Olahan Cajun
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Masakan cajun (basa Prancis: Cuisine cadienne ,[kɥizin kadʒæ̃n] ), ( Spanyol: Cocina acadia ) minangka gaya masak sing digawe dening Cajun - Acadians sing dibuwang saka Acadia menyang Louisiana ing abad kaping 18 lan nggabungake teknik masak Afrika Barat, Prancis lan Spanyol menyang masakan asline . Masakan cajun kadang diarani 'masakan pedesaan', tegese adhedhasar bahan lokal lan persiapane cukup gampang.
Panganan Cajun asli biasane panganan telung pot, kanthi siji pot khusus kanggo sajian utama, siji kanggo beras kukus, sosis sing digawe khusus, utawa sajian panganan laut, lan sing nomer telu ngemot sayuran sing akeh utawa kasedhiya. Crawfish, urang, lan andouille sosis sing daging pokok digunakake ing macem-macem ne abang lan putih.
Sayuran lada ijo lada lada ( piment doux ), bawang, lan celery diarani "trinitas" dening koki Cajun ing masakan Cajun lan Louisiana Creole . Cara dicincang lan dikombinasik ing masak, cara kasebut padha karo panggunaan mirepoix ing masakan tradisional Prancis sing campuran wortel, bawang, lan celery sing wis dicincang. Aromatik ciri kanggo versi Creole uga kalebu parsley, rwaning teluk, bawang ijo, mrica rawit garing, lan mrica ireng garing.
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