History of Cajun Food

Acadian refugees, who largely came from what is now modern-day New Brunswick and Nova Scotia adapted their French rustic cuisine to local ingredients such as rice, crawfish, sugar cane, and sassafrass. Cajun cuisine relies heavily on game meats, frequently smoked, supplemented with rice or corn. French, Native American, Caribbean, Spanish, Italian, Portuguese, African, and South Asian Indian culinary influences can be detected in Cajun food.