| Born and raised in Southern Louisiana, I grew up on | | | | - 3 lb pork roast |
| Cajun cuisine. So where did Cajun food come from? | | | | - 1 green bell pepper |
| Cajun cuisine is a combination of Southern and French | | | | - 2 onions - divided (1 & 1) |
| food. Immigrants of French peasant ancestry settled in | | | | - 1 shallot - cut in half |
| the Acadian region of Nova Scotia, Canada in the | | | | - 1/2 tsp white pepper |
| early 1600's. The name Acadian was transformed to | | | | - 1/2 tsp black pepper |
| "Cajun" by the English-speaking inhabitants of Louisiana. | | | | - 1/2 tsp cayenne pepper |
| These people adapted their French rustic cuisine to | | | | - 1 bunch green onions - chopped finely |
| include local ingredients such as rice, crawfish, sugar | | | | - 1 bunch parsley - chopped finely |
| cane and spices. Since Cajun food was developed by | | | | - 1 Tbl salt |
| very poor people, rice was a staple in their cuisine. | | | | - 1 tsp garlic powder |
| Adding rice to a stew, or a dish, stretched the food so | | | | - 4 cups rice - cooked |
| that there would be enough for all. | | | | Directions: |
| Cajun meals always consist of three things: bell | | | | 1) In a large stock pot with enough water to cover the |
| peppers, onions and celery - known as the "Cajun | | | | entire contents of pot, boil the pork roast, the shallot, 1 |
| Trinity." Other common ingredients are cayenne | | | | onion, and the bell pepper until meat is done. Remove |
| pepper, garlic and a variety of seafood or meat. | | | | roast and vegetables from pot, reserving stock. |
| Almost every meal is cooked in a black cast iron pot | | | | 2) Place meat and boiled vegetables in a food |
| that is usually passed down from generation to | | | | processor. After processed, add to a large bowl with |
| generation. | | | | remaining onion - chopped, parsley, green onions, and |
| Here is one of my favorite Cajun recipes. | | | | seasonings. Stir well. Add rice & mix well. Gradually |
| Dirty Rice (Boudin without the casing) | | | | add stock water and mix until desired consistency is |
| Ingredients: | | | | reached - barely wet. |