Cajun

What it is

Cajun food was born in the swampy parishes of southern Louisiana when French-speaking Acadians, expelled from Canada in the 1750s, settled in the bayou and met Spanish, African, Native American, and German neighbors. It is rural and one-pot, distinct from its neighbor Creole — which is the more elegant, urban New Orleans cuisine.

How it tastes

Smoke, pepper, and a long dark roux. The trinity — bell pepper, onion, and celery — is sweated down to start nearly every dish. Cayenne and black pepper carry the heat; bay leaf, thyme, and parsley round out the herb profile.

Signature dishes & techniques

Cajun gumbo runs darker than Creole, often with andouille and chicken or wild game, thickened with okra and file powder rather than tomato. Jambalaya, a one-pot rice dish related to paella, comes in “brown” (Cajun) and “red” (Creole) versions. Crawfish étouffée and the springtime crawfish boil define the Cajun social calendar.