Cajun Chef

Count the number of ethnic groups that exist in the world and you will see just how many different styles of making food there are! People tend to personalize each dish they make by incorporating their own personal style into it. This happens all over the world.

Take Cajun, for example. A cajun chef knows that the two main ingredients are cayenne pepper and black pepper. Apart from these two types of pepper, a cajun chef cannot perceive cooking without other spicy condiments, which they use in various quantities. Although the cooking process is extremely important for the final result, for a cajun chef the quality of each food item that goes into the output is just as important.

Traditional dishes in this region include Gumbos and rice, Jambalaya, stew, soup, Fricasses and Grillades. A cajun chef mainly uses seafood in his cooking process. Among the most popular there are crabs, lobsters, shrimps, trouts, bass and clams. In addition to these, a “must” in the Cajun kitchen are the herbs. The delicious flavor of their dishes is conveyed by fragrant herbs like thyme, tarragon and basil. To what meat is concerned, the cajun chef makes no exception, cooking chicken, pork and beef as well as lamb and venison.

But the real secret behind the extraordinary taste of Cajun food is the way it is prepared. Chefs don’t season and cook ingredients in separate pots. They season seafood with meat in the same container, spread herbs on top and then spice everything up with whatever enhances best all the flavors. This results in a mesmerizing mix of fragrances and flavors that will surely be a success.

Moreover, the cajun chef uses another secret weapon, the clarified butter. This butter is what is left once the milk solids and water have been removed from the butter in its initial form. They prefer it because it has a high melting point, making it useful in the Cajun kitchen. Also, in order for the gravies to have a certain consistency, chefs usually use roux.

In addition to this, a defining trait of the Cajun cooking technique is that in the production process raw and fresh food ingredients are preferred. That means that a cajun chef will use fresh cuts of meat, seafood that has just been taken from the boat and vegetables and herbs that have just been picked from the garden.

Some people grown fond of their food while others stive to learn how to cook like a cajun chef. Having just the right fresh ingredients, herbs and knolwedge related to the preparation process becoming an expert in cajun cuisine is guaranteed.

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