Cajun cuisine (French: cuisine cadienne; Spanish: cocina acadiense), as the two other languages demonstrate, reflect the cooking style of the Cajun-Acadians in the 18th century in Southern Louisiana, plus the West African offer "rustic" cuisine (locally available ingredients).
A bite of history: French speaking Acadians from Eastern Canada where deported by the British during the French and Indian War (1754-63). Most ended up in Louisiana, New France (North America).
Serves 4
4 wild salmon fillets
large wild shrimp, peeled and deveined
olive oil
2 Tbs. (12 g) Cajun seasoning* or substitute with: cayenne pepper, garlic powder, and paprika
2 sliced organic, each: red and green bell peppers
2 sliced organic onion
6 organic minced garlic cloves
organic cherry tomatoes, cut in half
1/2 cup (120 ml) organic vegetable broth
Himalayan salt and black pepper to taste
parsley for garnish
~Cajun French~
en 1. Sprinkle Cajun seasoning over both sides of the salmon fillet and shrimp.
de 2. Heat the oil over medium-high heat.
trwa 3. Add the salmon fillets and cook about 4 minutes on each side, inside temperature 145F/63C.
katr 4. Remove and set aside.
senk 5. Cook the shrimp in the same skillet about 2 minutes on each side or until pink and opaque.
sis 6. Remove and set aside.
set 7. In the same skillet, add more oil and sauté the bell peppers, onions, and garlic.
wit 8. Add the cherry tomatoes and broth. Simmer about 5 minutes.
nèf 9. Add the salmon and shrimp.
dis 10. Season with salt and pepper to taste.
onz 11. Garnish with parsley and serve.
*Cajun seasoning
One type out of many homemade variations
paprika
kosher salty
garlic powder
ground black and white pepper
onion powder
dried oregano
cayenne
thyme
Add to a jar, cover, shake, and keep for up to a year.
