It’s expected for you to come across the term Creole and Cajun when taking up American cooking classes. So there’s no need to fret. Cajun is simply a term used to describe the style of cooking that was brought over by French-speaking Acadians to the Americas, particularly Louisiana, when they were deported from Canada. It would later on be called rustic cuisine and characterized by the use of home-grown ingredients. But what makes Creole and Cajun dishes special are their seasonings. Here are some of the commonly utilized spices for uniquely Louisiana-made meals including Gumbo, Jambalaya and Crawfish Etoufee.
1. Cayenne pepper – It is flavoring used to give meals that hot, curried taste. It was cultivated in the French Guiana first and was eventually carried over to other countries during colonization.
It is related to bell peppers and jalapenos and is usually derived from dried fruits that are ground into powdered spices.
2. Bay leaf – This is another staple Cajun seasoning and it is harvested from the bay laurel; used either fresh or dried so that it can give stews, braises and soups that Mediterranean tang and aroma. Usually, fresh leaves produce milder tastes than dried ones.
3. Oregano – This is a perennial herb that’s commonly used for its aromatic and bitter taste and is popularly applied in Italian and Cajun dishes. Like Bay leaves, they exact a stronger flavor when dried. A good amount of this seasoning can actually numb the tongue.
4.
Parsley – Aside from American cooking, it is also a well-known seasoning for European and Middle Eastern meals. Often times, it is applied as garnish for soups, casseroles and stews. It is identified by its curly leaves.
5. Sassafras – This natural seasoning is made from dried and ground leaves and is often used in making Gumbos. Its roots are alternatively utilized as tea.
6. Thyme – It’s a commonly applied spice in European and Middle Easter cooking, taking part in the creation of soups and stews and the flavouring of meat and seafood. Fresh versions of this seasoning provide more tang, as opposed to bay leaves and parsley. But it doesn’t last longer than a week in storage.
7. Onions – This widely cultivated root crop is used as a main ingredient in several dishes, not exclusive to Cajun cuisines. They are eaten raw or cooked and are even made as snack foods. They have a pungent, irritating taste when consumed fresh but are sweet when sautéed.
8. Garlic – Like onions, garlic is used for a variety of fares – mostly Asian but also involving Southern European as well as Central and Southern American dishes. The bulb is typically cooked first to give meat viands that characteristic spicy-sweet flavor.
All of their uses will be discussed further in cooking classes dedicated to Creole and Cajun cuisines. They are regularly applied in all types of New Orleans dishes, which means you will encounter them frequently. One must remember that without these spices, Cajun dishes won’t be considered complete. So before going into return demonstrations, an abundant supply of these ingredients should be secured.
