Vail and Beaver Creek Cajun

Cajun Cuisine is a style of cooking named for the French-speaking "Cajun" immigrants deported by the British from Acadia in Canada to Louisiana. It is what could be called a rustic cuisine locally available ingredients dominate, and preparation is simple. An authentic Cajun meal is usually a three-pot affair, one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some other 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 Creole and Cajun 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.