Cajun Cookin'?

It's like no other style…
Named (and mispronounced) for the French-speaking Acadian immigrants who resettled in Louisiana after they had been deported from their Canadian homes by the British, Cajun cooking combines the French "peasant" cooking tradition with an exotically different "grocery list."

The traditional French-Acadian ingredients were augmented and supplanted by new crops of rice and sugarcane, as well as fresh oysters, shrimp, crawfish and catfish. In addition, a "gumbo" of other cultures, including English, Spanish and African contributed to the Cajun cooking style, which makes it as unique and authentically American as blues, jazz and zydeco.

Cajun cooking is spicy, but not always hot. It is more likely to be an intricately seasoned affair, that starts with a "trinity" of peppers, onions and celery. There may be rue at its heart and heaping portions of rice, sausage, chicken, shrimp, oysters, and other delights from Louisiana's abundant rivers and coastal waters.