Classic Acadian with a Cajun Twist

By Cynthia Psarakis

Published on February 15, 2007

The French immigrants who settled Louisiana—known as Acadians—devised a distinctive cuisine born largely out of necessity, using the bounty of the land. Shrimp, crawfish, rice, and abundant local vegetables like okra and corn became mainstays of the simple but flavorful, one-pot dishes that evolved into the staples of Acadian cooking.

The style of cooking popularly know as "Cajun"—blackened fish, dirty rice, bananas foster—isn't truly Acadian, but it's still tasty. This menu—a perfect choice for a Mardi Gras party—combines several Acadian classics with some newer Cajun creations thrown in just for fun.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.