Cajun

The Cajuns are an ethnic group consisting essentially of the descendants of Acadians who came from Nova Scotia to Louisiana as a result of their refusal to swear allegiance to the British Crown. The word "Cajun" is an Anglophone corruption of the French pronunciation of the word acadien, after Acadia, the name of their ancestral region in Nova Scotia; the name "Cajun" was applied to them by English-speaking colonists when they settled in Louisiana.

Culture

Language

It is usually presumed that Cajun French is mainly derived from Acadian French as it was spoken in the French colony of Acadia (now located in the Maritime provinces of Canada), though the dialect also had influences from Quebec French, Haitian French and Haitian Creole, as well as European French. Although a dialect of the French language, differs in some areas of pronunciation, as well as in some areas of vocabulary, from Parisian or Metropolitan French. As of 2004, most of the older generations in Acadiana are bilingual, having grown up with French in the home and having learned English in school.

Related Topics:
Cajun French - Acadian French - Maritime provinces - Canada - Quebec French - Haitian Creole - French language - 2004

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In recent years the number of speakers of Cajun French has diminished considerably; however, efforts are being made to reintroduce the language among the youngest generations. CODOFIL (the Council for the Development of French in Louisiana) was established during the late 1960s and continues to teach a version of French somewhere between the older Cajun dialect and "Parisian" or "Metropolitan" French. Today, Cajun areas of Louisiana often form partnerships with Acadians in Canada who send French teachers to reteach the language in schools.

Related Topics:
Council for the Development of French in Louisiana - 1960s

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Some differences

• Some rare speakers still use the Acadian feature where the same pronoun is used for first person singular and plural; je parle in French is the same in Cajun, but nous parlons in French is je parlons (in Cajun). Most speakers however use on for 1st plural.
• is pronounced {{IPA|}} with tongue towards the back of the buccal cavity.
• , is pronounced {{IPA|}} in front of yod.
• pronounced {{IPA|}}, as in the word Acadian.
• Whereas Standard French has levelled out the old distinction between and in favor of , some Cajun speakers preserve the old in some words such as étoile 'star'. The number of words with this preservation is generally not as high as in Québecois French.

Over the years, Cajun French speakers have sometimes incorporated English vocabulary (such as truck) directly into the language instead of adopting the neologisms of the Académie française. This can be disconcerting to non-natives.

Related Topics:
Truck - Neologism - Académie française

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As French has declined as an everyday language among Cajuns, the spoken English of Cajuns retains Acadian French influences that mark a distinct dialect within Acadiana. Culinary words and terms of endearment such as "char" (dear) or "nonc" (uncle) are still heard among otherwise English speaking Cajuns.

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Religion

Cajuns are predominantly Roman Catholic. However, Protestant and Evangelical Christian denominations have made inroads among Cajuns. Religious observances such as Shrove Tuesday (Mardi Gras), Lent, and Holy Week are integral to many Cajun communities.

Related Topics:
Roman Catholic - Protestant - Evangelical - Christian - Shrove Tuesday - Mardi Gras - Lent - Holy Week

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Arts

Music, including Zydeco

Cajun music is originally rooted in the music of the French-speaking Catholics of Canada, but not all Cajun music today is sung in the Cajun French Language. In earlier years the fiddle was the predominant instrument, but gradually the accordion has come to share the limelight. (The introduction of the accordion can be traced back to German settlers, who are more typically identified with east and central Texas. Though they were concentrated in Texas, many settled as far east as New Orleans, that path taking them directly through Acadiana.) There are many cajun musician practice jams in Louisiana.

Related Topics:
Music - Catholic - Canada - Fiddle - Accordion

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Some folks aver that Cajun music is always dance music -- with or without words. With Cajun music's heavy syncopation, it would be easy to make that claim. However, so much of the culture is expressed in the lyrics that one cannot separate them from the music. Whatever one might say about it, Cajun music was created for a party: either a small get-together on the front porch or a foot-stomping crowd intent on having a good time. Cajun and Zydeco have influenced American popular music for many years, especially country music. Cajun sounds embellish recordings by Jimmy C. Newman, Alan Jackson, Hank Williams, Sr. and Jr., Doug Kershaw, Sammy Kershaw (cousins from the area), Gundula Krause and countless others.

