| Cooking in the heart of Cajun country is an art form. | | | | the Deep South. |
| There really is very little science to this particular form | | | | The most difficult thing, perhaps when it comes to |
| of cooking that includes a lot more than mere | | | | preparing good Cajun dishes outside of the New |
| lagniappe from the pantry or the spice cabinet. Cajun | | | | Orleans region is finding the right ingredients. It is nearly |
| cooking is something that has often been imitated | | | | impossible to find the fresh seasonings and spices that |
| around the country and around the world but can very | | | | are essential to most Cajun cuisine outside the heart |
| rarely be accurately duplicated. | | | | of the old south. Not only that, but fresh crawfish and |
| One of the fascinating things about Cajun cooking is | | | | andouille sausage are a little difficult to come by during |
| the fact that there are very few exact recipes. Most, | | | | the heart of a Michigan winter. |
| if not all authentic Cajun cooking is done to taste rather | | | | If you are determined to learn to make Cajun food of |
| than measurements. Even more amazing is that from | | | | your own, you must first find the ingredients. Specialty |
| day to day one person can make the same dish over | | | | food shops or those that will special order might be |
| and over and it is quite likely to taste a little bit different | | | | your best bet. There are some grocers that will carry |
| each and every time it is made. The major reason for | | | | a limited stock of Cajun seasonings on their |
| this is that in addition to being an art form in and of | | | | international food aisles. Keep in mind that these |
| itself, Cajun food is often made even more delicious or | | | | sources are extremely limited. Once you have the |
| mysterious simply by the mood of the one doing the | | | | ingredients, it's time to let a little jazz blare from your |
| cooking. | | | | speakers in order to set the mood. Most of the best |
| I'm sure that many of you have watched as Emeril | | | | Cajun dishes require a substantial amount of time for |
| Lagasse makes some special concoction and | | | | simmering and this should be considered. Cajun food is |
| exclaims "Bam!" there is a good bit of that when it | | | | not to be rushed-much like the citizens of the Big Easy. |
| comes to Cajun cooking. Something that goes far | | | | The food will be ready in time and as the one cooking |
| beyond the ingredients in the recipe and somewhere | | | | the food you must learn to accept that about Cajun |
| into the heart and the soul of the cook in question. | | | | food. It has a way of letting you know when it is ready |
| There is a reason that many southern cooked dishes | | | | that is almost mythical until you've experienced it for |
| are referred to as soul food and you should not for | | | | yourself. |
| one second forget that New Orleans is in the heart of | | | | |