DBpedia – Linked Data Fragments

Matches in DBpedia 2015-10 for { ?s ?p "Cajun cuisine (French: Cuisine cadienne) [kɥizin kadjɛn]. This style of cooking is named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.The aromatic vegetables green bell pepper (poivron), onion and celery are called the holy trinity by Cajun chefs, and with the addition of garlic holy trinity and the pope in Cajun and Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper and dried black pepper."@en }

• Cajun_cuisine abstract "Cajun cuisine (French: Cuisine cadienne) [kɥizin kadjɛn]. This style of cooking is named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes.The aromatic vegetables green bell pepper (poivron), onion and celery are called the holy trinity by Cajun chefs, and with the addition of garlic holy trinity and the pope in Cajun and Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mirepoix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper and dried black pepper.".