Related Topics:
Dance - Syncopation - Party - Porch - Zydeco - American popular music - Country music - Jimmy C. Newman - Alan Jackson - Hank Williams, Sr. - Jr. - Doug Kershaw - Sammy Kershaw - Gundula Krause

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The Cajun dance is usually a two-step or a waltz, while Zydeco, further described below, is a syncopated two-step or jitterbug. A Cajun dancer will cover the dance floor while the Zydeco dancer will do all his dancing in one spot. Cajun music artists include DL Menard, Dewey Balfa, Belton Richard, Blind Uncle Gaspard and Harry Choates. The younger generation includes Balfa Toujours, Steve Riley and the Mamou Playboys, and the all-teen groupe La Bande Feufollet.

Related Topics:
Waltz - Jitterbug - Blind Uncle Gaspard

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Important Cajun musicians by decade include the following:

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1920s–30s: Joseph Falcon and Cleoma Breaux; Leo Soileau and Mayeuse Lafleur or Moise Robin; Wayne Perry; Amédé Ardoin; Dennis McGee and Sady Courville; Angelas LeJeune; Breaux Brothers; Hackberry Ramblers; Rayne Bo Ramblers; J.B. Fusilier; Lawrence Walker

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1940s–50s: Harry Choates; Happy Fats; Iry LeJeune; Nathan Abshire; Lawrence Walker; Aldus Roger and the Lafayette Playboys; Lionel Cormier and the Sundown Playboys; Lee Sonnier and the Cajun All Stars; Chuck Guillory

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1950s–60s: Austin Pitre and Milton Molitor; Badeaux and the Louisiana Aces; Adam Hebert and the Country Playboys; Alphee Bergeron, Shirley Bergeron and the Country Playboys; Nathan Abshire and the Pinegrove Boys; Robert Bertrand; Sidney Brown and the Traveler Playboys; Doris Matte; Joe Bonsall and the Orange Playboys; Belton Richard and the Musical Aces

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1970s: Balfa Brothers; Octa Clark and Hector Duhon; Bois Sec Ardoin and Canray Fontenot; Touchet Brothers; Camey Doucet

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In the early 1950s, Zydeco gradually developed from the music of the Creoles in southwest and south central Louisiana. At an earlier period, Creole and Cajun music were quite similar, but after World War II, Creole music took off into another direction, incorporating elements of the blues and rock and roll. The accordion replaced the fiddle and electric instruments, drums, and corrugated metal washboard (called a frottoir) were added. Zydeco artists include Buckwheat Zydeco, Beau Jocque, Clifton Chenier, and Rockin' Sidney.

Related Topics:
1950s - Creole - World War II - Creole music - Drum - Washboard - Buckwheat Zydeco - Beau Jocque - Clifton Chenier - Rockin' Sidney

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Swamp Pop, another music genre from Acadiana, came about in the mid 1950's. With the Cajun dance and musical conventions in mind, nationally popular rock, pop, country, and R&B songs were re-recorded, sometimes in French. Several Swamp Pop songs have started as a local Louisiana record which performed well on the national record charts. One producer of early Swamp Pop, Huey Meaux, is a legendary figure in the history of rock and roll. Artists include Zachary Richard, Dale & Grace, Tommy McLain, Warren Storm, and Rod Bernard.

Related Topics:
Swamp Pop - Zachary Richard

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See also: Iko Iko

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Painting and sculpture

A few local artists have gained international recognition for their unique visions.

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George Rodrigue of Lafayette has taken his vision of the Blue Dog from a studio in Lafayette, Louisiana to the White House and galleries around the world. Rodrigue is also the owner of a local restaurant.

Related Topics:
George Rodrigue - Blue Dog - White House

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Floyd Sonnier of Scott, Louisiana drew upon his technique called "traditional realism" to render pieces that highlighted the history of the area and people. His subjects were usually rustic; farmers, tools, trees, nature, and old homes. He graduated from what is now the University of Louisiana at Lafayette, and also worked as a commercial artist.

Related Topics:
Floyd Sonnier - Scott, Louisiana

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Susan Nugent Clark is based in New Iberia. She paints and draws using a variety of mediums, focusing on Louisiana subjects and recreating old photos. Her art has been displayed across the US.

