Today’s Cajun Recipes - Ann Faul

Jan. 3, 2012 - PRLog -- You don’t need to live in New Orleans to experience some real down home Cajun cooking. Take it from Ann Faul who offers some great tasting Cajun recipes on her new blog-site. Before you begin your adventure into the world of Cajun food here’s a bit of history. Cajun food originates from the deep southern parts of Louisiana and Mississippi.  What makes Cajun stand out from all other foods is its rich, spicy flavor. Did you know that original Cajun food was invented by poor people? The farmers and refugees were left to feed seafood from the Gulf of Mexico to their families. What little seafood these farmers had needed to go along way, so they added rice or made it into a stew to make the meal stretch. Today rice is the most common food added to Cajun dishes. There are three main ingredients in all Cajun dishes. When searching for your favorite Cajun recipe look for onions, bell peppers, and celery. These three ingredients are sometimes known as the “Holy Trinity”. Other ingredients you’ll taste in your favorite Cajun dish are cayenne pepper and garlic. One thing’s for sure; Cajun’s love their spices and it is evident in their food which often has a real kick. So-are you ready for your first Cajun recipe? Why nor begin your sizzling adventure with this sassy shrimp jambalaya recipe from Ann Faul. The Cajuns love their Shrimp Jambalaya and now you can make your own homemade Seafood Jambalaya with this easy recipe by Ann Faul. Look for the “Holy Trinity” in this spicy recipe. To get this southern Cajun recipe log on to: http://www.todayscajunrecipes.com/shrimp-jambalaya/. This is the perfect dish to serve up for your holiday guests or anytime of the year.

There are other Jambalaya recipes to sizzle your tongue. If your families are lovers of Cajun food then this recipe by Ann Faul will be a sure winner and have them running back for more. Check out this chicken and sausage recipe by Ann Faul. Besides the three basics of celery, onion, and green peppers-this recipe has more of a kick with added cayenne pepper and some green chilies. If you are having a holiday parry this is the prefect dish to serve your guests. There will be no leftovers if you make this spicy Louisiana dish.

Ahhh-Cajun food, once considered the poor cousin to Creole; today spicier then ever and will give Creole food a run for its money. But the real symbol of Cajun cooking has to be the crawfish. Did you know that until 40 years ago the crawfish was used mainly as bait? Today many people enjoy eating this tasty seafood with one of their favorite dishes being old fashioned crawfish boil. If you want to find some great Cajun recipes you’ll have to visit Ann Faul’s blog-site at: http://www.todayscajunrecipes.com/. Why serve the same food this year at your Christmas party when you can serve some kicking Cajun food? Don’t forget to check out Ann Faul’s shopping page at: http://www.todayscajunrecipes.com/shop-now/.