Cajun spice paste

Preparation info
  • Makes

    175 ml

    • Difficulty


Appears in

By Christine Manfield

Published 1999

  • About

The Cajun people of Louisiana are descendants of the French Acadians who were forced out of Canada by the British in the late eighteenth century. Cajun cooking is a combination of French and Spanish cuisines, a robust style that uses more spices than the Creole cooking of the region, of which gumbo is an example. This spice paste is a staple in the cooking of well-known Cajun stews such as jambalaya. It can also be used as a spice crust for fish and chicken that are to be fried in oil. Oreg