Cajun Prawns is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine, locally available ingredients predominate, and preparation is simple.
An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main seafood dish.
The aromatic vegetables green bell pepper, onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is like the use of the mirepoix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper, and dried black pepper.
Also, pairs with Beef, Vegetables, Lamb, Cottage Cheese and Potatoes.
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