Alright, let’s talk about this Cajun cookin’. You know, that fancy stuff they make down in Louisiana? Well, it ain’t so fancy when you get down to it. It’s just good food, made with good stuff. And one of the things they always use is this… this… celery stuff.
Now, I’ve heard folks talkin’ about “celery hearts” and “celery stalks.” Honestly, it all sounds like a bunch of hooey to me. Back in my day, celery was celery. You went to the store, you bought a bunch, and you used it. Didn’t matter if it was the inside part or the outside part. It all tasted the same to me, like, well, celery.
But these fancy cooks, they like to make things complicated. They say the celery hearts are the tender, inside parts. The ones that are lighter in color and not so stringy. And the celery stalks are the tougher, outside parts. The ones with the deep grooves, you know?
So, which one do you use in Cajun cooking? That’s the real question, ain’t it? Well, from what I gather, it don’t matter all that much. Most folks just use the whole dang bunch. They chop it all up and throw it in the pot. Onions, bell peppers, and celery. That’s what they call the “holy trinity” down there. Sounds kinda religious, don’t it? But it ain’t nothin’ but vegetables, I tell ya.
But, if you’re one of them picky eaters, I guess you could use just the hearts. They say it makes the dish a little more… I don’t know… delicate, maybe? But me? I ain’t got time for that. I just chop it all up and get to cookin’. Life’s too short to be fussin’ over celery.
- Gumbo: Now, gumbo, that’s a real stick-to-your-ribs kind of meal. It’s got all sorts of stuff in it. Meat, seafood, vegetables, and of course, that celery. And they start it all with a roux, which is just flour and fat cooked together until it’s brown. Takes a while, but it’s worth it.
- Jambalaya: Jambalaya is kinda like gumbo’s cousin. It’s got rice in it, and it’s usually a little drier. But it’s got that same good flavor, thanks to the onions, bell peppers, and celery. And sometimes they put sausage in it, or chicken, or shrimp. Whatever they got on hand, I guess.
- Etouffee: Now, this one’s a bit different. It’s more like a stew, and it’s usually made with seafood. Shrimp or crawfish, mostly. But it’s still got that holy trinity of vegetables, and it’s cooked real slow until everything’s tender and flavorful. They call that “smothering”. Sounds kinda mean, but it tastes mighty good.
So, whether you use the hearts or the stalks, it don’t really matter. Just make sure you got plenty of celery, onions, and bell peppers. That’s the secret to good Cajun cooking. And don’t forget the roux! That’s important too.
And one more thing. Don’t be afraid to experiment. Cajun cooking ain’t an exact science. It’s about using what you got and making it taste good. So, if you don’t have celery hearts, just use the stalks. If you don’t have bell peppers, use something else. Just get in the kitchen and start cookin’! That’s what I always say. You don’t learn nothin’ by just sittin’ around.
Roasted celery? Well, I ain’t never tried that myself. Seems like a waste of good celery to me. But hey, to each their own, I always say. You wanna roast your celery, go right ahead. Just don’t come cryin’ to me if it don’t taste good.
And don’t go gettin’ all worked up about this “mirepoix” thing neither. Sounds fancy, but it’s just the same dang vegetables, only they use carrots instead of bell peppers. Carrots! Can you believe it? What kind of Cajun cooking uses carrots? That’s just plain silly if you ask me. Stick to the onions, bell peppers, and celery, and you’ll be just fine.
So there you have it. My two cents on celery in Cajun cooking. Now get outta here and let me get back to my business.
Tags: Cajun Cuisine, Celery Hearts, Celery Stalks, Holy Trinity, Gumbo, Jambalaya, Etouffee, Cooking Tips
