Cajun History: From France to Southern Louisiana

For the Cajuns, the trip from France to Southern Louisiana was long and hard. Early in the 17th Century, rugged French settlers immigrated to a part of Canada called Acadia, now known as Nova Scotia. They lived off the land and sea until 1755 when the British took over Canada.

Refusing to give up their language and religion and unwilling to pledge allegiance to England, the French "Acadians" were deported. After searching for a new home for years...

Ingredients:

1 pound lean ground beef 
1 1/2 cups uncooked white rice, divided 
1 teaspoon dried onion 
1 teaspoon seasoned salt 
1 teaspoon Italian seasoning 
1 (14.5-ounce) can diced tomatoes with juice 
1 (14-ounce) can beef broth

Directions

Preheat the oven to 350 degrees F.

Put the ground beef into a mixing bowl. Measure 1/2 cup of the rice and put it in with the meat. Mix it all together with your clean hands. Form the mixture into 8 or 9 golf ball-size balls.

In a large casserole dish, add the re...

Ingredients:

1 24-ounce Jar Kosher dill pickle spears or slices
1 tsp garlic powder
1/2 cup Louisiana hot sauce (I like Texas Pete)
1/2 cup buttermilk
1 gal peanut oil
2 cups fry mix

Directions

Drain the juice from the pickle jar and refill the jar with the garlic powder, hot sauce, and buttermilk. Marinate the pickles for at least 30 minutes.

In a Dutch oven over medium-high heat, heat the oil to 350 degrees F. Drain the pickles. Put the fry mix in a large mixing bowl, and toss the pickles to coat th...

Ingredients

• 1 (6 ounce) can tuna, drained
• 1 egg
• 1/2 cup Italian seasoned bread crumbs
• 1/3 cup minced onion
• 1/4 cup minced celery
• 1/4 cup minced red bell pepper
• 1/4 cup mayonnaise
• 2 tablespoons chili sauce
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 dash hot pepper sauce
• 1 dash Worcestershire sauce
• 4 hamburger buns
• 1 tomato, sliced
• 4 leaves of lettuce (optional)

Ingredients

• 8 tilapia fillets
• 15 limes, juiced
• 1 large tomato, finely diced
• 1 large red onion, finely diced
• 2 cucumbers, peeled, seeded, and finely diced
• 1/2 bunch finely chopped cilantro
• salt and pepper to taste

Ingredients

• 1 cup dried bread crumbs
• 1 cup crab meat
• 1 cup small shrimp
• 3 green onions, chopped
• 1 cup chopped celery
• 1 cup mayonnaise
• 1 tablespoon Worcestershire sauce
• 1/2 cup chopped parsley

Ingredients

• 12 large shrimp
• 6 ounces provolone cheese, cut into 12 strips
• 1/4 cup green chile peppers, diced
• 6 slices bacon, cut in half
• 1/4 cup barbecue sauce

1. Heat your pot, cover the bottom of the pot; with olive oil. Add in the garlic, onions, shallot, salt and pepper and allow everything to cook until tender.
2. Next add in the 4 cups of water; this is the starter broth to cook the shellfish. Bring this to a ...