You seek to make your own Cajun plate for your loved ones. However, if you tend to count on a bunch of spurious online recipes, beware! Consider flushing the following misconceptions out of your mind right away.

1. Cajun food is compulsorily hot and spicy:

While the fact remains that Cajun food is a meld of various spices and herbs, it is not meant to be exceptionally hot and spicy. More often than not, Cayenne is mistaken for Cajun food. While the corporate cafes are agog at steamy Cajuns, it is far from the correct way of preparing a Cajun meal.
One of the defining aspects of Cajun food is its spectacular balance of contrary flavors. Besides, the degree of hotness counts on the eater’s preferences too.

2. Blackening is a traditional Cajun cooking method:

Nothing could be farther from the truth. What, by the by, is blackening?
Generally speaking, blackening refers to sousing food in extremely hot spices and then burning it in a skillet. In consequence, you may consider blackening as synonymous with overcooking.

However, Cajun cooking does by no means include blackening. The origin of blackening may be traced to the 1980s when the advent of blackened redfish took many a Cajun-style seafood restaurant in Paducah by storm. However, no experienced chef today would consider blackening as a traditional Cajun cooking style.

3. Cajun food originated in New Orleans:

While New Orleans played a role in popularizing Cajun food, the latter did not wholly originate here.
Cajun food is the consequence of a fine amalgamation of multiple cultures. It is critical to recognize that not all Cajun settlers are descendants of Acadians. A slew of Germans, Italians, British, Greek and Africans have lent their respective essence to the development of Cajun cuisine. Consider, for instance, the iconic Cajun sausage which cannot be enjoyed without tracing the peculiarly German tang inhering in it.