Cajun cuisine

Cajun cuisine originates from the French-speaking Acadian or "Cajun" immigrants in Louisiana, USA. 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, skillet cornbread, or some other grain dish, and the third containing whatever vegetable is plentiful or available.

External links

• RealCajunRecipes.com, a site created by three Cajuns born and raised in Acadiana. It is devoted to building the largest and most accurate collection of Cajun recipes handed down from one Cajun cook to another. It includes a photo album and a Cajun blog.
• The Creole and Cajun Recipe Page, written by a native New Orleanian, includes some Cajun recipes and a few pages explaining the difference between Cajun and Creole cuisine and between Cajun cuisine and what unscrupulous restauranteurs try pass off as Cajun.

Food festivals

Seasonal food festivals, centering around the ingredients and game that are part of South Louisiana cooking, are a huge part of South Louisiana culinary culture. Some of the more popular ones are:

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• Rayne Frog Festival - Rayne, Louisiana
• Breaux Bridge Crawfish Festival - Breaux Bridge, Louisiana
• Festival of the Bonfires - Lutcher, Louisiana
• Frog Festival - Rayne, Louisiana
• Jambalaya Festival - Gonzales, Louisiana
• Gueydan Duck Festival - Gueydan, Louisiana
• Lecompte Pie Festival - Lecompte, Louisiana
• Louisiana Shrimp & Petroleum Festival - Morgan City, Louisiana
• Louisiana Sugar Cane Festival - New Iberia, Louisiana
• Pontchatoula Strawberry Festival - Pontchatoula, Louisiana
• Cochon de Lait Festival - Mansura, Louisiana