What are the typical spices in cajun cuisine?!
I went to New Orleans in July but i didnt get any info on that, so im curious!.Www@FoodAQ@Com
Answers:
For the basic sofrito or stir fry (onion, green peppers and celery) this is called the trinity!. ANY dish is started with this
Another VERY important part of cajun food is the ROUX!. Which is basically the thickening ingredient for gumbo, etouffee, even jambalaya!.
the roux for the gumbo is really dark and a lot of patience is involved!.
also, cayenne pepper and paprika, fille, hot sauce, BUTTER, parsley!.
And dont forget the andouille sausage!. Which gives great flavor to all their food!.Www@FoodAQ@Com
Another VERY important part of cajun food is the ROUX!. Which is basically the thickening ingredient for gumbo, etouffee, even jambalaya!.
the roux for the gumbo is really dark and a lot of patience is involved!.
also, cayenne pepper and paprika, fille, hot sauce, BUTTER, parsley!.
And dont forget the andouille sausage!. Which gives great flavor to all their food!.Www@FoodAQ@Com
For the most part, Cajun dishes are prepared with your basic spices and seasonings!. Salt, pepper, hot pepper, garlic, onions!.!.!. Creole food on the other hand has more complex and involved recipes!. The combination of French, African, American Indian and Spanish influences make Creole cuisine vast and wonderful!. You can find dishes from the simple with just a few ingredients to complex and very involved ones!.Www@FoodAQ@Com
Garlic, Cayenne pepper, Black pepper, and White pepper!.
Majority of pungency comes from Cayenne Pepper and Garlic
http://www!.indiacurry!.com/spice/szb04caj!.!.!.
Cajun Seasoning Blend
This is a simple seasoning blend from Louisiana to add heat to Cajun foods
Ingredients
1!. Garlic salt: 2 Tablespoons
2!. Cayenne pepper: 1 Tablespoons
3!. Black pepper: 1-? teaspoon
4!. White pepper: 1-? teaspoon
Yield: ? Cup
Www@FoodAQ@Com
Majority of pungency comes from Cayenne Pepper and Garlic
http://www!.indiacurry!.com/spice/szb04caj!.!.!.
Cajun Seasoning Blend
This is a simple seasoning blend from Louisiana to add heat to Cajun foods
Ingredients
1!. Garlic salt: 2 Tablespoons
2!. Cayenne pepper: 1 Tablespoons
3!. Black pepper: 1-? teaspoon
4!. White pepper: 1-? teaspoon
Yield: ? Cup
Www@FoodAQ@Com
Your basic flavors come from the trinity!.!.!.!.onions, garlic and green bell pepper!. After that it's black pepper, cayenne and paprika!. Starting with a roux made with pork fat instead of oil will improve your flavours greatly!. And get some "file"!.!.!.powdered sasafrass leaves to thicken gumbo and add a flavor you cant get anywhere else!.
All of these can reach you by mail order!.!.!.Penzy's Spices!.comWww@FoodAQ@Com
All of these can reach you by mail order!.!.!.Penzy's Spices!.comWww@FoodAQ@Com
Tony's Creole seasoning goes in EVERYTHING we cook in New Orleans!. cayenne is used, lots of garlic!. If you want easy things to cook, try the Zatarans line of spices, meals to make, etc!.!.!.Www@FoodAQ@Com
Cayenne pepper!Www@FoodAQ@Com