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Cajun Seasoning – Salt Free

$8.99

Cajun and Creole are Not the Same

Creole cuisine evolved from the area’s more affluent 18th century aristocrat’s desire to develop their own majestic cuisine similar to that found in Europe at the time. Most of these were 1st generation French immigrants and of those many were often 2nd sons who stood no chance in inheriting land and wealth from their families back home so they set out to America to stake their claim to wealth and fortune. Many of their original recipes used during this time were from familiar classic French or Spanish cooking techniques that were then fused with local foods to create their own signature cuisine — Creole cooking.

Cajuns on the other hand, are the descendants of approximately 3,000 French refugees who migrated to the area from Acadia, Canada between 1764 and 1785. They lived outside the city, worked the land and formed a kindred spirit with the German and Spanish immigrants and Native Americans in the area.

As a rule of thumb, Cajun dishes are one-pot creations like gumbos, dirty rice, jambalaya, fried catfish and a spicy smoked sausage called Andouille (pronounced as “ahn-do-wee”). Cajun cooking features simple ingredients and pork fat is a base in many dishes.

Ingredients: paprika, garlic, onion, black pepper, thyme, white pepper, oregano, cayenne and sage.

Volume Conversion

Approximate Bottle Volume for Balsamic, Olive Oil and Vinegar

30ml -> 1/8 Cup
60ml -> 1/4 Cup
100ml -> 3/8 Cup
250ml -> 1 Cup
375ml -> 1 1/2 Cups
500ml -> 2 Cups (Actual yield is slightly higher)
750ml -> 3 Cups (Actual yield is slightly higher)

Volume Conversion

Approximate Bottle Volume for Balsamic, Olive Oil and Vinegar

30ml -> 1/8 Cup
60ml -> 1/4 Cup
100ml -> 3/8 Cup
250ml -> 1 Cup
375ml -> 1 1/2 Cups
500ml -> 2 Cups (Actual yield is slightly higher)
750ml -> 3 Cups (Actual yield is slightly higher)

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