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<p><a href=”https://vimeo.com/219726800″>King Of The Cajun</a> from <a href=”https://vimeo.com/mungai”>MUNGAI.IO</a> on <a href=”https://vimeo.com”>Vimeo</a>.</p>
Blackened Seasoning Simple But Exciting Uses
Chef Ken gives a simple description of what one can do with his gourmet blackened seasoning (King Of The Cajun Brand) leaving your mouth watering for these various dishes. Mmmm..Bon Appetit’ http://www.kingofthecajun.com.com
Cajun Cream Sauce Recipe
Creole/Cajun Ken explains the many uses of the cajun cream sauce seasoning. This gourmet seasoning is a sprinkle for pastas, casseroles, mac & Cheese, pizza etc. This creamy, zesty seasoning is Louisiana gourmet at its best!
To purchase an buy this product log on to http://www.kingofthecajun.com/cajun-seasoning/.com OOweeh Now Dats Gourmet!
Louisiana Gumbo Recipe
When you taste our Louisiana Gumbo Recipe you will understand what true Cajun cooking is all about. Our Louisiana Gumbo Recipes are straight from MaMa’s kitchen. OOWEEH, NOW DAT’S CAJUN GOURMET! Bon Appetit!
This Cajun recipe is straight from mama’s kitchen. Let us help you create amazing Cajun meals with ease. OOWEEH, NOW DAT’S CAJUN GOURMET! Bon Appetit! http://www.kingofthecajun.com
Cajun Gumbo & Creole Gumbo
Our Cajun Gumbo & Creole Gumbo recipes are straight from mama’s kitchen. Let us help you create amazing Cajun meals with our healthy Cajun Seasonings. OOWEEH, NOW DAT’S CAJUN GOURMET! Bon Appetit!
What Is Gumbo
Gumbo is a stew or soup which originated in south Louisiana. It consists primarily of a strong stock, meat or shellfish, a thickener, and the vegetable “holy trinity” of celery, bell peppers, and onion. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder, or the French base made of flour and fat, roux.
Types Of Gumbo
There are two main varieties of gumbo. Creole gumbo generally contains shellfish, tomatoes, and a thickener. Cajun gumbo is generally based on a dark roux and is spicier, with either shellfish or fowl. Sausage or ham can be added to a gumbo made with either fowl or shellfish. After the base is prepared, vegetables are cooked down, and then meat is added. The dish boils for a minimum of three hours, with shellfish and some spices added near the end. After the pot is removed from heat, filé powder can be added. Gumbo is traditionally served over rice of dirty rice. A third variety, the meatless gumbo z’herbes is essentially a gumbo of slow-cooked greens sometimes thickened with roux.
Cajun V.S. Creole
Gumbo is typically divided into either “Creole” or “Cajun” varieties. Creole gumbo most often consists of seafood, tomatoes, and a thickener. This variety is generally not as spicy as Cajun gumbo, as cayenne pepper is used much more sparingly. Before the latter half of the 20th century, celery was rarely used in Creole gumbo, but it is now much more common. Cajun gumbo is usually identified by its dark roux, cooked until it is a color “a few shades from burning”. The roux is used with either okra or filé powder. Seafood is popular in Cajun gumbo, but the southwestern areas of the state often use fowl, such as chicken or duck, and sausage. The fowl is generally not deboned, and onions, celery, and bell pepper are not strained out of the dish. Cajun gumbo is usually topped with parsley and green onions.
Gumbo originated in Louisiana in the 18th century and combines ingredients and culinary practices of several cultures, including French, Spanish, German, West African, and Choctaw. The dish may have been based on traditional West African or native dishes, or may be a derivation of the French dish bouillabaisse. It was first described in 1802 and was listed in various cookbooks in the latter half of the 19th century. The dish gained more widespread popularity in the 1970s, after the United States Senate cafeteria added it to the menu in honor of Senator Allen Ellender. Chef Paul Prudhomme’s popularity in the 1980s spurred further interest in gumbo. Creole refers to the combinations that were traditionally common in New Orleans and southeastern Louisiana. In these areas, significant portions of the population were descendants of settlers from France or Spain, and were known as Creoles. The Cajun combinations were often found in Southwestern Louisiana, which was populated primarily by Cajuns, descendants of the French-speaking settlers who were expelled from Acadia in the mid-18th century.
King Of The Cajun
King Of The Cajun offers gourmet Gumbo Filé Powder for all your gumbo dishes. You can use this great Gumbo Filé Powder is you very own Cajun recipe or try one of our Gumbo Recipes. Our Cajun Seasonings and Gumbo Filé Powder has NO MSG as always! OOWEEH, NOW DAT’S CAJUN GOURMET! Bon Appetit!
