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Acadiana (/ ɑː r ˈ k eɪ d i ə n ə /; French and Louisiana French: L'Acadiane or Acadiane), also known as Cajun Country (Louisiana French: Pays Cadien), is the official name given to the French Louisiana region that has historically contained much of the state's Francophone population. [1]
English: The traditional 22 parishes in Southern Louisiana, USA, that belong to the Acadiana Region with the "Cajun Heartland USA" subregion in a darker shade. Based upon Image:Acadiana and Cajun Heartland USA Louisiana region map.png and Image:Louisiana regions map.svg.
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Map depicting Cajuns in the United States, according to the 2000 census. When the United States of America began assimilating and Americanizing the parishes of Acadiana between the 1950s and 1970s, they imposed segregation and reorganized the inhabitants of the Cajun Country to identify racially as either "white" Cajuns or "black" Creoles. [17]
For some of the best boudin in Lafayette (a superlative that often equates to fightin’ words among locals), Johnson's Boucaniere has been continuing a family tradition since 1937 and serves ...
Modern French Louisiana.. Greater New Orleans and the twenty-two parish cultural region known as Acadiana compose present-day 'French Louisiana'. [citation needed] Although the Louisiana French (Cajuns & Creoles) dominate south Louisiana's cultural landscape, the largest French-speaking group in the state is thought to be the United Houma Nation Native American tribe.
ShutterstockOf all the delicious foods to come out of Louisiana, jambalaya is near the top of the list. The savory rice dish is crafted from a combination of meats, such as pork, chicken, or ...
Much of Cajun cookery starts with a roux made of wheat flour cooked and slowly stirred with a fat such as oil, butter or lard, known especially as the base for étouffée, gumbo and sauce piquante. [10] Cajun cooks in south Louisiana historically have cooked meals in single pots, and still cook meats by braising. Almost all Cajun households had ...
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