A Brief History Of Cajun Cuisine

Upon settling in the South, these French-Canadian farmers once again adapted their cuisine to the ingredients that were at hand in the Acadiana region. Their cuisine evolved to include crab, oysters, alligator, crawfish, shrimp, catfish, and redfish caught in the nearby Gulf of Mexico and waters of the bayou – rather than the lobster, salmon, and cod found in the North Atlantic. Potatoes were replaced with rice, which thrived in Louisiana’s hot, sticky climate, bell peppers took the place of carrots in the culinary basis for stews (the Holy Trinity), and new spices (black pepper, cayenne) were introduced. Influences from the Spanish, Native Americans, and African-Americans also played a key role in making Cajun cuisine what it is today.

So what does Cajun cuisine look like? Cajun dishes are still heavily rooted in seafood, preserving the Acadian lifestyle of using what the land provides. Spices are key to developing flavor, a roux is almost always used, and the Holy Trinity – onion, celery, and green bell pepper – is the basis for nearly every dish. Popular Cajun dishes include gumbo, a soup made with filé, okra, chicken, sausage, and sometimes shrimp, the rice-focused jambalaya, boudin (pork sausage) or boudin balls (fried pork sausage), and rice and gravy. Community-based food celebrations are also still popular within the Acadia population, including the famed crawfish boil, family boucherie, cochon de lait, and the rural Mardi Gras.