A Discussion on Cajun Cooking, by Joseph Frey, III, PhD

Former French-Canadians known as the Acadians originated Cajun cooking. Leaving Canada because of British rule in the mid 1700s, they settled in Louisiana due to the hospitality of its natives. The area’s proximity to water and fertile land allowed them to harvest many animals and crops. African, English, and Spanish settlers also influenced the Acadians and the development of what we know today as Cajun cuisine.

The mark of Cajun cooking is spiciness as opposed to “hotness.” Most cooks utilize a variety of spices and seasonings in order to produce a remarkable culinary experience. Other staples in a Cajun diet include oysters, ham, bell peppers, celery, and rice.

About the Author:

Joseph Frey, III, PhD, is a licensed psychologist in private practice and the Chief Executive Officer of Partners in Achievement. He teaches at area schools while assisting his clients. When not working, Dr. Frey enjoys cooking in a Cajun style, and he creates red beans and rice, crawfish and shrimp étouffée, redfish court bouillon, and other traditional dishes at home.