Cajun....what's that? The short answer is it's a cuisine hailing from southern Louisiana, where the food is steeped in French, Spanish and West African influences. What does it really mean: Great tasting spices. We paired all those spices with the savory-ness of Vietnamese fish sauce and garlic and it immediately brings back memories of those backyard crawfish boils in April. A twirl of zoodles (zucchini) helps to cleanse your pallet so you can dig in for another mouthful.....mmm
PS: If you're afraid of splattering oil, pop everything in the oven with some oil and bake it for 18 minutes.
PPS: If you're brave, you can cook it for longer; the spices will form a dark crust which also happens to be our preferred way of cooking (blackened fish)....however, it does cause quite a bit of smoke so be warned.