In every culinary culture there are certain misconceptions and downright mistakes that if allowed to perpetuate will work to erode the authenticity and traditional foundation of the cuisine.  For instance, authentic Mexican cuisine is still in a tailspin since the introduction of the processed cheese-drenched, piled-high nacho nightmare of the 1970s.

Our precious Cajun culinary heritage – the most treasured of American cuisines – has been under siege since the blackened craze of the 1980s.  Just go to any American city and you’ll find a Cajunized dish chock-a-block full of cayenne or a watered-down, soupy mess of a so-called gumbo.

Stop the madness.

I am launching a grassroots consumer movement that will result in establishing a bona fide, certified and verified 100% official policies and procedures for what is, and what isn’t, real Cajun food.  I know.  I know.  This is sure to meet with some resistance and controversy is inevitable, but the dialog must begin.  The objective will be to develop guidelines and the tell-tale signs that our culinary heritage is under attack.  But, I need your input.  I will start the discussion, but I want to know what you think and whether you agree or disagree.  Here’s my top 10 things to look for, so please comment and add yours to the list.

#1 More flavor, less heat.

Real Cajun food is not overly spiced.  It lures you in with a depth of flavor and well-balanced spices that are unmistakable.  Heavy-handed cayenne is how chefs outside of Louisiana interpret Cajun.

Why do you think the bottle of hot sauce is on the table?

Hot Sauce on the table
Hot Sauce on the table for extra spice.

#2 No tomatoes in the gumbo.

That’s right.  You might find tomato in a citified New Orleans Creole gumbo, but not a true Cajun gumbo.  Deep dark roux and quality ingredients for sure, but no tomatoes.

Seafood gumbo
Seafood Gumbo with shrimp and crab, but no tomatoes.

#3 Andouille, tasso, and chaurice, but never bratwurst.

Cajuns have a sausage language that is unmistakable and unmistakably delicious.  Anything ending in “wurst” is the worst mistake you can make.

EditSausageRabideaux (1 of 1)
Cajun andouille and smoked pork sausage – the real deal.

#4 Crawfish, not crayfish.

This is the dead giveaway.  If you see crayfish on the menu, run as fast as you can.

Crawfish platter
Platter of CRAWFISH, not crayfish!

#5 It’s toe-tappin’, two-steppin’, foot-stompin’ food.

Like no other, Cajun food comes with a chank-a-chank soundtrack that makes the food taste even better.

Fred's Lounge
Cajun food is food you can dance to.

#6 No soup in my étouffée.

There is a trendy little recipe going around that adds mushroom soup to the classic crawfish étouffée.  This must be stopped at all costs.  Notify the authorities at once.

Crawfish étouffée
No soup in this étouffée, just fresh crawfish, vegetables and butter.

#7 No crawfish on ice.

A steaming, hot tray of just out-of-the-pot crawfish is divine, but I once ordered boiled crawfish in a fancy big city restaurant and a dozen whole crawfish came out on a platter of ice.  Blasphemous!

Hot boiled crawfish sign
One of hundreds of boiling joints across Acadiana.

#8 Boudin is not spelled Boudain.

C’mon, Texas.  If you love our food so much then learn how to spell it.

Boudin links
Boudin (not boudain) is the link to all things Cajun.

#9 White rice, not brown.

White rice is king! No self-respecting Cajun would ever be caught with a scoop of brown rice in their gumbo.  Not never and not no way.

Supreme Rice
Supreme Rice – white rice grown in Acadiana.

#10 Red beans on Monday, Catfish on Friday and Ice-Cold Beer any day of the week.

Cajuns love tradition and the Holy order of things in the universe.

Fish Fry Fidays
Fridays are for fish.

So, this is just the start.  I’ve got dozens more and I want to hear from you.  Do you agree?  Disagree?  And more importantly, help me add to the list with your authentic Cajun suggestions.  Let the discussion begin.