True Cajun , True Cooking

Thanks to HBO's hit, that Southern vampire Gothic True Blood , Cajun cooking is sparking interest again. It's well worth it (and tastes better than the vamp's drink, also called True Blood). It's a melange of different spices and meats; cooking techniques and spices that make this cuisine delicious and unique. It borrows from the French , the Choctaws and has some African influence thrown in. It's one of the best style this country has to offer.

The Cajuns were exiled French Arcadian that moved down from Nova Scotia in 1755. The British expelled them because the Arcadians refused to pledge loyalty to the British crown. They settled in Louisiana which was now in Spain''s hands. From there they learned to live off the land and incorporate the ingredients into their recipes. They still make roux, a recipe passed down through the centuries. Theirs is a dark deep colored one made with bacon fat or olive oil,(there is an Italian influence in Louisiana to). Like their ancestors the Cajuns love a good sausage. The most famous is the andouille which has a spicy taste and course texture. It's not uncommon to find it mixed in with rice, another Cajun staple. Boudoin, or blood sausage is also in many dishes. It has savory ingredient like pork and onions along with garlic and cayenne.

Vegetables play an important part in this cuisine. Most dishes have what's known as the "holy trinity of Cajun cooking: celery , onions and bell peppers. These add to everything from jambalaya to gumbo. Okra is another popular vegetable , brought from Africa with the slave trade. Garlic is used heavily, a remnant of their French heritage. It's used in everything from stews to meat dishes to sides.

Yes, thanks to a hit series about bloodsuckers, Cajun food is hot again. However it's a spectacular cuisine that doesn't need any promoting. It's one of America's best home grown cooking style.