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Use 'time and thyme'.

Time--Cook it as slowly as possible, allowing the flavors to form a symphony
Thyme--And, don't forget fresh, minced thyme for a key, distinctive flavor

		Add every ingredient, even water, slowly and evenly, mixing it in thoroughly
		Only fresh ingredients will ever do, especially okra, and even spices
		Native ingredients, such as Creole tomatoes and peanut oil, will get you a step closer to a true
		heritage dish
		You're better off erring to the dark side with your roux, than making it too light and not flavorful enough
		Use extra water when cooking rice so that is as fluffy as can be when done
		Secret ingredients include a little brown sugar in dishes, and some file--even when the recipe
		doesn't call for it
		Adjust filé and bay leaves to taste, as these ingredients’ taste vary widely.
		Stir very often, cook slowly over low heat.

What's cooking?

Whatever it is, it's spicy and it's Cajun.

These recipes are influenced by the heritage of the land and the tradition of the people of Louisiana. They have
become family recipes and are intended to capture the flavors and rich diversity of our home state.

A brief timeline best illustrates the impact that the settlers of Louisiana had on the foods we love.

Prior to the 1700's- Native Americans, including the Choctaw, harvest foods from the land
1719- French explorers found New Orleans and lay-out the grid for the French Quarter
1721- German immigrants arrive and embrace the French language and ways
1728-1751- French nuns and settlers arrive
1762- New Orleans ceded to the King of Spain
1750's- French expelled from Acadia (Nova Scotia), settling in the bayous of south Louisiana
1790s- Dominicans and Haitians arrive following rebellions in the Caribbean
1800-1850 West Africans arrive as slaves, and heavily influence cooking

Today, it's more difficult to differentiate between creole and Cajun, but the cooking is an amalgam of many traditions
and recipes which people brought with them, and altered to the locally-available ingredients.

Enjoy these recipes, and laissez le bon temps rouler!