I’ve been away in Scotland for the last couple of weeks – my new baby granddaughter is thankfully born safe and well, and both she and her mummy are doing fine.
To have had two new precious grandchildren born in the space of only twelve weeks has been an amazing experience, and I’m so appreciative of the privilege of being invited to spend such a truly magical time together with both daughters and all five of my lovely grandchildren – I love them all so much ❤
One of my favourite Cajun dishes is Jambalaya – a satisfying spicy mix of rice and several different meats and veg – and personally I find the rich smoky flavour of this large potful cooked by my husband’s cousin on a wood fire in the back yard pretty damned hard to beat 🙂
Cajun Cooking Lesson Two: ‘Add the holy trinity…’
Once the roux is made, the next step in many Cajun-style stews is to add the holy trinity of onion, celery, and bell pepper – and also chopped garlic – yum!
Adding the cold, crisp veg to the sizzling pot stops the roux darkening any further, and after it has all been stirred about for a bit, releasing all that fragrant aroma, a flavoured stock (broth) is added along with seasoning, and at this point the stew base is ready for whatever particular ingredients come next, depending on what dish is being made.
When it comes to stock, I’ve always preferred to make my own – it’s what I learned from childhood onwards, boiling up a chicken carcass or a ham knuckle to make a delicious base for traditional Scottish soups, so I use that same basic stock for my Cajun stews, and they turn out perfectly well. But the weirdest-feeling thing to get used to for me was that Cajun cooking is almost back-to-front from the way I learned to cook in Scotland.
I learned through cooking at home long ago that meat is first browned off, then diced carrots and onions or whatever are added, and all are cooked together immersed in liquid stock before the finished stew is thickened and seasoned pretty much at the last minute, with a traditional mix of cornflour and Bisto to give the gravy that glossy rich brown colour. Stew is often served with boiled potatoes and peas and/ or other garden-grown veg.
Cajun stews, however, are thickened from the start, and vary from being sticky butterscotch to treacle coloured, depending on the darkness of the roux used, which in turn is dependent on the meat used – for example shrimp stew needs a light roux, whereas alligator (not that I’ve tried it!) can apparently take a very dark roux. The rich flavour and seasoning is always cooked in from the very beginning, too, and the resulting stews are usually served with boiled rice, and perhaps with sweetcorn or field peas or white beans.
Cajun seasoning tends to be a blend of many things – a locally-made blend we picked up in Pierre Part when we last visited contains sea salt, red pepper, granulated garlic, paprika, black pepper, and granulated onion – but the Brand names I see used most frequently are Tony Cachere’s Original Creole Seasoning (known simply as ‘Tony’s’), and Zatarain’s crab boil and fish fry.
Good luck for a short labour
Hope baby’s born soon!
A topical haiku for me this week, with my fifth grandchild due to be born at some time during the next few weeks 🙂
See Ronovan Writes Positively for more haiku prompted by this week’s word pairing
I’m originally from the Highlands of Scotland, my husband is from the swamps of Louisiana, and we live together in the world’s melting-pot that is London, so between us we have access to a veritable smorgasbord of cultural cuisine.
I love the alchemy that is cooking – love everything about it, sourcing ingredients, preparing them, putting them together in various ways and (hopefully) conjuring something delicious out of it all at the end of the process. So inevitably, the prospect of learning all about real Cajun cooking from my in-laws was just too good a chance for me to pass up.
Even the names of all those traditional Cajun dishes – Jambalaya, Shrimp Etouffee, Turtle Sauce Piquant, Red Beans and Rice, Gumbo – sounded truly exotic to a Scots lass brought up on a rather plain but wholesome diet of mince and tatties and the like. So I watched, and I did learn after a fashion, and thought it might be fun to share some of those learning experiences here…
Cajun Cooking Lesson One: ‘First, make a roux…’
All good Cajun recipes seem to start with this same basic instruction. Ok, I thought – that’s going to be some kind of paste made with grease and flour and cooked out – how hard can that be? I’ve spent a lifetime making a basic creamy white sauce with butter, flour, milk and seasoning, surely it can’t be that different? In a way I was right, but in another way I’ve found there’s a whole world of a difference between the two.
Making a pale and delicate white sauce requires a truly light and subtle touch and the shortest of cooking times; here less is more. The initial buttery-yellow paste needs to be stirred continuously and thinned out almost immediately, with the addition of more and more milk while it thickens smoothly as the flour cooks out and the sauce reaches the right consistency. All that is left is to season to taste, et voila, c’est magnifique, bon appetit!
In Cajun cooking, making a far more robust roux – from lightest to darkest – requires a paste of hot oil and flour being carefully cooked out while continually stirring for as long as it takes for it to reach a pale-to-dark caramel colour with a distinctive nutty burnished aroma. For me this takes a good ten minutes or so at least, and only at that point is any liquid added to stop the basic roux darkening any further, and allowing for the rest of the cooking process to be continued. The basic rule is, the darker the roux, the richer the flavour; here more is more.
