Almost everyone gets a craving for Cajun seafood every once in awhile, which is no surprise as it’s been a staple in Louisiana and Texas for many years. It’s always a good idea to try new things and mix up your diet, so next time maybe you ought to try both Creole and Cajun seafood dishes at a good restaurant for a full southern food experience.
Characteristics of Cajun Seafood
Creole cooking and Cajun food are known for their deep flavors, use of seafood and hearty ingredients. Cajun food tends to include the ‘holy trinity’ of vegetables, which are onion, celery and bell pepper. These products give Cajun food a distinctive base. You may also find tomatoes as a key ingredient in Creole cooking, though true Cajun cuisine doesn’t often use them.
The most common seafoods used in Cajun cuisine include crawfish, lobster, and shrimp. If you’re more interested in meat, then pork, chicken and beef can also be used. Traditionally, Cajun cooking uses every part of the animal to add flavor and to avoid waste, so if you want to know exactly what you’re eating, you need to ask the restaurant. Read more on this article: http://bit.ly/2p9qDb0
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