THE HEALTH SNOB’S GUIDE TO CAJUN
Feb 03, 2020
3 minutes
WORDS: BOBBY PALMER
1 HEAD SOUTH
That the word “Cajun” conjures images of reformed chicken nuggets is unfair. Deep South cuisine is far from beige, and its calling card is its fresh, colourful dishes seasoned with its signature spices. Here, Gareth Rees of award-winning American restaurant The Fat Bear shows you how to create low’n’slow fare that proves indulgence and spot-on nutrition needn’t be mutually exclusive. Let the good times roll.
A CHICKEN
The complexity of Cajun spices means you get to keep things simple elsewhere. Not only is chicken a vehicle for
You’re reading a preview, subscribe to read more.
Start your free 30 days