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Articles from Britannica Encyclopedias for elementary and high school students. The word Cajun is today applied to cultural elements that did not originate with, nor do they necessarily correspond to, the Cajun people. Cajun cuisine reflects the mixture of cultures in Louisiana. Cajun music likewise shows a blend of several influences, including French, Creole, and Celtic songs.

Cajun songs are usually sung in French. Creole styles and black popular music. This article was most recently revised and updated by Mic Anderson. On this Wikipedia the language links are at the top of the page across from the article title. Cornbread is a staple Cajun starch. Cajun cuisine is sometimes referred to as a ‘rustic cuisine’, meaning that it is based on locally available ingredients and that preparation is relatively simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, specially made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available.

Cajun chefs in Cajun and Louisiana Creole cuisines. The Acadians were a group of French colonists who lived in Acadia, what is today Eastern Canada. Due to the extreme change in climate, Acadians were unable to cook their original dishes. West African name for that very ingredient: “Gumbo,” in West Africa, means “Okra”. Up through the 20th century, the meals were not elaborate but instead, rather basic. The public’s false perception of “Cajun” cuisine was based on Prudhomme’s style of Cajun cooking, which was spicy, flavorful, and not true to the classic form of the cuisine.

Cajun and Creole cuisine have been mistaken to be the same, but the origins of Creole cooking began in New Orleans, and Cajun cooking came 40 years after the establishment of New Orleans. Today, most restaurants serve dishes that consist of Cajun styles, which Paul Prudhomme dubbed “Louisiana cooking”. Deep-frying of turkeys or oven-roasted turduckens entered southern Louisiana cuisine more recently. Also, blackening of fish or chicken and barbecuing of shrimp in the shell are excluded because they were not prepared in traditional Cajun cuisine.

The following is a partial list of ingredients used in Cajun cuisine and some of the staple ingredients of the Acadian food culture. Cajun foodways include many ways of preserving meat, some of which are waning due to the availability of refrigeration and mass-produced meat at the grocer. Also included in the seafood mix are some so-called trash fish that would not sell at market because of their high bone to meat ratio or required complicated cooking methods. These were brought home by fishermen to feed the family. Examples are garfish, black drum also called gaspergou or just “goo”, croaker, and bream.

Boudin—a fresh sausage made with green onions, pork, and rice. Pig’s blood is sometimes added to produce boudin rouge. Other versions can contain seafood, such as crawfish. The sausage itself does not include rice, separating it from boudin.