Louisiana may be just one small area of the United States, but it has a cuisine entirely of its own. The cooking in Louisiana, often referred to as Cajun or Creole, relies heavily on fresh seafood, Southern vegetables like okra and black-eyed peas, rice and a variety of seasonings. What sets Louisiana cooking apart from other cuisines is the abundance of hearty, one-pot dishes.
Trinity
The foundation of many Louisiana dishes is a flavor combination known as the trinity. The trinity typically consists of diced peppers, celery and onion, although some chefs add tomatoes or garlic. The mixture is heated in oil so the vegetables can become as flavorful as possible. Knowing prepare the trinity is essential in learning Louisiana cooking because it forms the base of most soups, stews and sauces. Chop a green bell pepper, onion and celery stalk into small pieces, then add to a pan with 2 tbsp. oil. Add cayenne pepper for more heat. Cook over medium heat until the vegetables become clear and soft. The longer you cook the trinity, the more flavorful it will become, so heat it for about 30 minutes to an hour if you can. Add the trinity to broth, shrimp, cooked rice or other vegetables.
Crawfish
Crawfish is one of the main ingredients in Louisiana cooking and is similar to lobster. It is typically boiled, then served whole from a bucket or large platter at the table. Purchase live crawfish from a seafood market. Boil a large pot of water, then add the live crawfish directly into the pot. Heat until they float to the top of the water--about five minutes. Serve whole on a platter. To peel and eat a crawfish, grab the tail and twist it until it comes apart from the body. Stick your finger inside the body to pull out the meat. You can eat the meat by itself or add it to stews or rice.
Gumbo
One of the most classic one-pot Louisiana dishes is gumbo. Gumbo is basically a large seafood stew that often contains chicken or sausage and vegetables. It's versatile because it can be customized with a variety of seafood or vegetables. Combine the trinity of sautéed peppers, celery and onion, then add an assortment of seafood (such as peeled shrimp, crab or crawfish) and diced chicken or sausage. Heat until they're warmed through and no longer pink on the insides. Stir in your desired vegetables (tomatoes and okra are a common choice), then pour in seafood stock and simmer over "low" heat for about 45 minutes. Gumbo can be eaten alone or served over cooked rice.
Tags: Louisiana cooking, about minutes, apart from, celery onion, chicken sausage, cooked rice
