Cajuns are the descendants of French settlers who made their home in Louisiana in the 1700s - consequently, Cajun food combines the flavours and cooking methods of simple American soul food with traditional French cuisine. For example, the ‘holy trinity’ of Cajun food (onion, celery and bell pepper) is based upon the French ‘mirepoix’.
This holy trinity of flavours - here in the form of dried onion, celery, paprika and cayenne pepper - is key to the Cajun rub that seasons the prawns in this traditional Louisiana sandwich! We’re serving it ‘dressed’ with shredded lettuce, hot sauce, remoulade and pickles, with some incredibly moreish deep-fried cornmeal balls known as hush puppies.
CAJUN SEASONING: White pepper, black pepper, thyme, savory, paprika, basil, cayenne, parsley, salt, celery, onion, garlic REMOULADE BLEND: Chives, mustard, parsley, black pepper, paprika HOT SAUCE SPICES: Red bell pepper, cayenne pepper, garlic HUSH PUPPY SPICES: Green bell pepper, red bell pepper, oregano, garlic, black pepper PICKLE BLEND: Jalapeno flakes, yellow mustard, green bell pepper BEAN SPICES: White pepper, black pepper, thyme, savory, paprika, basil, cayenne, parsley, salt, celery, onion, garlic, smoked paprika
250g large raw shelled prawns, diced fish or diced chicken
2 rashers of bacon or spicy sausages (optional)
1 small onion
1 large iceberg lettuce
5 sticks of celery
1 egg (any size)
Oil for frying (sunflower or vegetable oil)
65ml vinegar (white wine or cider vinegar)
2 tbsp tomato puree
400g tin of pinto or kidney beans
275g polenta, coarse cornmeal or coarse semolina
140g self-raising flour
4 large soft white hot dog or sub rolls or 1 baguette cut into 4 to serve
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