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Cajun cuisine
Cajun cuisine ((フランス語:Cuisine cadienne), (:kɥizin kadjɛn)). This style of cooking is 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 dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.
The aromatic vegetables green bell pepper (poivron), onion, and celery are called the holy trinity by Cajun chefs, and with the addition of garlic holy trinity and the pope in Cajun and Creole cuisines. Roughly diced and combined in cooking, the method is similar to 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.
==History==
Around 1755, Acadians were forced out of their settlements by the British, and as a result, they migrated in 1755 in what was called le Grand Dérangement, eventually settling in Southern Louisiana.〔 Retrieved 2014-04.〕 Due to the extreme change in climate, Acadians were unable to cook their original dishes.〔 Retrieved 2014-04.〕 Soon, their former culinary traditions were lost and so, these new meals developed to become what is now considered classic Cajun cuisine traditions 〔 (not to be confused with the more modern concept associated with Prudhomme's style). Up through the 20th century, the meals weren't elaborate but instead, rather basic.〔 The public's false perception of "Cajun" cuisine was based on Prudhomme's style of Cajun cooking, which was spicy, flavorful, and not true to the classic form of the cuisine.〔 Cajun and Creole label have been mistaken to be the same but the origins of Creole cooking began in New Orleans and Cajun cooking came 40 years after the establishment of New Orleans down south on the bayou.
Today, most restaurants serve dishes that consist of Cajun styles, which Paul Prudhomme dubbed "Louisiana cooking".〔 Retrieved 2014-04.〕 In home-cooking, these individual styles are still kept separate.〔 However, there are fewer and fewer people cooking the classic Cajun dishes that would have been eaten by the original settlers.〔
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
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