WebAmerican ethnic group. Cajun, descendant of Roman Catholic French Canadians whom the British, in the 18th century, drove from the captured French colony of Acadia (now Nova Scotia and adjacent areas) and who settled in the fertile bayou lands of southern Louisiana.
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WebWhile Cajuns are usually described as the descendants of the Acadian exiles who went to Louisiana over the course of Le Grand Dérangement, Louisianians frequently use Cajun as a broad cultural term (particularly when referencing Acadiana) without necessitating descent from the deported Acadians.
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WebCajun food is robust, rustic food, found along the bayous of Louisiana, a combination of French and Southern cuisines. It was brought to Louisiana from the French who migrated to the state from Nova Scotia 250 years ago and used foods, right from the land.
Web1. : of, relating to, or characteristic of the Cajuns. 2. : of, relating to, or prepared in a style of cooking originating among the Cajuns and characterized by the use of hot seasonings …
WebLouisiana’s Cajun culture runs deep. The word Cajun popped up in the 19 th century to describe the Acadian people of Louisiana. The Acadians were descendants of the French Canadians who were settling in southern Louisiana and the Lafayette region of the state.
WebThe simple answer is that the term is synonymous with Acadiana, a 22-parish region settled in the mid-18th century by exiles from present-day Nova Scotia. About 3,000 Acadians arrived in South Louisiana from 1764 to around 1785, and now, more than 250 years later, their creolized name, Cajun (derived from the French Acadien ), can be found
WebCajun Chicken and Sausage Jambalaya. Recipe Courtesy of Emile Stieffel. Total Time: 1 hour 35 minutes. 77 Reviews.
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WebCajun cooking is legendary in the South, and for good reason. Spice up your dinner table with classic Cajun and Creole recipes like gumbo, étouffée, jambalaya, and more. We even have Cajun and Creole recipes straight from …
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WebCajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.