For folks who don’t know what Cajun food is, it's basically the cuisine of the Cajun people. These people originated in the south of France, emigrated to Nova Scotia and founded a colony called Acadia. The British kicked them out in the 18th century, and a lot of them fled to Louisiana.
As refugees, the early iterations of Cajun cuisine was practical, and consisted largely of dishes that could be cooked in one pot and anything that proved to be edible, including alligator. Blended with herbs and spices found in the Louisiana bayous, even the weirdest animal protein was transformed into a fantastically delicious and memorable meal.
New World Flavors
Besides alligator, the transplanted Acadians learned to catch local fish such as catfish, perch and bass and to hunt for possum, wild turkey, raccoon, deer and squirrel. The Native Americans taught them how to grow such New World staples as corn, potatoes, beans and rice while African Americans introduced them to okra and sugarcane. Gumbo, of course, is impossible without okra. Read more from this article: http://bit.ly/2vzLnb6
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