I didn’t know I was Cajun. I grew up in Texas and Arkansas, and we’d visit family in Louisiana, but I didn’t know.
I didn’t know when we put red pepper on everything, or when my parents stunk up the house with roux for gumbo, that meant we were Cajun.
I very truly didn’t know I was Cajun until college. When I met a boy (and later married him) who looked at a photo of my dad eating bread pudding and said, “That’s Cajun. You’re Cajun.”
Doesn’t everyone eat bread pudding? Etouffee? Strong coffee?
Turns out my husband is from the coast of Mississippi, which is also Cajun. He knows.
As I’ve gotten older, I’ve become more interested in my roots. And the food. (Oh the food!)
The History
So a quick lesson: some French people decided to leave France and find a better life in northeastern Canada (Nova Scotia). The Brits, being stubborn like they are, decided they didn’t like the people there (who had become known as the Acadians) and pushed them out. Since Louisiana had ties to France, they moved there. Acadians became Cajuns (probably with a drunk slur it devolved to that word) and the rest is history (more or less; I don’t promise to know my Cajun history perfectly).
Louisiana is swampy, so the animals that live there are crawfish, seafood and things like nutria rat (we will NOT go into the story about the guy who hunted them). The Cajuns learned to cook with these animals. They put a lot of red pepper on them, I guess to cover their swampy taste.
What It Means to Me
Yes, I eat crawfish. But I don’t suck the head. I can party down with a bowl of jambalaya or etouffee like a born and bred Cajun. When we go to Louisiana (pronounced Loo-zee-ana in my family), I soak up the flat accents and croon my neck at the grocery store to hear a bit of Cajun French, nearly impossible for my college-trained French speaking ear to translate.
Every trip down to see my family means there’s one less left. I ask my grandma stories. I listen to the music. Growing up, my Mom said being Cajun wasn’t cool. It was “coonass,” which, as you can tell, ain’t a very nice thing to call people. Now there’s been a resurgence in popularity of Cajun culture, and I’m right there for it.
There are so few factions of subcultures in the US. One day, everyone in Louisiana will speak only English. Cajun food will be like Italian food – available in every city. But until that day, being Cajun makes me stand out. And I like it.