Cajun cuisine
cuisine of the Acadian population of the U.S. state of Louisiana
Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina acadiense) is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
Crawfish, shrimp, and andouille sausage are meats used in many dishes.
Cajun dishes
changeBoudin – a type of sausage made from pork, pork liver, rice, garlic, green onions and other spices.
