Cooking in the heart of Cajun country is an art form. There is very little science to this particular form of cooking that includes much more than just Lagniappe of the pantry or the spice cabinet. Cajun cooking is something that has often been imitated around the country and around the world, but very rarely be reproduced exactly.
One of the fascinating things about Cajun cooking is the fact that there are very few precise recipes. Most if not all authentic Cajun cooking is done to taste rather than measurements. Even more surprising is that every day a person can make the dish again and again and is likely to taste a little "different every time you do. The main reason for this is that besides being an art form in itself itself, Cajun food is often made even more mysterious or simply delicious mood of the person doing the cooking.
I'm sure many of you have seen Emeril Lagasse makes some special concoction and exclaims "Bam!" There is much "that when it comes to Cajun cooking. Something that goes far beyond the recipe and somewhere in the heart and soul of the cook in question. There is a reason why so many southern dishes are known as food for the soul and not to forget for a second that New Orleans is located in the deep south.
The most difficult thing, perhaps when it comes to preparing good Cajun dishes outside the New Orleans region is finding the right ingredients. It s almost impossible to find the fresh seasonings and spices that are essential to most Cajun cuisine outside the heart of the Old South. Not only that, but fresh lobster and andouille sausage are a little "hard to find in the heart of a Michigan winter.
If you're determined to learn to make Cajun food of your account, you must first find ingredients. food specialty stores or special order may be the best solution. There are some shops that sell a limited amount of Cajun in the corridors of international cuisine. Note that these sources are very limited. Once you have the ingredients, it is time to stop the jazz sound a bit "of the speaker to set the mood. Most of the best Cajun dishes require a substantial amount of time to simmer slow and this should be taken into account. Cajun food should not be rushed, as citizens of the Big Easy. The food will be ready in time and how to cook the food you must learn to accept that Cajun food. He has a way of knowing when it is ready that is almost mythical until experienced personnel.
Cooking Cajun food will try your patience, test of his talent, and in some cases zap your energy, as it tends to be an emotional process for many. At the other end however, Cajun food is some of the foods richest and most delicious in the world. Mastering the ability to cook this wonderful food will make you a slave to your pleasure for years to come.
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