. Ingredients include basil, ground cayenne, celery seed, parsley flakes, thyme leaves, black pepper, garlic, cumin, mustard and oregano. It has a variety of uses, but is used in traditional South Louisiana dishes such as jambalaya and gumbo, but also can be used in French cuisine as well. It is often used in the blackening of different types of fish, especially the redfish. It has a very rich origin. Cajun people are descendants of French Canadians who settled in South Louisiana. They adapted typical French cuisine to the local ingredients: crawfish, sugar cane and sassafras. French, Spanish, Portuguese and Italian influences can also be detected in Cajun cooking.
Cajun flavoring is often confused with Creole flavoring. Although the terms Cajun and Creole are now used interchangeably, at one time these terms invoked very different meanings. Creole cooking originated from Spanish settlers in eighteenth century New Orleans, whereas already mentioned, Cajun cuisine is of French origin. Both however are full flavored cuisines. Another similarity is that they both rely heavily on the culinary "holy trinity" of bell peppers, onion and celery. Salt is usually the main ingredient in a Cajun seasoning blend. Table salt is most traditionally used because it dissolves easier than sea salt. Cajun Spice mixtures almost always include paprika which is normally what adds the heat to Cajun and Creole dishes.
Also important is cayenne pepper which is what usually gives the blend its well known red color. Thyme is added to increase pleasant odors and depth to the blend. Of course garlic is essential as well for its powerful flavor. Other spices are added as the creator sees fit, but these spices are generally the backbone of most cajun seasoning blends.
