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Cajun Seafood

If you have ever been to New Orleans, you know that Cajun seafood is different from any other style of cooking out there.  The word Cajun actually denotes an ethnicity of French speaking people who were displaced from their homes in Eastern Canada during the French and Indian War. They sought to remain under a French government, and so migrated to the Louisiana area after the end of the war.

The Cajuns brought their culture with them, including religious beliefs, musical styles, and of course their cuisine. The cuisine the practiced was closely related to traditional French dishes that featured a mix of celery, onion and carrot. In Cajun seafood, and all Cajun dishes really, the carrot has been replaced by either okra or bell peppers, as they are more readily available in the Deep South than carrots are.

The creation of Cajun seafood itself was an adaptation, as Acadian cooking usually featured smoked meats, but it was easier to find crawfish, mussels, clams, and shrimp in the waters around Louisiana. The rice used is also an adaptation, since rice grows well in Louisiana. In fact, until the last decade, America produced more rice than China.