Cooking in the heart of Cajun country is an art form. There's really little science to this particular form of cooking that includes more than just towels from the pantry or spice cabinet. Cajun cuisine is something that is often imitated across the country and around the world, but can very rarely be replicated precisely.
One of the fascinating things about Cajun cooking is the fact that there are very few exact recipes. Most, if not all, authentic Cajun cuisine is crafted with taste, not measure. What's even better is that from day to day, a person can make the same dish over and over again, and chances are that it will taste a little different each time. The main reason for this is that beyond being an art form in itself, Cajun food often becomes tastier or more mysterious simply by the mood of the cook.
I'm sure many of you have seen Emeril Lagasse make a special drink and say "Bam!" there's a lot of that when it comes to Cajun cooking. Something that goes beyond the ingredients of the recipe and is somewhere in the heart and soul of the cook.
There's a reason many Southern dishes are called soul food, and you shouldn't forget for a moment that New Orleans is located in the heart of the Deep South. Perhaps the hardest thing about making great Cajun outside of the New Orleans area is finding the right ingredients. It is nearly impossible to find the fresh spices and seasonings required for most Cajun cuisine outside the heartland of the Old South. Not only that, but hot cakes and andouille sausages are also a bit hard to find during the deadly Michigan winter.
If you are determined to learn how to make your own Cajun, you must first find the ingredients. Specialty food stores or those that will take special orders may be your best bet. Some grocery stores sell limited amounts of Cajun seasoning in their international food aisles. Remember that these resources are very limited. Once you've got the ingredients, it's time to let some jazz pop from your speakers to set the mood. Most of the best Cajun dishes require simmering time and this needs to be taken into account. Cajun food shouldn't be rushed, like the citizens of Big Easy. The food will be ready on time and as a cook you have to learn to accept that about Cajun food. It has a way to let you know when it's ready, which is almost a myth until you experience it for yourself.
Cooking Cajun food will test your patience, test your skills, and in some cases drain your energy, as it tends to be an emotional process for many people. Cajun food, on the other hand, is one of the richest and most delicious foods on the planet. Mastering the ability to cook this wondrous dish will make you a slave to its taste for years to come.
