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Welcome to delicious Destinations, a GourmetStation blog. Through the charater of T.Alexander and occasional real-life guests, our aim is to share with you light-hearted fun ideas about food, gift giving, entertaining and culture. At the same time we would love you hear from you. Please share your experiences from home or abroad. |
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History of Cajun Cuisine  Posted: September 1, 2005 Cajun cuisine could be called fusion, a combination of Southern and French food. It's history is amazing. Immigrants of French peasant ancestry settled the Acadian region of the Bay of Fundy in Nova Scotia in the early 1600's. Tensions between the French settlers and the British forced the Acadians out of the region deep into Louisiana where they tried to reunite families. The name Acadian was transformed to Cajun by the English speaking inhabitants of Louisiana. A lukewarm Spanish government in New Orleans met the immigrants and were eager to relocate them into rural areas. A Cajun kitchen consisted of a cast iron kettle suspended over a hearth. Mainstay foods were corn, potatoes, okra and rice. Wild game and livestock supplemented their diets. Original Cajun dishes were bland but development of the roux gave texture and dimension to their dishes. And of course, rice was used to stretch meals to feed large families. Today's Cajun cuisine tends to be spicier and bolder than the original recipes with popular items such as andouille, boudin, jambalaya, gumbo, and etoufee. The use of the dark roux and the holy trinity of chopped green peppers, onions and celery form the complex, exciting and flavorful cuisine that we know as Cajun. Let the good times roll! Remember GourmetStation's collection of Cajun gourmet food gifts for your next gifting opportunity. 
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