Cajun: properties, benefits:

Caiun, a spicy and very tasty spice blend, enriches roasted, fried and grilled meat dishes. The term Cajun is used to define the language, customs, music and gastronomy typical of the French colonies in the southern United States. The cuisine of New Orleans called Cajun-Creole have the particularity of this cuisine and their refusal to waste. Accustomed that apparently useless scraps are recirculated and from leftover rice Calas rice will be created, from stale bread a pudding, vegetable and meat scraps will find their meaning in the following day's dish, gumbo or jambalaya. Always with the addition of spices to give the dish a new flavor.

Cajun: Origin and history

The Cajuns, French-speaking and Catholics, are the direct heirs of the French settlers living in Louisiana, in the United States of America. From this American territory, inhabited mostly by a component of French-Canadian immigrants, then united with the presence of a French-speaking African-American population gave rise to the name of Cajun, from which the spice then took its name. Spicy Cajun cuisine is very popular in certain circles, as is music. Let's say that we are faced with a historical-territorial minority that lives a situation similar to that of other minorities in Europe, with all the advantages and disadvantages of the case.

Use in the kitchen : Cajun chicken. Ingredients: 8 chicken thighs 1 tablespoon of white wine 2 tablespoons of butter 1 onion 100 gr bacon 2 tablespoons of tomato paste 2 tablespoons of flour 500 ml chicken (or vegetable) broth cajun a pinch.

PREPARATION: prepare the spice mix. Flour the chicken legs. In a pan, fry an onion and diced bacon in butter and oil. Add the thighs and brown them. Deglaze with white wine and add the tomato paste, diluting it with a little broth. At this point, add the spice mix according to your tastes. Cover with a lid and cook over low heat for about thirty minutes, gradually adding the broth so that the mixture is always full of sauce. When the chicken is cooked, take the cooking juices and pass it through a vegetable mill with small holes. I recommend all the fund, including bacon. Put everything back in the pan, mix the sauce with the legs and serve them immediately!

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Specific References

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