The backyard crawfish boil is also another byproduct of Cajun culture. Think of meals with lots of smoked meats as well as meat-heavy, one-pot dishes like jambalaya or the rice-filled, spicy pork sausage known as boudin. It was brought to Louisiana from the French who migrated to the state from Nova Scotia 250 years ago and used foods, right from the land. Many elements of New Orleans’ history, art, food and more are due to Creole contributions.Ĭajun food is robust, rustic food, found along the bayous of Louisiana, a combination of French and Southern cuisines. However someone defines it, it is clear that the impact of Creole culture and heritage has made its mark on New Orleans through various avenues and means. Historians have defined Creole as meaning anything from an ethnic group consisting of individuals with European and African, Caribbean or Hispanic descent to individuals born in New Orleans with French or Spanish ancestry. More difficult to define than Cajun, the term Creole is highly debated and holds no official definition. Easily identified by their distinguished Cajun-French accents, today, Cajuns are known for their vibrant music (including Zydeco), lively dancing and delectable cuisine.
They were eventually exiled and relocated to lower Louisiana in the late 1700’s, where they would begin to be known as Cajuns. Acadians are French settlers who made their way to Canada. Most historians define Cajuns as an ethnic group of Acadian descent.
0 kommentar(er)
