Cajun Food Facts

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Like the Cajuns themselves, their cuisine derives from a diversity of ethnic influences, including Acadian, French, Spanish, German, Anglo-American, Afro-Caribbean, and American Indian. The word gumbo, for example, comes from the African word guingombo, meaning okra (because that vegetable was a traditional ingredient). Similarly, the Cajun dish couche-couche (fried cornmeal) comes from the African cous-cous. Cajuns adopted corn from American Indians; indeed, the Cajun French word for corn, maïs, derives from the Indian word for this vegetable. They also borrowed from Indians the use of ground sassafras leaves — the filé that seasons gumbo. From Spanish and Afro-Caribbean sources, Cajuns adopted peppers and sauces piquantes. Indeed, the Cajun French word for eggplant, brème, comes from the Spanish berengena, rather than the standard French aubergine — reflecting the local frontier influence on Cajun foodways. </b></div> <div> <B>Besides gumbo and sauce piquante, traditional Cajun dishes include (to name but a few) andouille (stuffed large intestines), boudin (seasoned pork and rice served in a thin sausage casing), chaudin (stuffed small intestines), chourice (stuffed stomach), and tasso (pork or beef jerky). </b></div> <bR> <div> <B>During the mid-twentieth century, Cajun food first became commercialized — a trend that peaked in the early to mid-1980s, when Cajun chef Paul Prudhomme’s non-traditional "blackened redfish" dish sparked a worldwide Cajun food craze. Unfortunately, much of what non-Cajun entrepreneurs passed off as "Cajun food" was anything but Cajun. These faux Cajun items included everything from Cajun pizza, to Cajun fajitas, to Cajun hamburgers — even Cajun squid. Today, a variety of traditional and non-traditional Cajun dishes are considered standard fare at many Acadiana restaurants. These include recipes for serving crawfish, shrimp, fish, oysters, beef, and fowl — even turtle, froglegs, and alligator. Crawfish étouffée has been a favorite for decades, but recently crawfish fettuccini has worked its way onto many south Louisiana menus (demonstrating that Cajun cooking remains dynamic). Other popular Cajun dishes commonly found at Acadiana restaurants (and in Cajun homes) are boiled crawfish, fried crawfish tails, chicken and sausage gumbo, seafood gumbo, boiled, fried, or stuffed shrimp, and boiled or stuffed crab, as well as jambalaya and "dirty rice." Celery, onions, and bell peppers are important vegetables used in preparing many of these present-day Cajun recipes. It should perhaps be noted that, contrary to popular belief, Cajuns do not generally consume raccoons, opossums, armadillos, nutria, and other such wildlife: this view is partly based on the stereotypical image of Cajuns as backwards swamp dwellers. In addition, Cajuns today do not eat their traditional cuisine on a day-to-day basis — rather, they tend to reserve ethnic dishes for special occasions; meanwhile, they prepare food not unlike that found elsewhere in the United States (albeit served on occasion with a local twist). </b></div> <bR> <div> <B>Finally, Cajuns generally do not prefer food that is unbearably "hot"; rather, they regard seasoning as a delicate art to be mastered, and typically use black and red pepper merely to enhance, not dominate, the flavor of their recipes. Unfortunately, Cajun food continues to be associated with the hackneyed phrase "spicy hot" — a misconception fueled by the media and purveyors of faux Cajun cuisine. </b></div> <bR> <div> <B>Sources: Ancelet et al., Cajun Country; Angers, Truth about the Cajuns; Brasseaux, Acadian to Cajun. </b></div> <bR> <div> <B>Crab-Boil, Raceland, La., 1938. Library of Congress.</b></div> </td> </tr></table></body>