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.

References

• Chef Paul Prudhomme's Louisiana Kitchen (ISBN 0688028470), from the main popularizer of Cajun flavors, this is the definitive "high" Cajun cookbook. Most of the recipes within are very traditional, with a world class chef's added touch.
• Chef John Folse's Plantation Celebrations (ISBN 0962515221), a well-regarded cookbook from one of the great Cajun chefs.
• Louisiana Real and Rustic (ISBN 0688127215) by Emeril Lagasse with Marcelle Bienvenu. Despite Emeril's association with the Cajun/Creole fusion movement, this collaboration with Times-Picayune food writer Bienvenu is a bona fide and authentic look at the food folkways of Louisiana, with much focus on rural Acadiana. Marcelle Bienvenue is a native of Abbeville, Louisiana, in Vermilion Parish.
• Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country (ISBN 0935619003) by W. Thomas Angers.