Cajun Favorites for Mardi Gras Cooking

Aside from the temperatures, there is plenty that sizzles in the city of New Orleans. From the streets in the summer time to the music in the square almost any night of any given week to the food in dingy diners and white-table-cloth restaurants alike, this city is hot and everyone who spends any amount of time here knows it! Mardi Gras in New Orleans is an entity unto itself. It has taken a hit since Katrina but the people of this great city that have come back and are dedicated to its rebuilding efforts are much like the food and the flare that makes Mardi Gras such a memorable event in this of all cities.

If you haven't had the pleasure of some of the spicier New Orleans cuisine perhaps we should place a warning label on it, but this is something most visitors simply must find out for themselves. One thing is for certain if the first bite isn't hot enough we can certainly bring up the temperature with some aptly named Louisiana hot sauce to be sure!

Red Beans and Rice (Photo credit: Wikipedia)

Red beans and rice is a great Cajun favorite. While the beans and the rice aren't too terribly hot by themselves when you add a bit of the hot sauce and some andouille sausage to the mix you'll find the temperature inside might be rivaling the warmest of August days in the sunshine. Be sure to have plenty of water close at hand when you begin your dining experience because while you don't necessarily need it with the first bite, chances are good that you will need it by the last! When cooking red beans and rice, you'll want to brown the sausage a bit first, leaving the drippings in the pan, then add the beans and prepare to have them simmer all day once they've been brought to a boil (a crockpot makes this work nicely). You should season according to your preferences but be sure to add a little bit of salt unless you'll be adding ham in addition to the sausage. Serve the beans over rice, and it's best not to cook the rice and the beans together, though some people certainly use less rice than others.

Another thing you want to remember when enjoying Cajun food is that you want to save room for whatever comes next and you do not necessarily want to know what you're eating at all times. This adds to the enjoyment and mystery of Cajun food - and sometimes ignorance is bliss. In other words, no matter how good it is, never, ever ask what's in it!

If you're learning to cook Cajun food, of course, you won't have the option of deniability. You will learn the good, the bad, and the ugly about many favorites. But don't be afraid to try something new - even if it's out of your comfort zone. Your taste buds may be pleasantly surprised! Cooking Cajun food is part science, part art and helps you experience the Mardi Gras atmosphere even if you're not spending it in the Big Easy. Be sure to check back later this week for some amazing classic Cajun recipes for your Mardi Gras cooking next week! Good luck and "let the good times roll!"