Matches in DBpedia 2014 for { ?s ?p Cajun cuisine (French: Cuisine Cadienne [kɥizin kadjɛn]) is the style of cooking named for the French-speaking Acadian or "Cajun" immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Ground cayenne and fresh black pepper are used often.The aromatic vegetables bell pepper (poivron), onion and celery are called by some chefs the holy trinity of Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mire poix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Cajun version may also include parsley, bay leaf, green onions and dried cayenne pepper.. }
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- Cajun_cuisine abstract "Cajun cuisine (French: Cuisine Cadienne [kɥizin kadjɛn]) is the style of cooking named for the French-speaking Acadian or "Cajun" immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Ground cayenne and fresh black pepper are used often.The aromatic vegetables bell pepper (poivron), onion and celery are called by some chefs the holy trinity of Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mire poix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Cajun version may also include parsley, bay leaf, green onions and dried cayenne pepper.".