This is a blend predominantly well-known to come from Louisiana. It has the taste of deep South America. Cajun spice is traditionally used in making gumbo, Jambalaya, and blackened fish dishes, as well as for spicing up boiled prawns and crawfish, French fries, and sauces. The scent of Cajun spice is a complex blend of spicy, earthy, pungent, and grassy. Cajun cooking, a combination of French and Southern cuisines, is robust, country-style cookery that uses a dark roux and plenty of animals (usual pork) fat.
For best results, marinade meat or Soya Protein with Cajun Spice, Wine vinegar, brown sugar, and a little oil. Try this recipe as a quick and easy meal idea:
1. Cut the pork into large chunks. Season generously with the Cajun Spice Blend. Melt the butter in a large skillet over medium-high heat. Add the pork and brown on all sides. Remove from the skillet and transfer to a slow cooker.
2. Add the onion and garlic to the skillet and cook for a few minutes until tender. Stir in the water, scraping the bottom of the skillet to include all the browned pork bits, then pour the whole mixture into the slow cooker with the pork. Stir in the liquid smoke flavoring.
3. Cover and cook on high for 6 hours or until the meat is falling apart when pierced with a fork. Remove pieces of pork from the slow cooker and shred. Return to the slow cooker to keep warm while serving.
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