Cajun cooking originated in an isolated pocket of Louisiana between the years 1755-1760. The French-Acadians, known today as "Cajuns", were exiled from what is now Nova Scotia, for religious and political reasons. In the centuries since their settlement, Cajun cooking has developed into somewhat of a unique art form, built upon their customs, camaraderie, and their love of being "down on the bayou".
Cajun Country is compiled of 22 Parishes located in South Louisiana referred to as "Acadiana": Acadia, Ascension, Assumption, Avoyelles, Calcasieu, Cameron, Evangeline, Iberia, Iberville, Jefferson Davis, Lafayette, Lafourche, Point Coupee, St. Charles, St. James, St. John the Baptist, St. Landry, St. Martin, St. Mary, Terrebonne, Vermilion, and West Baton Rouge.
We are proud of our Cajun heritage and are pleased to share our way of cooking with others around the country.
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