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2. Filé powder - Wikipedia

   en.wikipedia.org/wiki/Filé_powder

   Filé powder is used in Louisiana Creole cuisine in the making of some types of gumbo, a thick Creole soup or stew often served over rice. [1] Several different varieties exist. In New Orleans, what is known as Creole gumbo generally varies from house to house though still retaining its Native American origins.

3. 18 Cozy Fall Dinner Recipes for Two - AOL

   www.aol.com/lifestyle/18-cozy-fall-dinner...

   Spaghetti squash is a low-carb alternative to pasta, but it doesn't skimp on flavor. ... you can add more Cajun seasoning or cayenne pepper to your chicken. Try serving this pasta with cornbread ...

4. We Ranked 25 of the Best Cheap Hot Sauces on the Market ... - AOL

   www.aol.com/ranked-25-best-cheap-hot-230000246.html

   Slap Ya Mama is a popular Cajun seasoning, so I was expecting this hot-sauce version to have Cajun flavors as well, but it's really just an aged pepper sauce like other Louisiana-style hot sauces ...

5. Cajun cuisine - Wikipedia

   en.wikipedia.org/wiki/Cajun_cuisine

   Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun – Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is often ...

6. Jambalaya - Wikipedia

   en.wikipedia.org/wiki/Jambalaya

   Jambalaya. Jambalaya (/ ˌdʒæmbəˈlaɪə / JAM-bə-LY-ə, / ˌdʒʌm -/ JUM-) is a savory rice dish of mixed origins that developed in the U.S. state of Louisiana apparently with African, Spanish, and French influences, consisting mainly of meat or seafood (or both), [1] and vegetables mixed with rice and spices.

7. Holy trinity (cooking) - Wikipedia

   en.wikipedia.org/wiki/Holy_trinity_(cooking)

   The " holy trinity " in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base. Variants use garlic, parsley, or shallots in ...