Cajun cooking is in art form. This form of cooking integrates a lot more than mere additions from the spice cabinet or pantry. Cajun cooking has to do with very little science but is still something that can very scarcely be reproduced correctly, although it’s been attempted around the country and around the world.
One of the interesting things about Cajun cooking is the fact that there are very few precise recipes. Most, if not all bona fide Cajun cooking is done to taste instead of measurements. Even more incredible is that daily one person can make the same dish again and again and it’s quite probably to taste a little bit different each and every time it is made. The main reason for this is that besides being an art form in and of itself, Cajun food is generally made even more mouth watering or mysterious simply by the mood of the one doing the cooking.
I’m sure that most of you have paid attention as Emeril Lagasse makes some special concoction and exclaims “Bam!” there is a good bit of that when it comes to Cajun cooking. Something that goes far over and above the ingredients in the recipe and somewhere into the heart and the soul of the cook in question. There is a reason that many southern cooked recipes are described as soul food and you should not for one second forget that New Orleans is in the heart of the Deep South.
The most difficult thing, perhaps when it comes to cooking good Cajun dishes outside of the New Orleans territory is finding the appropriate ingredients. It is very nearly impossible to find the fresh flavorings and spices that are fundamental to most Cajun cuisine outside the heart of the old south. Not only that, but fresh crawfish and andouille sausage are a little difficult to come by during the heart of a Michigan winter.
If you’re determined to learn to cook Cajun food of your own, you must first locate the ingredients. Specialty food shops or those that will special order could be your best bet. There are some grocers that will carry a small stock of Cajun seasonings on their international food aisles. Consider that these sources are highly limited. Once you have the ingredients, it’s time to let a little jazz blast from your speakers so as to set the mood. Most of the greatest Cajun dishes demand a considerable amount of time for simmering and this should be considered. Cajun food is not to be rushed-much like the citizens of the Big Easy. The food will be ready in time and as the one cooking the food you must learn to accept that about Cajun food. It has a way of letting you know when it’s ready that is almost mythical until you’ve experienced it 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 delightful food on the planet and the labor should be definitely worth it to you. Mastering the capability to cook this terrific food will make you a slave to its flavor forever.