When Camryn Clements’ husband, then an internist in training, faced a series of health problems, the couple decided to switch to a plant-based diet. Within a few weeks, his cholesterol levels normalized and his liver, which had been affected by non-alcoholic fatty liver disease, began to heal.
But when the couple moved back from Texas to Clements’ hometown of Lake Charles, they found it difficult to stick to their new healthy diet and lifestyle.
After returning to her hometown of Lake Charles, Louisiana and noticing the lack of healthy plant-based food options, Camryn Clements founded a meal prep service that offers plant-based versions of Cajun dishes.
“Our options were incredibly limited,” Clements said. “I can’t find vegetables here,” she thought as she looked at the menu at a local restaurant.
The Clements family moved back to southwestern Louisiana after the state suffered a series of disasters that led to numerous closures. Since then, the local food and beverage scene has rebounded significantly, giving the community more options to choose from.
But the dilemma they faced still remains. Today’s variations on traditional Cajun dishes are high in fat and fried foods and low in vegetables and nutrients.
Is it possible to eat healthy Cajun food?
Daphne Olivier, a nutritionist with offices in Lafayette and Baton Rouge who helps clients develop eating habits that support their health, said the Cajun diet can be healthy.
“Ultimately, we want everyone to wake up every day and feel like they’re ready to get through the day,” she said.
Olivier added that eating a balanced diet, getting enough sleep and staying active are important to achieving your goals.
“We still have room to enjoy our culture, but we also need to balance it with other aspects of our lifestyle,” says Olivier.
Many traditional Cajun dishes originated during a time when most people worked many hours of hard labor each day. Therefore, saturated fats and carbohydrates make up the bulk of the dish.
Dietitian Daphne Olivier stands in her office in Lafayette, Louisiana, on November 4, 2024.
“Most of us spend most of our days sitting, and we don’t have the flexibility to consume that level of fat on a regular basis,” says Olivier.
However, exercise can help balance out the high calorie intake associated with eating traditional Cajun food.
revive traditional recipes
When families managed their own gardens, meats and starches were often combined with greens and homegrown vegetables such as okra. Making sure to incorporate these ingredients into your home-cooked Cajun meals will reintroduce essential vitamins and nutrients into your diet, Olivier notes.
Organ meats have also fallen out of favor in modern kitchens, but they play an important role in traditional Cajun cooking, adding to their nutritional value.
“Traditionally, when something was hunted and killed, all of (the animal) was used,” Olivier said.
If the idea of eating gizzards or liver on their own seems daunting, Olivier suggests mixing the ground meat with liver and other organ meats to make meatballs, burger patties, or meatloaf.
“This is a more modern way to incorporate nutritious foods,” she says, adding that by mixing just 4 ounces of liver with 1 pound of ground beef, you can get more flavor without being overpowering. He added that he can eat healthy food.
“We’re taking small, baby steps toward improving our overall lifestyle,” Olivier says of his work with patients, and encourages those looking to eat a healthier Cajun diet to do the same. appealed to the government to do so.
Limiting alcohol intake can also help.
“Much of our social culture revolves around alcohol consumption, which can take a toll on our health,” said Olivier.
Ice chests filled with beer or alcohol will likely continue to be a staple at tailgates and crawfish stews, but there are now plenty of non-alcoholic alternatives for those looking to cut back on their drinking.
In the end, it all comes down to awareness and moderation.
“In a culture that takes such pride in its food, it feels like there’s no other way. Sometimes you have to open people’s eyes to realize that there is another way. I We don’t have to eat rice and we drink gravy every night.”
Capturing the Cajun roots
Being open to doing things differently is how Clements solved her family’s dilemma in Lake Charles. After researching plant-based Cajun recipes online, she wasn’t happy with her options. None of the recipes captured the traditional flavor profile of her Louisiana upbringing.
So she began analyzing traditional recipes to identify the key elements of Cajun cooking and using them in plant-based dishes. Using the “holy trinity” of onions, bell peppers, and celery, a dark roux, plenty of spices and fresh herbs, Clements was able to recreate the classic Cajun flavor profile.
Through his meal preparation service, The Plant-Based Cajun, Olivier offers his own interpretations of traditional dishes alongside other plant-based options.
Vegetarian River Camp Court Bouillon is one of the Cajun dishes currently on the menu at Camryn Clements’ meal prep service, Plant-Based Cajun.
Smoked paprika, fresh pepper, and liquid smoke can add some of the flavor profile traditionally provided by smoked sausages and grilled meats.
Rather than trying to recreate the flavors of meat-containing dishes, Clements said he looks to the roots of Cajun cooking to capture its unique charm.
“What are the flavors of our Cajun culture?” “What are the ingredients that my grandparents used?” she said.
