The Cajun Holy Trinity or just Holy Trinity is a term used in Cajun and Creole cooking to describe the group of three essential aromatic vegetables: onion, bell pepper and celery. These three items are the base mixture for most recipes such as gumbo, jambalaya,...
Gumbo is a dish that originated in Southern Louisiana during the 18th century. Cajun Gumbo typically begins with a roux of flour and some type of fat (butter, oil, lard). The color and underlying falvor of gumbo come from this roux, which is loving stired continuously...
Flé powder, (or Gumbo filé powder) is a necessity for cooking authentic Cajun cuisine. It is also essential in Creole cooking. Made from the powdered leaves of the sassafras tree, Filé has a cooling smell, reminiscent of eucalyptus crossed with juicy fruit gum. Filé...
Étouffée is thick Cajun and Creole stew that is served as a main course. This tasty dish is made with shellfish (crawfish or shrimp) that’s been smothered in a thick sauce and often served over rice. The word Étouffée comes from the French étouffer, which means...
Dirty Rice is not dirty as the name implies, but is it bursting with delicious Cajun flavors! Born in Louisiana, and popularized across the U.S. by Zatarain’s and fast food restaurants like Popeye’s and Bojangles”, Dirty rice is a staple in...
You can call them crawfish, crawdads, mudbugs or even crayfish (we’ll forgive you). Crawfish are a keystone of Cajun culture and cuisine. This delicious treat is loved by young and old, and is a perfect complement to an ice cold beer. Even more than being a...