A form of cooking that is a combination of French and Southern cuisines uses a dark roux and animal (usually pork) fat. ...
distinct south Louisiana French culture which was developed from the blending of Acadian settlers from Nova Scotia in the late 1700s with other ...
A cuisine with both Southern and French influences. See: Cajun Cuisine
{cay jun} descendants of the French people of Nova Scotia who settled in Louisiana.
a shortened form of “Acadian,” which derives from Acadie, a former French colony in present-day Nova Scotia, in eastern Canada. ...
Typical music of American states settled by the French (Louisiana and western Texas); the name "cajun" derives from "acadien", or Acadian, an inhabitant of Acadia, a French territory which was taken over by England in the 18th century. ...
A native of Louisiana of French Acadian ancestry.
A descendant of French pioneers, chiefly in Louisiana, who in 1755 chose to leave Acadia (modern Nova Scotia) rather than live under the British Crown.
A culinary style of French and Southern origins, associated with the deep south.
Slang for Acadians, the French-speaking people who migrated to South Louisiana from Nova Scotia in the eighteenth century. Cajuns were happily removed from city life preferring a rustic life along the bayous. The term now applies to the people, the culture, and the cooking.
a Louisianian descended from Acadian immigrants from Nova Scotia (`Cajun' comes from `Acadian')
Cajuns (French: les Cadiens) are an ethnic group mainly living in Louisiana, consisting of the descendants of Acadian exiles and peoples of other ethnicities with whom the Acadians eventually intermarried on the semitropical frontier. ...
A member of an ethnic group of Acadian French origin, primarily living in Southern Louisiana; Relating to the Cajun people or their culture; Of spicy food prepared in the style of the Cajun people
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