Cajun cuisine is a rich and satisfying meal that is to be noticed. It perfectly blends classic French flavors infused with Southern soul cooking techniques.
A crawfish boil is one of the most popular dishes that you can find in Cajun restaurants. It consists of a large pot of boiled seafood seasoned with various spices.
Crawfish Boil
A cajun food Plano staple, crawfish are frequently included in stews and soups. One of the most common methods of preparing these crustaceans is to boil them.
The best way to boil crawfish is to simmer them in their shells until the tails are tender and their meat is cooked. This process allows the tails to soak up all the flavors and is healthier.
A crawfish boil is a classic Southern dish often held at a party. It’s easy to cook and a great way to bring friends together over delicious savory seafood.
Etouffee
The most popular seafood dish in Cajun cooking is etouffee. This stew-like dish is a traditional Cajun and Creole dish that can be served as a meal or a side.
The dish is made with a blond roux that smothers and simmers shellfish. It also features the “holy trinity” of aromatic veggies – onion, bell pepper, and celery.
Etouffee is more limited in protein than gumbo, which typically features chicken, shrimp, or crawfish. Its flavors are also mellow and lighter.
Jambalaya
One of the most popular dishes in South Louisiana, jambalaya combines elements of French and Cajun cultures to create something larger than the sum of its parts. Thanks to its ingredients, spices, and garnishes, it boasts a piquant flavor profile.
The dish contains various proteins (like chicken, ham, shrimp, andouille sausage), vegetables (onions, celery, bell peppers), and rice. Its popularity has led to many variations, and it’s a favorite for parties and events.
The two most common types of jambalaya are Creole and Cajun. In Creole jambalaya, tomatoes are often used. On the other hand, Cajun jambalayas are brown and do not use tomatoes at all.
Fajitas
Fajitas are grilled strips of meat that mingle with sizzling vegetables. Onions and peppers add sweetness and spice to the dish.
Originally, skirt steak was the only cut of meat served in fajitas, but other cuts were introduced as popularity increased. Today, fajitas are made with chicken, shrimp, and even vegetables.
The most tender fajitas are made with skirt steak. This cut is also the cheapest and most flavorful. Tenderized thinly by pounding with a meat tenderizer and sliced at a 45-degree angle perpendicular to the meat’s grain, skirt steak makes for the perfect fajita strip.