Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced carrot, onion, and celery. The aromatic vegetables green bell pepper ( piment doux), onion, and celery are called " the trinity" by chefs in Cajun and Louisiana Creole cuisines.
Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes. Cajun cuisine (French: cuisine cadienne, Spanish: cocina acadiense) is a style of cooking developed by the Cajun– Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.Ĭajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based on locally available ingredients and that preparation is relatively simple.Īn authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, specially made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available.
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