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Cajun cooking is not only about the heat but more about the vibrant flavors.
If you love heat on your plate then you have to try Cajun cooking for your next food adventure. Cajun cooking uses a substantial amount of heat but it’s not just about the peppers, it consists of many amazing spices to awaken the palate as well.  When most people hear the word Cajun they immediately think of New Orleans since this tasty art of cooking originated there, but if you are inclined to think of Cajun cooking from that area please don’t confine this great food to just Jambalaya or Red Beans and Rice because there is just so much more to experience.
When cooking Cajun food you need to keep in mind that good food take time to prepare. I personally think that cooking Cajun food is a great avenue for families that like to prepare one meal to last a couple of days or more. Also, if you happen to truly love Red Beans and Rice then you can continue to prepare it but go the extra mile by fixing a meat that is appropriate for the Cajun style.
The one thing I really love about Cajun food is it’s abundant use of seafood, since I love anything that came out of the water. As I have mentioned before, I am very pepper sensitive and my first experience with Cajun cooking definitely tested my limit. I tasted authentic Gumbo for the first time a few years ago when a friend, a Louisiana native, prepared it. It was so good but I just couldn’t get past the heat. My lips were about to burn off after three or four bites. Alas I has to give it to my husband because I literally couldn’t take the heat. 
I have never forgotten the flavors of that amazing meal because it was a taste that I had never experienced. I plan on making my own version of Gumbo without all the heat. The great part about cooking is that you can add and take away according to your taste, so long as you don’t alter the character of the food.
If you are sensitive to heat like myself, you shouldn’t let the heat stand in your way. Try to make little subtle changes to the heat level to one that you can tolerate and of course enjoy. In that way you will be able to experience foods you may have been afraid to try, like Indian or Mexican or even Asian. I hope I got your mouth watering for something new by way of some great Cajun cooking.
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Cajun Pan Fried Scallops
1 lb bay scallops
1/2 cup seasoned breadcrumbs
2 Tbsp oil
1 green bell pepper, seeded and chopped
2 scallion, chopped
1/2 lb mushroom, sliced
1/4 tsp garlic powder
1/2 tsp Cajun seasoning
1 lime, cut in wedges
Combine scallops and breadcrumbs in a sealable plastic bag. Shake to coat scallops. Heat oil in a heavy nonstick skillet over medium heat. Add scallops and remaining ingredients, except lime, and cook 5-7 minutes, gently stirring occasionally, until scallops are opaque. Serve with lime wedges.
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Cajun