Cajun cuisine is origined from the traditional cuisine of Acadian. Acadian is original of French immigrant in Canada. They fleed to southern Louisiana for escaping from English colony governed. Because the most of Acadian ancents are from french cuntry, broght the cuntry cuisine characteristic to combine with the native cuisine and developed the cajun …show more content…
The stample fusine food is Gumbo. The dish combines: French based dark roux and tomato; Spiniesh seafood; German sausage; African Okra; The Canary Islanders’ cayenne pepper and chili pepper. Gumbo typically consists primarily of a strongly flavored stock, okra, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo). In this dish, the two important techqique is making dark roux and stock. Preparation of a dark roux is probably the most involved or complicated procedure in rural Creole cuisine. Rural Creole stocks are more heavily seasoned than Continental counterparts, and the shellfish stock sometimes made with shrimp and crawfish heads is unique to rural Creole cuisine. Gumbo soup is always served with steam