Cajun food as we know it is deeply tied to Louisiana culture, with gumbo, red beans and rice, and catfish the most popular. The true origins of authentic Cajun food goes back further than the South, and the history of each dish is steeped in tradition.
For those that don’t live on the Louisiana Bayou, finding a true cajun restaurant can be difficult if not impossible. The Lost Cajun aims to stay true to the culture and flavors that have grown to be so loved and embraced, as each dish surely proves.
Birthplace of Cajun food
Cajun cooking styles originated in Louisiana from a group of people who had their roots in France but were immigrants to Canada (now Nova Scotia). They were exiled from Canada and eventually settled in the swamps and bayous of southern Louisiana.
This conglomeration of cultures melded West African, French, and Spanish cooking techniques into their original cuisine. The basis of cajun cuisine is ‘The Holy Trinity’ which consists of celery, onions, and bell peppers. They’re called this because they’re foundational to so many different dishes, such as gumbo, rice dressing, and boudin.
What makes Cajun food so special
Family and friends are the heart behind Cajun food. Cajun meals are historically intended to be enjoyed with friends and family because sharing with others is a way of life for Cajun people, which goes back to their early ancestors in the Louisiana region. Cooking involves large quantities of everything because it is intended to be shared.
Old ways are the best ways when it comes to cooking classic recipes. There is no way around the time and care needed to make gumbo, which is one of the main reasons cajun restaurants haven’t been successful. Fresh seafood is also a staple to many dishes because it was easy to access once settled in Louisiana. Pounds and pounds of rice and shrimp are common methods of measurement when preparing these dishes!
Tried and true Cajun flavors
Up until recently finding a classic gumbo restaurant wasn’t easy unless you were near the Louisiana Bayou. Thankfully The Lost Cajun has been born and we are now expanding across the country.
The Lost Cajun brings recipes from the heart of New Orleans and does not rush the cooking process for the sake of productivity. Our gumbo roux is made with oil and flour–like the original recipes dating back to the 1700’s–and then cooked down twice for the ideal flavor and consistency. It is then checked for viscosity to make sure it is not too thick and not too watery. If you don’t have the gumbo recipe down, you don’t have a Cajun restaurant.
From the overstuffed Po’ Boys to the hushpuppies, the gator bites and the jambalaya, we aim to make everyone feel full and cared for just like the original cajun chefs would have done. Not only are the flavors traditional, but the cooking methods are as well.
The origin story of how cajun food came to be is part of every item on our menu. When you search “restaurants near me” make sure you have a taste for the flavors of the bayou. The Lost Cajun won’t disappoint.
