The Cajun Cookbook
The Cajun Cookbook – The Cajuns are an ethnic group commonly found in the US state of Louisiana and are the descendants of the Acadians who were expelled from the Acadia region in Canada by the British.
The Cajuns are mainly found in four regions of southern Louisiana; swamplands, prairie, coastal marshes, and levees and bayous. Cajun foods are among the most misunderstood cuisines in the world.
However, they are some of the most distinct coming out of Louisiana. The cuisines are also known as “rustic cuisine” because it is prepared from the locally available ingredients.
A Cajun meal is always cooked in three pots with one pot containing the main dish, the second one containing steamed rice, seafood, and special sausage, and the third dedicated to vegetables. Here are some of the most popular Cajun foods.
Po’Boy sandwich has been a staple food in southern Louisiana and New Orlean since the 1920s. It is supposedly named after the men who were on strike from railroad companies popularly referred to as “poor boys.” The traditional sandwich consists of meat or seafood such as fish, shrimp, or crab. The roasted meat, usually beef, is served on a long, thin crusty bread which resembles the baguette. Dressed Po’Boy sandwich contain vegetables such as tomatoes, lettuce, pickles, and mayonnaise while the fried seafood type is often dressed with butter and sliced pickles.