Do you mean powdered sassafrass leaves - file powder? Greenish and with a sort of lemony taste.
Cajun Deep Fried Chicken is one of the best chickens I have cooked (just after my Portugues chicken), just add some italian dressing, garlic and onion powder, butter, curry and oil.
In Cajun French, "The cajun" is spelled as "Le cajun."
Cajun spices themselves do not inherently contain gluten, as they are typically made from a blend of herbs and spices like paprika, cayenne pepper, garlic powder, and onion powder. However, it's essential to check the packaging for any additives or cross-contamination, as some commercial blends may include gluten-containing ingredients or may be processed in facilities that handle gluten. If you require a gluten-free diet, look for specifically labeled gluten-free Cajun spice mixes.
There is no such thing as "Cajun" meat. But what people believe to be "cajun meat" is meat that is seasoned with, yep you guessed it, "cajun seasonings". But there is andouille and tasso, and these are "cajun" sausage-type things.
Ain p'tit brin (a little bit)
The cajun work for Godmother is Nanan.
the Louisiana
The Cajun state is Louisiana.
File powder is made from ground sassafras leaves and is commonly used as a thickening agent in Creole and Cajun cooking, particularly in dishes like gumbo. It is added towards the end of cooking to thicken and flavor the dish.
Cajun is pronounced as "kay-jun."
Cajun food can be hot at times. Cajun food is cooked with different spices to help enhance the flavor of the food.
The Cajun term for hello is "bonjour."