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Step 1
Understand the difference between Cajun and Creole styles of cooking. Cajuns cook primarily with one pot. The style is rustic and relies heavily on the availability of local ingredients. Spices are subtle, not red hot, and are meant to enhance the flavor of the fresh ingredients. Creole cuisine is more refined, with a complex preparation involving several distinct courses.
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Step 2
Use proper equipment. Cajun dishes are generally cooked in sturdy cast-iron pots or skillets that retain heat and will not burn. This is perfect for the slow=cooking jambalaya and gumbo. If it is not practical to purchase cast iron cookware, be sure to use best quality cookware that will distribute heat slowly and evenly.
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Step 3
Learn to prepare a roux. Many Cajun dishes begin with the preparation of this classic Cajun concoction of equal parts of flour and oil. The roux is slowly cooked and constantly stirred until it turns brown and has a nut-like aroma. The roux is used as a base and thickening agent for soups, gumbos, stews and gravies.
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Step 4
Stock up on basic ingredients for your pantry. Depending on where you live, you may need to mail order some of the necessary ingredients for fine Cajun cuisine. Some specialty ingredients include andouille sausage (a spicy dry smoked sausage), file (a thickening agent for gumbo made from sassafras leaves), cane syrup, hot sauce and fine-quality ground cayenne pepper.
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Step 5
Recognize that within Cajun cuisine, there are geographical differences in recipes. For example, a jambalaya recipe from southern Louisiana will include tomatoes, while one from northern Louisiana will not. Remember, there is no single authentic Cajun recipe for a dish. Rather, there are many wonderful variations on the same Cajun theme using flavorful and simple ingredients and spices.
