So Cajun food has no tomato. And darker roux. As an outsider, it doesn't seem like a vast difference but I think that I get it. Those could be huge differences to some people in LA.
Anyone know the history of the tomato free Cajun food? I thought tomatoes were widespread in the New World. Unless the original Acadians didn't have them in Acadia and didn't adopt them in their LA cuisine?
All my Cajun cooking knowledge comes from Justin Wilson but it seems that he wasn't even Acadian.
You’re a few posts away from being full enlightened.
LOL
