Real Cajun cooking doesn’t get better than this.
It started in Louisiana in the heart of the bayou late nights with the family enjoying a crawfish boil. But the boil was just the beginning of the goodness to come… Mamas rosemary mashed potatoes, five cheese macaroni, dirty rice, jambalaya, seafood gumbo, chicken and sausage gumbo, and many more Cajun favorite to say the least.
An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, specially made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish, shrimp, and andouille sausage are stapled meats used in a variety of dishes.
The aromatic vegetables green bell pepper, onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines.