Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
Gumbo, the state dish of Louisiana, prepared with seafood in a Cajun style.
Cornbread is a staple Cajun starch.
Cajun woman reaching for strings of garlic suspended from rafters. Near Crowley, Louisiana, 1938.
Boudin that has been smoked
The Cajuns, also known as Louisiana Acadians, are a Louisiana French ethnicity mainly found in the U.S. state of Louisiana and surrounding Gulf Coast states.
Cajun French is spoken in Louisiana.
Cajun dancers in traditional clothing
Acadian militia captain Joseph "Beausoleil" Broussard
The deportation of the Acadians.