Preparation:
Food is the first pleasurable experience in life, and in south Louisiana, were Cajun and Creole cuisine blend in a most fortunate accident, this enjoyment continues throughout life. Dining in Louisiana is almost considered a spiritual experience; hence the state is renown for its cookery and chefs. Louisiana cooking is exceptionally rich, and traditionally much of the taste results from the use of saturated fats. Fats are the carriers of flavor.
In order to maintain the traditional flavor of Cajun/Creole cuisine it is necessary to enhance the brilliance of flavor by other means, such as the freshness and the combinations of various ingredients.
However, first and foremost is the correct balance of the traditional Cajun spices. Here is a typical, low-fat, low calorie, high fiber Cajun menu. Mint Julep Shrimp Remoulade Creole Chicken Soup Shrimp Etouffee or Chicken Sauce Piquante or Braised Alberta Pork Tenderloin or Jambalaya Tomato Salad with Basil, Garlic and Green-onion dressing Pineapple Bread Pudding with Rum Sauce Bon appetite! |
