Cajun Flavor – It’s About More Than Food

There is nothing ordinary about Louisiana dishes and the robust flavors of Cajun Food History. The previous mixtures of Cajun and Creole foods have blended into the jazzy delights of today.

The heritage of Cajun food history started as far back as the 1700s. The Indian natives and the Arcadians, an exiled group from Canada, started the rich background of the bayous and rural Southern La.

All of the settled immigrants including Germans, French, English, Creoles, Africans, and Mexicans all played a part in developing this full-bodied Cajun cuisine.

Creole individuals had a a lot more aristocratic culture from England and all but shut out individuals that did not share their birthright. The settlers discovered a new home in the prairies and bayous and grew to become very well versed in the art of survival.

Cajun food history came together as a diverse way of living off the land. The more refined Creole peoples remained in the city and enjoyed a a lot more wealthy and elegant menu of a lot of choices. Cajun people have been poor and produced houses in rural regions and deep in the marsh and swamps of Louisiana.


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At first, Cajun food in no way was given a second thought and was rather ordinary. Poor immigrants basically had to “make do” with the cheapest foods and had no access to complimentary spices.

As a lot more settlers arrived in southern La, the immigrants melded together with every ethnicity lending their unique spirit and spices to their somewhat bland food and turned around their poorly defined menu into what grew to become Cajun Food with a “kick.”

A mixture of all elements in one pot grew to become the staple of wonderful Cajun food history. This flavorful type of food preparation branched out into the southern states with each developing a new take on old recipes.

Settlers continued to move along throughout the bayous taking a piece of Cajun food history with them. Red beans and rice in La grew to become peas and rice, or “hoppin john” in South Carolina although in Florida a diverse rendition of this dish grew to become recognized as black beans and rice.

A lot of years later, dishes derived from Cajun food history brought about new menus of “Southern Hospitality.” The same primary elements prepared in a variety of ways.

Conventional Cajun food and recipes have been passed down and we continue to take pleasure in these “one pot” dishes melded with the goodness of Cajun food history.

 

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Louisiana PELICAN license plate VMA 803 Cajun Bayou French Creole Culture Food

Louisiana PELICAN license plate VMA 803 Cajun Bayou French Creole Culture Food
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