Restaurant 
Pumpkin &
Café the Lake

About Cajun

Cajun is a part of the population of the American state of Louisiana, which originates from Acadia (Canada).
The area "Cajun Triangle" runs between New Orleans, Lake Charles and Alexandria.
The French colony, Acadia was in the present New Brunswick and Nova Scotia.
 In 1713 the area became English.
 After a period of friction, the French-speaking population was expelled by the British in 1755. They ended up in the marshes (bayous) of Louisiana, then French territory. The Americans, who bought the area of ​​Napoleon, called them "Acadians". Without the "A" and pronounced American, that name has gradually been turned into "Cajun", the present name of the population, the area, the music and the kitchen.

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In french known as Cuisine cadienne, [kɥizin kadʒæ̃n]).

A style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana.

It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes.
The aromatic vegetables green bell pepper (poivron), onion, and celery are called the holy trinity by Cajun chefs in Cajun and Louisiana Creole cuisines.