Cajun cuisine from down South is closely related to Acadian cuisine from Acadia and uses most of the same ingredients and techniques.
By Bryan Picard
“Cajun” became the term for “Acadian” after the deportation of the French people from New Brunswick and Nova Scotia down to Lousiana in 1755. For generations Acadians depended on their hunting skills to survive. When snow and ice covered the land during a Canadian winter, what they could find to eat was rather limited. However, there were (and there still are), a lot of hare (lièvre) and wild fowl, like partridge (perdrix), to feed one’s needs. These animals, though smaller than deer or moose, are more abundant and can be eaten the same day as the hunt. Acadians used meats mostly in stews (fricots as they called it).
Traditional Acadian dishes are straightfoward and are often prepared using a single pot. You can find out more in the cookbook A Taste of Acadie.
Originally Published: December 20, 2013