Cooking Methods
- Barbecuing - similar to "slow and low" Southern barbecue traditions, but with Cajun seasoning.
- Baking - direct and indirect dry heat in a furnace or oven, faster than smoking but slower than grilling.
- Grilling - direct heat on a shallow surface, fastest of all variants; sub-variants include:
- Charbroiling - direct dry heat on a solid surface with wide raised ridges.
- Gridironing - direct dry heat on a solid or hollow surface with narrow raised ridges.
- Griddling - direct dry or moist heat along with the use of oils and butter on a flat surface.
- Braising - combining a direct dry heat charbroil-grill or gridiron-grill with a pot filled with broth for direct moist heat, faster than smoking but slower than regular grilling and baking; time starts fast, slows down, then speeds up again to finish.
- Boiling - as in boiling of crabs, crawfish, or shrimp, in seasoned liquid.
- Deep frying
- Étouffée - cooking a vegetable or meat in its own juices, similar to braising or what in New Orleans is called "smothering".
- Pan-broiling or pan-frying.
- Injecting - using a large syringe-type setup to place seasoning deep inside large cuts of meat. This technique is much newer than the others on this list, but very common in Cajun Country
- Stewing, also known as fricassée.
Deep-frying of turkeys or oven-roasted turduckens entered southern Louisiana cuisine more recently. Also, blackening of fish or chicken and barbecuing of shrimp in the shell are excluded because they were not prepared in traditional Cajun cuisine.
Read more about this topic: Cajun Cuisine
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