Cajun, descendant of Roman Catholic French Canadians whom the British, in the 18th century, drove from the captured French colony of Acadia (now Nova Scotia and adjacent areas) and who settled in the fertile bayou lands of southern Louisiana. The Cajuns today form small, compact, generally self-contained communities. Their patois is a combination of archaic French forms with idioms taken from their English, Spanish, German, American Indian, and African American (usually “Creole”) neighbours. Cajun separateness, though often their own preference, was also the result of the prejudice against them.
The word Cajun is today applied to cultural elements that did not originate with, nor do they necessarily correspond to, the Cajun people. The so-called Cajun cuisine reflects the mixture of cultures in Louisiana. Among its classic dishes are alligator stew, jambalaya, gumbo—actually a Creole dish, made with a roux—and crayfish (or other seafood) étouffée, served over rice. Many dishes are prepared with some variety of sausage, such as boudin or andouille (a smoked sausage made with pork), and tasso (a pork shoulder preparation borrowed from the Choctaw). Essential seasonings include filé powder (made from sassafras leaves), cumin, coriander, smoked paprika, cayenne pepper, and red pepper flakes.
Cajun music likewise shows a blend of several influences, including French, Creole, and Celtic songs. Cajun songs are usually sung in French. Typical ensemble instruments are the fiddle, the diatonic (button) accordion, the guitar, and spoons or the triangle. Tempos can range from a mournful waltz to a lively two-step, but, whatever the tempo, Cajun music is meant to be danced to. Scholars and aficionados distinguish Cajun music from zydeco, which is a development of older Creole styles and black popular music.