The Acadians proved to be very adaptable. They were uprooted from their homes twice, first from France to Nova Scotia, Canada and then again eventually with a large group ending up in South Louisiana. They had to learn to adjust to new environs in order to survive. This included experimenting with new food sources. As the saying goes, the rest is History.
The early settlers were farmers and fishermen. Due to the humid climate and abundant water, rice grew feral. It is the main ingredient in many Cajun recipes. Cajun cooking is said to be a simple preparation (usually in their black iron pots) with rice added to any meat, game or shellfish that is available. It was important to stretch the meals since most Cajun families were large, consisting of eight to twelve people.
Two Famous Cajun Dishes
Gumbo
The first famous Cajun dish that comes to mind is Gumbo. There is no ONE recipe for gumbo; there are many and there is no right or wrong. The variations are due to the mixture of settlers and what they brought to the table. Some gumbo recipes add okra for flavor and as a thickening agent and others add filé. The Africans brought okra to Louisiana. The African word for okra is “gumbo.” The settlers learned to use filé from the Choctaw Indians. The sassafras leaves were ground into filé only during the full moon. It was believed if harvested at any other time, the volume of the spice would be reduced.
How to Cook a Gumbo
Ingredients
- Flour
- Oil or Bacon Drippings
- Okra (optional)
- Onions
- Bell Pepper
- Celery
- Garlic
- Meat - chicken or sausage or both
- Chicken sotck (or seafood stock)
- Green Onions
- Parsley
- Cayenne (optional)
- Seafood (shrimp, crab or oysters)
- Filé
- Rice
Directions:
- To begin a gumbo first you make a roux (a cooked mixture of equal parts flour and fat).
- Once the desired brown color of the roux is achieved (being careful not to scorch) and if one is using okra, the chopped slices should be added to the roux and cooked on low heat for about 15 minutes.
- Next the onions, bell pepper, celery and garlic are added. Cook about 5 minutes until the vegetables are wilted.
- If any chicken or sausage is used it goes into the mixture next stirring it in completely for about 3 minutes.
- Depending on what type of gumbo one is making, about 2 quarts of seafood or chicken stock is added to the pot slowly, stirring constantly. Bring to a rolling boil and simmer about 30 minutes.
- Now is the time to add additional seasoning such as green onions, parsley and maybe cayenne pepper to taste.
- Finally it is time to add any seafood you may be using such as shrimp or oysters. You may also want to add lump crabmeat and crab claws.Allow soup to come to a low boil for about another 5 minutes.
- If one is using filé, it should be stirred in last, right before serving over cooked rice.
Jambalaya
Probably the second famous Cajun recipe is jambalaya. Again there are many variations of this recipe and none are right or wrong. This dish most definitely has a Spanish influence. The Spanish settlers brought with them their recipe for paella and their use of tomatoes. While all the ingredients for Paella could not be found in the New World, the dish was quickly adapted to what was on hand. The main ingredient for the dish was rice and that was plentiful. When the early Cajuns made Jambalaya they used whatever was available. They were not accustomed to cooking with tomatoes and used the meat drippings in place of the tomatoes, which accounts for the brown or Cajun Jambalaya. Today some of the variations consist of Seafood Jambalaya, using shrimp or crawfish, Sausage Jambalaya, using any variety of sausage and Chicken Jambalaya.
How to Cook Jambalaya
Ingredients
- Meat (Chicken, sausage or ham) reserving the stock
- Garlic
- Onions
- Green Peppers
- Bay leaf, thyme and cayenne (all optional)
- Water - Two cups or chicken or seafood stock
- Tomato paste - small can (optional)
- Tomatoes - large can (optional)
- Seafood (shrimp or crawfish)
- Uncooked rice - one cup
Directions:
- First if using meat, it needs to be cooked, either boiling the chicken (reserving the stock) or if using sausage or ham, sauté it for about 3 to 5 minutes in an iron skillet or heavy pot in some oil.
- Add chopped garlic, onion and green peppers. Cook until vegetables are tender.
- Add other desired seasonings such as bay leaf, thyme and cayenne to taste.
- Slowly pour in either about 2 cups of water, chicken or seafood stock or a small can of tomato paste and a large can of tomatoes.
- Add any seafood and one cup of uncooked rice, stirring to distribute and moisten. Cover and cook on low about 20 or 25 minutes, until the liquid is absorbed and the rice is tender.
Note to the Cook
When it comes to the amount of seasonings, no amounts were given on the recipes. As the cook you know which flavors you and your family prefer. Adjust accordingly.
Also, just as the above variations in cooking gumbo and jambalaya are a good example of adapting to one’s environment out of necessity, a good cook needs to keep an open mind. If one thing works well in a dish, a substitute could make the dish even better. Take what you know and experiment with it. Use a little Cajun courage and ingenuity and above all else, enjoy the Cajun “joie de vivre,” (joy of living).If you want to learn more on the History of New Orleans cooking, see my other articles on Suite 101.
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