One of the earliest was Paul Prudhomme, who in 1984 began the introduction of his influential cookbook, Paul Prodhomme's Louisiana Kitchen, by describing the over 200 year history of Creole and Cajun cooking ; he aims to " preserve and expand the Louisiana tradition.

The aromatic vegetables bell pepper ( poivron ), onion, and celery are called by some chefs the holy trinity of Creole and Cajun cuisines.

Celery, onions, and bell peppers are the holy trinity of Louisiana Creole and Cajun cuisine.

* Filé powder, a culinary ingredient used in Cajun and Creole cooking

Tidewater, Appalachian, Cajun, Creole, Lowcountry, and Floribbean are examples of types Southern cuisine.

Much of Cajun or Creole cuisine is based on France, and on Spain to a lesser extent.

* In Southern Louisiana, there is Cajun and Creole cuisine.

Southern Louisiana developed significant culinary traditions: Louisiana Creole cuisine in southeastern Louisiana centered on New Orleans and Cajun cuisine in central to Acadiana in southwestern Louisiana.

Both Cajun and Creole cuisine also had access to many native coastal animals, such as crawfish ( commonly called crayfish outside the region ), crab, oysters, shrimp, and fish.

In addition to the above listed foods, Acadian families were introduced to vegetables such as okra, which is a key ingredient in gumbos as well as many other Cajun and Creole dishes.

In 1979, Cajun chef Paul Prudhomme opened a popular restaurant in New Orleans which started significant influence of Cajun food on to Creole traditions.

Not surprisingly, it also displays some similarities to Creole and Cajun cuisines.

Locally, prawns and shrimp are often deep fried ; in the Cajun and Creole kitchens of Louisiana, shrimp and prawns are a common addition to traditional recipes like jambalaya and certain stews.

Outside Louisiana, and even within, some food writers wish to distinguish between Cajun and Louisiana Creole cuisine, maintaining that Creole dishes tend to be more sophisticated and continental while Cajun food is rural, more seasoned, sometimes spicy, and tends to be heartier.

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, Rhythm & Roots Festival also in California the Cajun / Zydeco Festival ; Bay Area Ardenwood Historic Farm, Fremont, Calif. and The Simi Valley Cajun, Creole Music Festival.

* The Simi Valley Cajun, Creole Music Festival

The variety from Louisiana is known as Tasso ham and is often a staple of both Cajun and Creole cooking.

Cajun French dialect and culture is distinct from French Creole.

* Barbecuing-similar to " slow and low " Southern barbecue traditions, but with Cajun seasoning.

Today, the Avoyelles Parish culture conveniently falls under the larger umbrella of " Cajun ," because of the perceived similarities in speech, food, and various folk traditions.

St. Martinville is widely considered to be the birthplace of the Cajun culture and traditions, and it is in the heart of Cajun Country.

This movement is characterized in part by a renewed emphasis on fresh ingredients and lighter preparations, and in part by an outreach to other culinary traditions, including Cajun, Southern, Southwestern, and to a lesser degree Southeast Asian.

The music arose as a synthesis of traditional Creole music, some Cajun music influences, and African-American traditions, including R & B, blues, jazz, and gospel.

* In Louisiana, French music may refer to the Cajun and / or Creole traditions

According to the band's web site, BeauSoleil's musicians " take the rich Cajun traditions of Louisiana and artfully blend elements of zydeco, New Orleans jazz, Tex-Mex, country, blues and more into a satisfying musical recipe.

At the time, few people outside America's Deep South had any awareness of Louisiana's Cajun culture or its unique culinary traditions.

Their music melds Breton, Cajun, and Irish traditions.

In Earnest J. Gaines ' novel, " A Lesson Before Dying " Bayonne, Louisiana is the name of a Cajun town central to the book.

Cajun cuisine ( ) is the style of cooking named for the French-speaking Acadian or " Cajun " immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA.

* Filé ( band ), a Cajun musical ensemble from Louisiana, U. S

Examples include Portuguese Fado, Spanish-speaking reggaeton and tejano, French Cajun ( especially in French Louisiana ), and Russian Shanson.

A spinoff series, Cajun Pawn Stars, premiered in 2012 and focuses on the Silver Dollar Pawn and Jewelry Center in Alexandria, Louisiana.

A spicy tomato sauce known as sauce piquante is common in Louisiana Cajun cuisine, that can contain any seafood, poultry, or meats such as wild game.

The Louisiana population contributed to the founding of the modern Cajun population.

Smith was born on May 12, 1914 in Ferriday in Concordia Parish in eastern Louisiana near Natchez, Mississippi, to Howard K. Smith, a nightwatchman descended from a poor but " gentleman-farming " family in Lettsworth in Pointe Coupee Parish north of Baton Rouge, and the former Minnie Gates, the daughter of a Cajun riverboat pilot.

Many of the Acadians settled in southern Louisiana, creating the Cajun culture there.

The same 1278insTATC mutation found among Ashkenazi Jews occurs in the Cajun population of southern Louisiana.

French Canadians and the Cajun community of Louisiana have an occurrence similar to the Ashkenazi Jews.

Since their establishment in Louisiana the Cajuns have developed their own dialect, Cajun French, and developed a vibrant culture including folkways, music, and cuisine.

" Galvez leaves New Orleans with an army of Spanish regulars and the Louisiana militia made up of 600 Cajun volunteers and captures the British strongholds of Fort Bute at Bayou Manchac, across from the Acadian settlement at St. Gabriel.

People of Latin American origin, a number of early Filipino settlers ( notably in Saint Malo, Louisiana ), known as " Manilamen ," from the annual cross-Pacific Galleon or Manila Galleon trade with neighboring Acapulco, Mexico, descendants of African American slaves, and some Cuban Americans have also settled along the Gulf Coast and, in some cases, intermarried into Cajun families.

Anglo-American settlers in the region often were assimilated into Cajun communities, especially those who arrived before the English language became predominant in southern Louisiana.