Cajun cuisine
E24462
Cajun cuisine is a rustic, spicy style of cooking developed by French-speaking Acadian settlers in Louisiana, known for dishes like gumbo, jambalaya, and boudin that feature bold seasonings and local ingredients.
Observed surface forms (2)
| Surface form | Occurrences |
|---|---|
| the Holy Trinity of Cajun cooking | 0 |
| Cajun jambalaya | 1 |
Statements (66)
| Predicate | Object |
|---|---|
| instanceOf |
Louisiana cuisine
ⓘ
cuisine ⓘ regional cuisine ⓘ |
| associatedFestival | crawfish festival ⓘ |
| associatedWith |
bayou communities
ⓘ
rural Louisiana ⓘ |
| characteristic |
hearty
ⓘ
rustic ⓘ spicy ⓘ |
| consistsOf |
bell pepper
ⓘ
celery ⓘ onion ⓘ |
| cookingTechnique |
blackening
ⓘ
braising ⓘ one-pot cooking ⓘ smoking ⓘ stewing ⓘ |
| countryOfOrigin |
United States of America
ⓘ
surface form:
United States
|
| developedFrom | Acadian cuisine ⓘ |
| ethnicGroup |
Cajun
ⓘ
surface form:
Cajuns
|
| historicalOrigin | Acadian settlers expelled from Canada in the 18th century ⓘ |
| influencedBy |
Caribbean cuisine
ⓘ
French cuisine ⓘ Native American cuisine ⓘ Spanish cuisine ⓘ West African cuisine ⓘ |
| mainRegion | Louisiana ⓘ |
| notableMeatProduct |
boudin sausage
ⓘ
tasso ham ⓘ |
| relatedCuisine | Creole cuisine ⓘ |
| servedWith |
French bread
ⓘ
cornbread ⓘ |
| typicalDish |
Cajun fried catfish
ⓘ
Cajun gumbo ⓘ Cajun cuisine self-linksurface differs ⓘ
surface form:
Cajun jambalaya
boudin ⓘ crawfish boil ⓘ dirty rice ⓘ gumbo ⓘ jambalaya ⓘ maque choux ⓘ red beans and rice ⓘ étouffée ⓘ |
| typicalIngredient |
andouille sausage
ⓘ
bell pepper ⓘ celery ⓘ chicken ⓘ crawfish ⓘ file powder ⓘ garlic ⓘ okra ⓘ onion ⓘ pork ⓘ rice ⓘ roux ⓘ sausage ⓘ seafood ⓘ shrimp ⓘ |
| typicalSpice |
bay leaf
ⓘ
black pepper ⓘ cayenne pepper ⓘ oregano ⓘ paprika ⓘ thyme ⓘ white pepper ⓘ |
| usesIngredientGroup | the Holy Trinity of Cajun cooking ⓘ |
Referenced by (2)
Full triples — surface form annotated when it differs from this entity's canonical label.
this entity surface form:
Cajun jambalaya