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