A classic seafood dish from Cajun cuisine!
Cajun Prawns cuisine originated when the Acadians who were a group of French colonists were deported and ended up settling in Southern Louisiana. Due to the changes in climate and non availability of ingredients, their traditional cuisine underwent a major change. It eventually evolved based on the locally available ingredients and borrowing influences from French, Spanish and West African style of cooking.
A rustic and hearty cuisine, Cajun food heavily features the use of onion, celery and bell peppers. Other ingredients that are a staple in Cajun cooking are vegetables like okra, seafood especially prawns, crab, crawfish and sausages etc.
Cajun cuisine has become such a favourite among many because of the liberal use of spices which makes the food really flavourful. In fact it is so popular that it is common to find Cajun seasoning in the spice aisles of all supermarkets and food stores. Some of the commonly used spices are bay leaf, black pepper, cayenne pepper, cloves, chilli pepper and also herbs like basil, oregano, thyme, marjoram, sage, mint etc.
Rice and curry is a staple in Cajun cuisine but it’s not be confused with the Indian style rice and curry as the flavours are totally different. Different types of meat and seafood is used to make these saucy curries but shrimps or prawns are a hot favourite.
As already mentioned, Cajun food involves a lot of spices and herbs along with the magic trifecta of onion, celery and bell peppers. Now if you want to make Cajun style prawns from scratch, it involves having a well stocked spice pantry to start with. The next would be to make the Cajun seasoning and finally the sauce/gravy which can set you back by a couple of hours.
But if you can’t be bothered, there’s an easy way out…. Curry Flavours!
They’ve taken all the hard work out of your hands so that you can enjoy your favourite curry or dish with minimal or no effort at all. Carefully curated Spice-Blends custom made for specific dishes is just why you need to give this a try!
1. 1 kg prawns (deveined and deshelled)
2. 70ml cooking oil
3. 500ml water
5. 150gm celery (diced 10x10mm)
6. 300ml coconut milk
7. Salt to Season
8. 2 tbsp fresh coriander leaves; finely chopped
9. 1 tsp almond flakes, for garnish (optional)
1. Heat oil in a wok or heavy bottom cooking pan.
2. Add celery and prawns, panfry for a minute and then add water. Cook covered for 2-3 minutes.
3. Next add the spice mix, and stir well to combine.
4. Finally add the coconut milk and simmer on low heat till done. Taste and season with salt if necessary.
5. Serve warm garnished with coriander leaves and almond flakes.
- While deshelling, leave the tail shell on which adds more flavour and also great for presentation.
- A dollop of butter can be added in the final stages of cooking for extra flavour.
Nazaaray Estate 2019 Sauvignon Blanc – Aged in oak barrels, this Sauvignon Blanc is fragrant, supple with balanced acidity that makes it an excellent pairing with Cajun prawns.
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