An Acadian chef comments on Cajun cuisine

at Legnon
at Legnon


classic Cajun fried seafood platter
classic Cajun fried seafood platter

As an Acadian historian and cultural anthropologist I sing the praises of my family heritage and its extraordinary history. Yet as a chef…both Acadian and Cajun foods are misunderstood and misrepresented in the North American rush to celebrate regional cuisine. They’re worthy but limited.

Tabasco store, Avery Island
Tabasco store, Avery Island

The greatest difference separating Cajun and Acadian cooking is spices. Cajun uses spices borrowed from Creole cuisine – a different fusion altogether. Of course world famous Tabasco sauce  has become a Cajun standard even though its origin is clearly West Indian.

Read my story on discovering the cuisine of my ancestry:

Cajun cuisine: the food of exiles and survivors


(Saturday zydeco breakfast at Cafe des Amis in Breaux Bridge, LA)

You can read all my articles at:

Hellenic News of America

Original World Travel

Culinary Travel Examiner

 International Dining Examiner

International Travel Examiner

Philadelphia Fine Dining Examiner

Food & Recipes Examiner