Somehow it seems recipes are being labled "cajun something" and have nothing to do with cajun food. Cajun recipes have several common ingredients which seem to be missing in most recipes labled "cajun." Foremost is a combination of chopped green pepper(not red,yellow or orange), shallots (i.e. green onions, not the small onion type), parsely, garlic and celery. The only hot pepper used is the cayenne, never ever siracha, jalepeno, etc. Spices can be oregano, thyme, sage, paprika depending on the dish. Tomatoes are often used. Many dishes are mixed with or served over long grain rice which is grown in the area. Louisiana hot sauce is added to give a zing, not to overwhelm and because many of the meats used are game it hides the strong taste. To be noted is that cajun food is simple "peasant" type because the Cajuns are trappers, hunters and fishermen who live in the marshy areas and eat "anything that flies, walks(usually deer, bear,chaza,etc. never beef), crawls or swims" - most of which are not kosher. Kosher substitutes for treif ingredients are polish sausage, fake shrip, chicken, veal.