KAY-juhn Today’s Cajuns are the descendents of 16,000 French Canadians whom the British forced from their Nova Scotian homeland in 1785. The local Indians transmuted the word Acadians to Cagians and, eventually, to Cajuns. Many confuse Cajun cooking with CREOLE COOKING but though there are many points of similarity, there are also distinct differences. Cajun cooking, a combination of French and Southern cuisine’s, is robust, country-style cookery that uses a dark ROUX and plenty of animal (usually pork) fat. Creole cooking places its emphasis on butter and cream. Some maintain that Creole cooking uses more tomatoes and the Cajuns more spices. Both cuisine’s make generous use ofFILE POWDER and the culinary “holy trinity” of chopped green peppers, onions and celery. Two of the more traditional Cajun dishes include JAMBALAYA and COUSH-COUSH (a thick cornmeal breakfast dish). Cajun or Acadian food was what could probably be called country food. The dishes like GUMBO, JUMBALAYA, ETOUFEES, and BREAD PUDDING, were rustic and more or less, cooked in one pot. On the other hand, CREOLE food was that of the city, more sophisticated and French-inspired.
 

Think of it this way. Years ago, the Cajun housewife might look out her kitchen door and survey her garden, the marshland around her, or wait for the men to bring home fresh-caught fish or mallard or two. In no time at all, she might have a seafood gumbo simmering on the stove, a pot of white rice steaming, and a roaster filled with ducks, turnips, onions, and peppers shoved in the oven. It’s nothing if a few cousins or neighbors drop by unexpectedly, there’s always more than enough to go around.
 

On the other, Madame in New Orleans, is preparing for an elegant dinner at her Garden District home. Her shopping may have been done at the French Market, fine wines would have ordered, and the dining room table is set with her best crystal, china, and silver. The entree, desserts, and the dishes might include turtle soup, a fish drizzled with a fine sauce, and dessert will be accompanied by demi tasse cup of rich, dark coffee.
 

Its quite simple. The Acadians were farmers, trappers, and fishermen and when they were exiled from Nova Scotia Canada, it stands to reason that they shunned the city life and settled along the bayous and prairies of South Louisiana. They lived among the Indians and fur traders, and they exchanged food tips. Therefore, the more country style of cooking.
 

New Orleans, a port city, was colonized by the French who brought their cooking style, if not the ingredients, to the New World. After the French, came the Spanish, Italians, British, and Irish, who all contributed to the cuisine that evolved.
 

There are many Cajun seasoning blends on the market today, all with their own distinct characteristics. Most are boldly flavored and sassy and representative of CAJUN COOKING. In general, a Cajun seasoning blend might include garlic, onion, CHILES, black pepper, cayenne, paprika, salt, mustard and celery. However, you can count on the fact that each Cajun seasoning blend on the market will be a little different from another.

What am I eating?

Prep time: 30 minutes

Cook time 1 hour

Ingredients

3 cups flour

1 ½ cups white sugar

2 teaspoons baking soda

¼ teaspoon salt

2 eggs

1 (20 ounce) can crushed pineapple with juice

¾ cup white sugar

¾ cup evaporated milk

½ pound butter

1 cup chopped pecan

1 ½ cups flaked coconut

1.