After an initial period of trial and error, I finally succeeded in the art of making a light to medium roux – yippee! The tricky bit for me seems to be getting the initial temperature of the heat-source right – too low and the roux will not darken and thicken quickly enough, but keep the heat too high and it burns all too easily, carbonises instead of caramelises, smelling acrid and turning blackened and gritty in the blink of an eye. Burned roux – and it definitely lets you know it’s burned – is forever spoiled, and sadly there is nothing left to be done with it but start all over again.
On the topic of burned roux, unfortunately I have to report that however pleased I am to have passed muster with a light- to-medium roux, succeeding in making a dark roux is another matter entirely. My brother-in-law is an absolute roux-master, his dark rich gumbos a firm favourite in the family. The basic process here is exactly the same, but the time it takes to achieve the darkest treacle-toffee colour and deepest nutty aroma is so much longer. It requires a level of patience and skill that right now it seems is beyond me.
However hard I try, I just can’t seem to catch the beautifully darkening roux just at the point of turning, but before the point of burning – I either tend to play it safe and stop too soon, or subconsciously want it to work so much I jinx it, and before I know it, it’s spoiled, time and time again.
I realise it’s something I need to work out for myself eventually, experimenting variously with more or less fire, quicker or slower stirring, judging by sound or smell, until I finally find myself catching that turning-but-not-burning point with ease. But until that time comes, I guess I’ll just have to keep on trying – practice makes perfect. And try I will, because I refuse to be beaten by something as simple as a couple of spoonsful of grease and flour and a variable bit of heat… 🙂
PS My mother-in-law has since shown me how to make roux in the microwave – beautifully quick and so much easier – but I still want to be able to do it the old-fashioned way, just so I know I can!
It’s been quite a while since I joined in with Share Your World, so here goes:-
Would you rather take pictures or be in pictures?
Take pictures, definitely – but I’m trying to learn to be a bit more easy-going about being photographed, because I need to learn to accept myself as I am, whether I like it or not. I even posted a self-portrait last week, which I’m really pleased about – pleased that I posted it, I mean, not necessarily pleased with how I look in it.
Where do you like to vacation?
My family live in the North of Scotland, my husband’s in Louisiana’s Deep South, and we live together in London, so one way or another our holidays are mainly spent visiting family. But when we do occasionally get away for a few days here and there, we either like to take a city break in Brussels or Paris, because taking the Eurostar is so easy, or visit Brighton on the South Coast, because we love spending time by the sea.
If you had to describe your day as a traffic sign, what would it be?
Hmmm… I frequently feel like this particular set of traffic signs I pass every day on my way to work represent the story of my life – they tell me no entry straight ahead (even though that’s the way that makes most sense to me), because the rules say I have to go this way instead, following the rest of the crowd, fitting in with the recognised system, basically doing what I am told and not making a fuss… sigh!
List at least five favourite first names?
Actually I find this question surprisingly difficult, because you’d think I’d go straight away for the names of my children – although to be fair, because both parents (where applicable) tend to have a say in naming a child, the final choice of name for each baby is often a compromise in that it is a name you both like, but not necessarily a favourite of either. Anyway, personally I’ve always liked Rachel, Ruby, Rose, Elinor, and Erin for girls, and Noah, Marcus, Finn, Joshua and Ewan for boys.
What are you grateful for from last week, and what are you looking forward to in the week coming up?
I’m historically good at avoiding this same bonus question every week, because much of what I’m grateful for or looking forward to revolves around family-centred issues, which I tend to keep away from discussing on such a public blog.
But right now I’m very grateful for the continued progress of my youngest daughter’s third pregnancy, now nearing full-term but not without a few complications along the way, and so am looking forward hopefully to the safe delivery of my fifth beloved grandchild at some point in the not-too-distant future… 🙂
The London I live in can sometimes look like a well-heeled, prosperous city rich with colour, bright and shining, vibrant with promise. But at other times it appears to be undeniably grey and grimy, with a kind of sad shabbiness borne of generations of poverty and neglect.
I’m experimenting in trying to capture creatively that slightly darker, starker mood of some of the not-so-pretty everyday street scenes, as shown in these few images, all taken locally in Leytonstone, East London… 🙂
What grabbed my attention first with this Daihatsu Copen was its vibrant yellow paintwork, closely followed by its tiny size for a sports car – and luckily for me it seems to be a perfect contender for this week’s Sunday Stills Challenge 🙂
I grew up in a farming community in the Highlands of Scotland, then brought up my children in a rented council house in an old fishing village just along the coast from Inverness, but I now live with my husband in a tiny one bedroom first-floor flat in an old Victorian-built property in East London. Living in such a small, relatively confined space with no garden, I find I really miss just opening my door and sitting on my herb-scented doorstep with a cup of tea, enjoying the fresh air, feeling the breeze, neither being fully inside or outside.
I wonder sometimes what it must be like to live in an ordinary high-rise tower-block, with no possibility of a garden but perhaps with a tiny balcony space looking down over the rooftops, potentially bringing a little bit of the outside in – would that feel better or worse than where I live now? Would I feel trapped in a concrete prison, or would the soaring height instead bring a feeling of open-ness, especially if I could have a few carefully-chosen terracotta plant-pots filled with flowers and herbs to fill my senses?