Tips for Eating Cajun Food provided by the American Heart Association
Cajun cuisine is a spicy fare. It originated in southern France but took hold in south Louisiana. Many cajun dishes contain high-fat ingredients, but almost all of them can be made with less fat.
Tips: Avoid fried seafood and hush puppies. Blackened entrees are usually dipped in butter or oil, covered with spices and pan fried; ask the cook to use only a small amount of oil. Ask for all sauces and gravies on the side.
| Instead of |
Try |
| Fried crawfish or shrimp |
Boiled crawfish or shrimp |
| Gumbo, etouffe and sauces made with roux |
Creole and jambalaya |
| Fried seafood |
Boiled or grilled seafood |
| Fried shrimp or oyster Po' Boy sandwiches |
Turkey or roast beef Po' Boy sandwiches |
| Dirty rice (contains chicken gizzards, livers, butter, etc) |
White rice |
| Red beans and rice with sausage |
Red beans and rice without sausage |
|
