| Louisiana Cajun cuisine originated with a group of | | | | became the hallmark of these people, called |
| French residents of Nova Scotia, who were | | | | Acadians, which was later shortened to Cajuns. |
| expelled by the British in 1755. They eventually, | | | | Authentic Cajun recipes can be hard to come by, |
| after years of a nomadic existence, settled in the | | | | as they were traditionally passed down verbally |
| Southern Louisiana swamplands. There they | | | | from one generation to the next. They also tend |
| adapted their native cooking methods to use | | | | to change a little with each generation, each |
| ingredients that were available in their new land. | | | | adding their own flair. There are hundreds of |
| This cuisine is the food of hardworking country | | | | recipes for most common dishes, as the |
| people, used to difficult conditions. It is practical, | | | | independent nature is of the Cajun people is |
| strong country food, taking advantage of easily | | | | reflected in their cuisine, each kitchen adding their |
| available local ingredients, often an entire meal | | | | own special touches. |
| prepared all in one pot. This style of cooking | | | | |