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• Cajun Food originates from Acadians who settled in Louisiana after being exiled from Canada. Cajuns learned to live off the land out of necessity, changing their French Recipes to suit the new land making a much more rustic version than its predecessor. True Cajun food is not overly spicy, but very flavorful. Feeding large families with very little money or food is how Cajun food came to be as we know it today.

  It is a rural cuisine made with simple ingredients such as bell pepper, onion, celery, rice, crawfish, shrimp catfish, chicken, fresh pork sausage and pork. Common dishes include jambalaya, boudin, gumbo, shrimp or crawfish etoufee and sauce piquante. Most dishes are roux based.

• Fast Facts

  1. Indigenous to Louisiana
  2. Rice is a staple ingredient
  3. Not the same as Creole Food
  4. Other meats include Alligator, Nutria, Turtle, and Frog Legs

• Pronunciation Key

  1. Andouille (ahn-do-ee)
  2. Courtbouillon (coo-bee-yon)
  3. Etoufee (ay-too-fay)
  4. Fricassee (free-ka-say)
  5. Maque Chou (mock-shoo)
  6. Sauce Piquante (saws-pee-kawnt)
  7. Boudin (boo-dan)

• Related Mahalo Pages

  Alligator | Cajuns | Chinese Food | Creole Food | How to Cook Rice | Louisiana | New Orleans | French Food | Ethiopian Food | French Wine | How to Make Salmon Croquettes | Rice | Gumbo | Jambalaya | Sausage | Shrimp |

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