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Pat Duet is a Raceland, Louisiana artist. Her main claim to fame is the "Cypress Santa" she carves from the "knees" of cypress trees. She has been featured in national exhibits and television appearances.

Related Topics:
Pat Duet - Raceland, Louisiana - Cypress tree

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Dolores Hebert Legendre was born and raised on Bayou Lafourche in Lockport, LA. She remembers and cherishes in her paintings the sceneries and lifestyles of Cajun life. Her works in oils, watercolors, and pen and ink drawings depict the bayou scenes, plantation homes, sugar mills, shrimp boats, and Creole cottages of today and yesterday. She was a student of the late France M. Folse of Raceland, LA.

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Literature

Though many stories were passed down from generation to generation verbally, some were written down for posterity. Some were written down by non-Cajuns. Some are simply made up children's stories to reconnect the newest generations with their culture and past.

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The Henry Wadsworth Longfellow version of the Acadian Upheaval, "Evangeline" is probably the best known telling of the story. Historians will argue about Longfellow's accuracy, but it is the most visible and best known account of the time available. The fictionalized heroine of the poem is honored with a statue and historical recreation near St. Martinville, Louisiana.

Related Topics:
Henry Wadsworth Longfellow - Evangeline - St. Martinville, Louisiana

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Mary Alice Fontenot wrote children's stories featuring characters that Cajun children could find in their back yard. "Clovis the Crawfish" (her most enduring character), went on adventures with his friends "Paillasse Poule D'Eau", "Christophe Cricket", and "Petit Papillon", among others. She also wrote numerous newspaper articles, historical pieces, and other books for adults as well as children.

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Jude Roy writes short stories about Cajun life, past and present. Roy's stories have been published in The Southern Review and other compilations, and have been read on National Public Radio.

Related Topics:
Jude Roy - The Southern Review - National Public Radio

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Nola Mae Ross writes stories and books primarily about the southwestern Louisiana parishes of Calcasieu and Cameron. These include historical accounts of Hurricane Audrey and the infamous Jean Lafitte.

Related Topics:
Nola Mae Ross - Hurricane Audrey - Jean Lafitte

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Food

To paraphrase an old saying, Cajuns live to eat. Outside Louisiana the distinctions between Cajun and Louisiana Creole cuisine have been blurred. However, Creole dishes tend to be more continental, although using local produce. Cajun victuals are more spicy hot and tend to be more hearty. But outside Louisiana the distinctions are academic.

Related Topics:
Cajun - Louisiana Creole cuisine - Victuals

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The cornerstone of Cajun cuisine is "the trinity": onion, celery, and bell pepper, finely diced. This is similar to the use of the mire poix in traditional French cooking, which is finely diced onion, celery, and carrot. With this base, flavors are layered and concentrated. Inexpensive and readily available ingredients, seasoned and served over plain white rice, provided the fuel that early Cajun settlers needed for survival. Many such dishes are still served in homes and restaurants today.

Related Topics:
Cornerstone - Onion - Celery - Bell pepper - Mire poix - Carrot

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High on the list of favorites of Cajun cooking are the stews called gumbos, a word brought to Louisiana from Africa. The word originally meant "okra", which is one of the principal ingredients of a gumbo, used as a thickening agent. The word came into Caribbean Spanish as "guingambó", which is now the word for okra in Puerto Rico. A filé gumbo is thickened with sassafras leaves, a practice borrowed from the Choctaw Indians. The backbone of a gumbo is the roux which is flour toasted until nearly burnt, made with fat or oil, not butter as with the French. The classic gumbo is made with chicken and the Cajun sausage called andouille, but the ingredients all depend on what's available at the moment.

Related Topics:
Gumbo - Africa - Okra - Puerto Rico - Sassafras - Choctaw - Roux - Fat - Butter - Chicken - Andouille

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Another Cajun classic is the variety of jambalayas that is available at any time. The only certain thing that can be said about them is that they contain rice and almost anything else. Usually, however, you'll find green peppers, onions, celery and hot peppers. Anything else is optional.

Related Topics:
Jambalaya - Rice - Pepper - Onion - Celery

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Boudin is a type of sausage made from a pork rice dressing wrapped in pork skin. It is available by the link from butcher shops or stores. The sausage wrap can be chewed but the stuffing is usually squeezed out of one end. Saltine crackers are a popular accessory.

