| There is nothing ordinary about Louisiana dishes and | | | | Initially, Cajun food never inspired a second thought and |
| the robust flavors of Cajun Food History. The past | | | | was rather ordinary. Poor immigrants simply had to |
| mixtures of Cajun and Creole foods have blended into | | | | "make do" with the cheapest foods and had no |
| the jazzy delights of today. | | | | access to complimentary spices. |
| The heritage of Cajun food history began as far back | | | | As more settlers came to southern Louisiana, the |
| as the 1700s. The Indian natives and the Arcadians, an | | | | immigrants melded together with each ethnicity lending |
| exiled group from Canada, began the rich history of | | | | their unique spirit and spices to their somewhat bland |
| the bayous and rural Southern Louisiana. | | | | food and turned around their poorly defined menu into |
| All of the settled immigrants including Germans, French, | | | | what became Cajun Food with a "kick." |
| English, Creoles, Africans, and Mexicans all played a | | | | A mixture of all ingredients in one pot became the |
| part in developing this full-bodied Cajun cuisine. | | | | staple of great Cajun food history. This flavorful type |
| Creole people had a more aristocratic heritage from | | | | of cooking branched out into the southern states with |
| England and all but shut out those that did not share | | | | each creating a new take on old recipes. |
| their birthright. The settlers found a new home in the | | | | Settlers continued to move along throughout the south |
| prairies and bayous and became well versed in the art | | | | taking a piece of Cajun food history with them. Red |
| of survival. | | | | beans and rice in Louisiana became peas and rice, or |
| Cajun food history came together as a varied way of | | | | "hoppin john" in South Carolina while in Florida a |
| living off the land. The more refined Creole peoples | | | | different rendition of this dish became known as black |
| remained in the city and enjoyed a more rich and | | | | beans and rice. |
| elegant menu of many choices. Cajun people were | | | | Many years later, derived from Cajun food history |
| poor and made homes in rural areas and deep in the | | | | brought about new menus of "Southern Hospitality." |
| marsh and swamps of Louisiana. | | | | The same main ingredients prepared in various ways. |