Cajun Chef

There are many different styles of making food as there are ethnic groups. Each person brings their own distinctive style to the food that they make. This signature style of cooking is also present as the Cajun cooking world. While each individual may have their own favorite dish they also share certain traits that identify them as a Cajun chef.

The main items that are used for the preparation of Cajun food are cayenne pepper and black pepper. Along with these two pepper types, spicy condiments in varying degrees of heat are also used in the cooking process. The spices are there to give a piquant taste to the cooking food. For a Cajun chef the food that is used in the meal is as important as the preparation.

The Basis Of Cajun Cuisine

The main food staples of Cajun cooking are Gumbo’s and rice. Besides these dishes you will find Jambalaya, Stews, Soups, Fricassees and Grillades. The raw materials that the Cajun Chef uses in the preparation of the meal may include seafood like crabs, lobsters, shrimps, trouts, bass, clams and other interesting but delicious seafood types. Wild vegetables, many fragrant herbs like thyme, tarragon and basil are also used in the dishes as well.

Meats like chicken, lamb, pork, venison and beef are also part of Cajun cooking. The main secret for the fantastic taste of Cajun cooking can be attributed to the style of cooking. Instead of having different dishes seasoned separately and cooked in various containers, a Cajun chef may season the meats and seafood together and combine them in one pot with vegetables and herbs. To this fragrant yet tasty dish, spices in different amounts will be added to give that zesty taste to the food.

The other key items that are used by a Cajun chef are clarified butter. This is butter where the milk solids and the water have been removed from the butter. This is a very good ingredient to use in Cajun cooking as the butter has high cooking point. For this reason Cajun food will use clarified butter. The other item that is used is roux. This staple is used to thicken the gravies and gumbos of the Cajun chef.

Unlike many of us the Cajun chef likes to prepare their food creations with fresh cuts of meat, just off of the boat seafood and if at all possible new vegetables and herbs from the garden. These raw food materials are combined with spices like cayenne pepper and black pepper to create delicious meals.

There are a great many Cajun chefs who have contributed towards the appeal that the ordinary person has towards Cajun food. All of these individuals give their own distinctive seal upon the food creations that they will present to us. While we are not in their league it is possible for us to become a fair Cajun chef with the right fresh foods and seasonings at our disposal.