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Rice proved to be a valuable commodity in early Acadiana. With an abundance of water, rice could be grown practically anywhere in the region, and grew wild in some areas. Rice became the predominant starch in the diet. Easy to grow, prepare, and digest, the survival of the Acadians depended on it.

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The food of the Cajuns had to meet certain requirements. Many households consisted of 8-12 people, so farming was a requirement, regardless of the head of household's other vocations. Whoever did the cooking had to prepare food for a lot of hard working people everyday. Rice became the easiest, cheapest, and tastiest way to do that. Cajun cuisine grew up around the ability to stretch what little meat, game, or other protein they had.

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And, of course, to sop up the juices what would a meal be without cornbread? The corn pone one hears about in the South is derived from an Algonquian dish made with corn (maize) flour, salt and water. Wheat and flour was hard to find in many areas, and did not last long in the south Louisiana humidity. This made the cornbread a necessity.

Related Topics:
Cornbread - Corn - Pone - Algonquian - Flour

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In most cases, whatever is found on a Cajun table is what a Cajun found in the field or water a short time before and a short distance away, like crawfish or gator or rabbit or chicken. The cuisine is simple, lively, hearty and plentiful. It is representative of the early farmers and trappers who supplied most of the food for the Cajun people.

Related Topics:
Field - Water - Crawfish - Gator - Rabbit - Chicken

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Celebrations

Many people in Cajun Country are prone to have a party "at the drop of a hat". Any get-together at home with a few friends, night on the town with a larger group, or a full blown festival involving thousands of people is greeted with enthusiasm. Nearly every village, town, and city of any size has a yearly festival, celebrating an important part of the local economy. Clarence's info on Louisiana Festivals lists most of the major festivals. Examples are the Duck Festival in Gueydan, The Rice Festival in Crowley, the Sugarcane festival in New Iberia, the Zydeco Festival in Opelousas and the Cracklin Festival in Port Barre. The Crawfish Festival in Breaux Bridge and Festival International in Lafayette are two of the most popular festivals, and attract visitors from around the world. Smaller local festivals are very popular, and are produced with great fanfare. The majority of festivals include a fais-do-do or street dance, usually to a live local band. Crowds at these festivals can range from a few hundred to over 100,000.

Related Topics:
Cajun Country - Duck - Rice - Sugarcane - Cracklin - Crawfish - Festival International

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Outside Louisiana, a major Cajun/Zydeco festival was held annually in Rhode Island, which does not have a sizable Cajun population but is home to many Franco-Americans of Québecois and Acadian descent. It featured Cajun culture and food, as well as authentic Louisiana musical acts both famous and unknown, drawing attendance not only from the strong Cajun/Zydeco music scene in Rhode Island, Connecticut and New York City, but from all over the world. In recent years the festival became so popular that there are now several such large summer festivals near the Connecticut-Rhode Island border: The Great Connecticut Cajun and Zydeco Music & Arts Festival, The Blast From The Bayou Cajun and Zydeco Festival, and the Rhythm & Roots Festival.

Related Topics:
Connecticut - New York City

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Mardi Gras underscores the Cajun belief system. The Catholic church figures heavily in planning almost everything and many of the traditions of Acadiana are based on the church calendar. Ash Wednesday marks the beginning of Lent in the Catholic church, a 40 day period of fasting and reflection which ends Easter Sunday. So Mardi Gras is the last chance to have a huge party.

Related Topics:
Mardi Gras - Catholic - Ash Wednesday - Lent - Easter Sunday

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The traditional "fat Tuesday" celebration in the rural areas of Acadiana is nothing like the debauchery and craziness that typifies New Orleans and other metropolitan celebrations. It centers around the courir (translated: run). A group of people, usually on horseback, will approach a farmhouse and ask for something for the community gumbo pot. Often, the farmer or his wife will allow the riders to have a chicken, if they can catch it. The group then puts on a show, comically attempting to catch the chicken set out in a large open area. Songs are sung, jokes are told, and little skits are acted out. When and if the chicken is caught, it is duly added to the pot at the end of the day.

Related Topics:
New Orleans - Chicken

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