Cajun Spices & Cajun Seasoning
King Of The Cajun provides healthy gourmet Cajun seasonings. With one sprinkle our Cajun seasonings will bring forth a delightful flavor from any food. Our Cajun seasonings and Cajun recipes allow you to create gourmet Cajun meals. Take a look at our selection of Cajun seasoning, herbs, spices, Creole seasonings, or southern barbecue sauce.
Cajun cuisine is the style of cooking named for the French-speaking Acadian or “Cajun” immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, skillet cornbread, or some other grain dish, and the third containing whatever vegetable is plentiful or available.
The KING OF THE CAJUN Gourmet Brand seasonings were inspired by the down home southern cookin’ of the creator’s Grandparents and Great Uncles & Aunts who were brought up in Louisiana, Oklahoma, Texas, Mississippi and Arkansas.
Rice proved to be a valuable commodity in early Acadiana. With an abundance of water and a hot, humid climate, rice could be grown practically anywhere in the region, and grew wild in some areas. Rice became the predominant starch in the diet, easy to grow, store, and prepare. The oldest rice mill in operation in the United States, the Conrad Rice Mill, is located in New Iberia. The aromatic vegetables bell pepper, onion, and celery are called by some chefs the holy trinity of Creole and Cajun cuisines. Finely diced and combined in cooking, the method is similar to the use of the mire poix in traditional French cuisine — which blends finely diced onion, celery, and carrot. Characteristic seasonings include parsley, bay leaf, green onions, and dried cayenne pepper.
High on the list of favorites of Cajun cooking are the soups called gumbos. Gumbo exemplifies the influence of African and Native American food cultures on Cajun cuisine. The word originally meant okra, which is a word brought to the region from western Africa. Okra, which is a principal ingredient of many gumbo recipes, is used as a thickening agent and for its distinct vegetable flavor.
Another classic Cajun dish is jambalaya. The only certain thing that can be said about a jambalaya is that it contains rice and almost anything else. Usually, however, one will find green peppers, onions, celery and hot chile peppers. Anything else is optional.
Cajun Filé Gumbo
A filé gumbo is thickened with sassafras leaves after the stew has finished cooking, a practice borrowed from the Choctaw Indians. The backbone of a gumbo is roux of which there are two variations: acadian, a golden brown roux, and creole, a dark roux, which is made of flour, toasted until well-browned, and fat or oil. The classic gumbo is made with chicken and the Cajun sausage called andouille, but the ingredients vary according to what is available.
Cajun Meat & Seafood
Cajun folkways include many ways of preserving meat, some of which are waning due to the availability of refrigeration and mass-produced meat at the grocer. Smoking of meats remains a fairly common practice, but once-common preparations such as turkey or duck confit (preserved in poultry fat, with spices) are now seen even by Acadians as quaint rarities.
Cajun Crawfish Boil
The crawfish boil is a celebratory event where Cajuns boil crawfish, potatoes, onions and corn over large propane cookers. Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper and other spices, commonly known as “crab boil” or “crawfish boil” are added to the water for seasoning. The results are then dumped onto large, newspaper-draped tables and in some areas covered in spice blends, such as Zatarain’s, Louisiana Fish Fry or Tony Chachere’s. Also, Cocktail sauce, mayonnaise and hot sauce sometimes used. The seafood is scooped onto large trays or plates and eaten by hand. During times when crawfish are not abundant, shrimp and crabs are prepared and served in the same manner.
Attendees are encouraged to “suck the head” of a crawfish by separating the abdomen of the crustacean and sucking out the abdominal fat/juices. The practice is known by the common phrase is “Pinch the tail, suck the head.” Other popular practices include kissing the tail section of a soon-to-be-cooked crawfish, leading to the vulgar phrase: “Kiss my ass, suck my head, eat me.” The phrase has been printed on shirts and posters in years past. Often, newcomers to the crawfish boil or those unfamiliar with the traditions are jokingly warned “not to eat the dead ones.” When live crawfish are boiled, their tails curl beneath themselves. When dead crawfish are boiled, their tails are straight and limp.
King Of The Cajun has been providing gourmet Cajun seasoning, Louisiana style seasoning, and southern barbecue sauce for many decades. This extensive experience means you get to enjoy all of the best Cajun dishes without the guess work. When you purchase Cajun seasoning from King Of The Cajun you will receive Free Cajun recipes to help you create amazing Cajun meals with ease. OOWEEH, NOW DAT’S CAJUN GOURMET! Bon Appetit!