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Cajun cuisine is often referred to as a "rustic" cuisine, [1] meaning that it is based on locally available ingredients and that preparation is simple. Cajuns historically cooked their dishes, gumbo for example, in one pot. [2] Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes.
Black Louisiana Frenchmen have historically self-identified as Cajun, using the term in regards to the ethnicity of Acadiana and the language they speak: Amédé Ardoin for example spoke only Cajun French and at his height was known as the first Black Cajun recording artist; [37] Clifton Chenier the King of Zydeco, routinely self-identified as ...
Cajun English is traditionally non-rhotic and today variably non-rhotic. A comparison of rhoticity rules between Cajun English, New Orleans English, and Southern American English showed that all three dialects follow different rhoticity rules, and the origin of non-rhoticity in Cajun English, whether it originated from French, English, or an independent process, is uncertain.
Jambalaya (/ ˌ dʒ æ m b ə ˈ l aɪ ə / JAM-bə-LY-ə, / ˌ dʒ ʌ m-/ JUM-) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, [1] and vegetables mixed with rice and spices.
The importance of fried chicken to southern cuisine is apparent through the multiple traditions and different adaptations of fried chicken, such as KFC; Nashville's Prince's Hot Chicken Shack; or the Cajun-inspired Bojangles' Famous Chicken 'n Biscuits and Popeyes Chicken. [120] [121] [122] [123]
Red beans and rice—kidney beans cooked with Cajun spices, ham, and vegetables such as bell peppers, onions, and celery, served together with white rice [23] [40] Rice and gravy—small pieces of beef, or sometimes chicken or pork, simmered for a long time with onions, peppers, and other seasonings, and served over white rice [41]
Dirty rice is frequently referred to as Cajun Rice in Louisiana and other parts of the South due to the dish's history with the Acadian immigrants of Louisiana. [10] Cajun rice typically incorporates Andouille sausage, bell pepper, celery, and onions along with a blend of traditional Cajun spices .
Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.