| Louisiana Cajun cuisine originated with a group of | | | | The common ingredients of this cuisine are easily |
| French residents of Nova Scotia, who were expelled | | | | available and native to the Southern Louisiana |
| by the British in 1755. They eventually, after years of | | | | swamplands. Seafood is very common, such as |
| a nomadic existence, settled in the Southern | | | | crawfish, shrimp, oysters, red fish, speckled trout, |
| Louisiana swamplands. There they adapted their | | | | and crabs. Rice is a staple ingredient. Other |
| native cooking methods to use ingredients that were | | | | ingredients frequently used are pork, homemade |
| available in their new land. This cuisine is the food of | | | | sausages, beans, black-eyed peas, tomatoes, yams, |
| hardworking country people, used to difficult | | | | okra, figs, pecans and oranges. Game is also used, |
| conditions. It is practical, strong country food, taking | | | | such as wild turkey, duck, turtles and frog. |
| advantage of easily available local ingredients, often | | | | There are relatively few spices used in Cajun cuisine. |
| an entire meal prepared all in one pot. This style of | | | | The unique flavor comes primarily from the long |
| cooking became the hallmark of these people, called | | | | simmering of the dishes prepared. One spice that is |
| Acadians, which was later shortened to Cajuns. | | | | used liberally in this cuisine is Cayenne pepper. It is a |
| Authentic Cajun recipes can be hard to come by, as | | | | fiery, finely ground spice made from the Cayenne |
| they were traditionally passed down verbally from | | | | Chile. It is usually used along with white and black |
| one generation to the next. They also tend to | | | | pepper. Another seasoning common to Cajun cooking |
| change a little with each generation, each adding their | | | | is file powder, also called gumbo powder. This is |
| own flair. There are hundreds of recipes for most | | | | made from sassafras leaves that are dried and |
| common dishes, as the independent nature is of the | | | | ground. Creole mustard is also used in many dishes. |
| Cajun people is reflected in their cuisine, each kitchen | | | | This is a coarse and spicy local mustard. Tabasco and |
| adding their own special touches. | | | | other hot pepper sauces are standard condiments on |
| Some of the specialties of Cajun cuisine include | | | | the Cajun table |
| gumbos, stews, etouffees, and rice dishes, such as | | | | Cajun cuisine is unique to Southern Louisiana, making |
| jambalayas. Cajun dishes often begin with a roux, | | | | the best of the native resources, but still retaining |
| which is butter or oil cooked with flour. Roux is used | | | | the French influence brought to it by the migrants |
| to thicken, and for flavor. There are three types of | | | | many years ago. It is varied and flexible. Whether |
| roux, depending upon how long it is cooked. There is | | | | you are craving a touch of the exotic, or a little |
| light or blond, medium, and dark roux. The light and | | | | down- home comfort food, this cuisine has managed |
| medium types are primarily used for thickening | | | | to include both, often in one big pot. There is |
| gumbos, etouffees, and sauces, while the dark roux | | | | something for everyone to enjoy when |
| is used for flavor. | | | | experimenting with this wonderful style of cooking. |