Cajun Seasonings

Individual

• Bay leaf
• Oregano
• Bell peppers (green or red)
• Black pepper
• Cayenne pepper
• Celery
• Garlic
• Onion (bell pepper, onion, and celery used together are known as the "holy trinity" of Cajun cuisine.)
• Parsley, flat leaf
• Sassafras leaves (dried & ground into the spice known as filé for gumbo)
• Sugarcane, also cane syrup, brown sugar and molasses
• Thyme

Blended

• "Cajun spice" blends such as Tony Chachere's are sometimes used in Acadiana kitchens, but do not suit every cook's style because Cajun-style seasoning is often achieved from scratch, even by taste. Whole peppers are almost never used in authentic Cajun dishes — ground Cayenne, paprika, and pepper sauces predominate.
• Hot sauce
• Seafood boil mix
• Vinegar seasoned with small, pickled, hot green peppers is a common condiment with many Cajun meals.
• Persillade
• Marinades made with olive oil, brown sugar, and citrus juices
• Various barbecue rubs similar to those in other states

Cooking bases

• Dark roux: The Acadians inherited the roux from the French. However, unlike the French, it is made with oil or bacon fat and more lately olive oil, and not butter, and it is used as a thickening agent, especially in gumbo and étouffée. Preparation of a dark roux is probably the most involved or complicated procedure in Cajun cuisine, involving heating fat and flour very carefully, constantly stirring for about 15–45 minutes (depending on the color of the desired product), until the mixture has darkened in color and developed a nutty flavor. A burnt roux renders a dish unpalatable. The scent of a good roux is so strong that even after leaving one's house the smell of roux is still embedded in one's clothes until they are washed^{[citation needed]}. The scent is so strong and recognizable that others are able to tell if one is making a roux, and often infer that one is making a gumbo.
• Light roux: The secret to making a good gumbo is pairing the roux with the protein. A dark roux, with its strong (dense) nutty flavor will completely overpower a simple seafood gumbo, but is the perfect compliment to a gumbo using chicken, sausage, crawfish or alligator. A light roux, on the other hand, is better suited for strictly seafood dishes and unsuitable for meat gumbos for the reason that it does not support the heavier meat flavor as well. Pairing Roux with your protein follows the same orthodox philosophy as pairing your wine with your protein. Dark meat, dark wine, and dark roux. Light meat, light wine, and light roux. All this to create the fullness of flavor.
• Stocks: Acadian stocks are more heavily seasoned than Continental counterparts, and the shellfish stock sometimes made with shrimp and crawfish heads is unique to Cajun cuisine.
  • Fish stock and Court-bouillon
  • Shellfish stock
  • Chicken stock