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  Background MIDI music: "Cajun Cookin'" from the ACCORDIAN MAN,  Sequenced by Anders Bakke, Louisian
As we cue up our 'Good-Time' music titled "Cajun Cookin'" by Andy Bakke, our favorite Cajun accordionist, let's sit down to talk about food... about fun... about family gatherings and other gatherings of Acadian people. 

We, Acadians have been doing this for centuries! Way back to the winter of 1605-1606... before Jamestown, before Québec and certainly before the first days of the Pilgrims at Plymouth Plantation and their Thanksgiving, the Acadians were celebrating "L'Ordre du Bon Temp"... As our Cajun cousins say: "Laissez le Bon Temps roullez! / Let the Good Times Roll!"

The early Acadian leaders needed to keep morale strong to sustain them through their winters in Port Royal. So what better way than to organize a party around food and fun? In first-hand accounts by Champlain and by Marc Lescarbot, who were among the first Acadians that first winter, we learn that 

"This person (the Chief Steward) had the duty of taking care that all around the table were well and honourably provided for. This was so well carried out that, though the epicures of Paris often tell us that we had no Rue aux Ours (this street, still in existence in Paris, was the street of the rotisseurs, or sellers of cooked meat). Over there, as a rule we made as good cheer as we could have in this same Rue aux Ours and at less cost. For there was no one who, two days before his turn came, failed to go hunting or fishing, and to bring back some delicacy in addition to our ordinary fare. So well was this carried out that never at breakfast did we lack some savoury meat of flesh or fish, and still less at our midday or evening meals; for that was our chief banquet, at which the ruler of the feast or chief butler, whom the savages called Atoctegic, having had everything prepared by the cook, marched in, napkin on shoulder, badge of office in hand, and around his neck the collar of the Order, ... after him all the members of the Order, carrying each a dish. The same was repeated at dessert, though not always with so much pomp. And at night, before giving thanks to God, he handed over to his successor in the charge the collar of the Order, with a cup of wine, and they drank to each other." 
The banquet was given all of the flourishes and ceremony they could muster. Once the banquet table was set, the Host with staff in hand would elaborately, pompously and always with great humor announce the menu. Finally, the Host would command to all:  "Let us eat!"

But one thing for sure, the role of the Host was taken most seriously by those early Acadians. It was a matter of pride and a matter of honor. Great alliances were created in this tradition that would serve the future Acadians well, when some Hosts would take to barter or even bribe the local Indians for special treats that no one before had ever served! 

The early Acadians were able to procure a wide variety of meats including: fresh salmon, roast fowl such as mallard duck, geese, partridge and other birds, roasted venison such as deer, moose and caribou, and other delicacies such as beaver, otter, bear, rabbit, wildcat, and raccoon. Custom and preferences change over time. In the new world, beaver was a delicate meat like that of mutton. 
PORT ROYAL HABITATION Storeroom/Winecellar in 1605... Game for the next Acadian gathering of  "L'Ordre du Bon Temps"...
(Courtesy: Parcs Canada, Port Royal National Historic Site.)

After the meal and with bellies full, the Acadians would spend the evening by the fire exchanging stories, jokes and toasts. Finally, at the end of the evening, the evening's Host would pass the insignia and staff to his successor. And, the process would begin again for the next evening's fun.

As we consider the subject of Acadian and Cajun foods, let us not forget the rich inheritance that we have been given by our ancestors. God bless them!

There is no question that food and well-prepared meals are a central part of any culture and that is especially true for Acadians whether in Nova Scotia, New Brunswick, Québec or Louisiana. So we're opening this new section which will focus on food and our customs surrounding food. 

There are two parts to this section. One, a  RECIPE ARCHIVE / ARCHIVE RÉCETTE which will collect everyone's contributions for Acadian, Cajun and French-Canadian recipes. Where we can, we will try to classify each as distinctly Acadian as opposed to Cajun, or as opposed to French-Canadian. Many of us come from families with mixed Acadian and French-Canadian origins and often, the foods get mixed up as do the customs. The second section will attempt to record our Acadian, Cajun and French-Canadian CUSTOMS AND TRADITIONS.  While we focus on Acadian genealogy and history in our website, here, we will include French-Canadian foods and customs in this section as a way of knowing which are the Acadian foods and customs as opposed to the French-Canadian foods and customs. For example, are ployes Acadian or French-Canadian? Are crètons Acadian or French-Canadian? How about tortière, six-pâte, etc?

Now, the success of this section will depend largely on you, the family member... you, the visitor whether you're Acadian, Cajun or French-Canadian.... or whether you speak or write english or french. I would ask especially those from the St-Mary's Bay area, from Louisiana and from the heart of the St-John Valley and of Québec to send us your grandmother's recipes so we can compare them and find out more about them. 

Send us your recipe and be sure that you include three things:

  • tell us whether you think that the recipe as either Acadian, Cajun or French-Canadian, 
  • give us the list of ingredients, and 
  • give us the mixing and cooking instructions. 
If you have a photo which shows the food, we will be delighted to add it to our website. We will be sure to credit you for the recipe. So start sending me your Acadian, Cajun and French-Canadian recipes that you have been keeping secret for so many years. Come on, let's share!  We're waiting for you...


Recipe Archive / Archive Récette
(CLICK ON RECIPE TITLE TO VIEW RECIPE.)
LEGEND: NEW ENTRIES;         NOT SO NEW ENTRIES;          OLD ENTRIES
APPETIZERS

Acadian PATE CROCHÉ / Woven Pastry
Cajun/Cadien OYSTERS, MOCK FRIED
SOUPS

Acadian CHOWDER #2, FISH 
Acadian/French-Canadian CHOWDER #1, POTATO 
Cajun/Cadien GUMBO DE CHEVRETTE / Shrimp Gumbo
Cajun/Cadien GUMBO DE VOLAILLE SANS ROUX / Chicken Gumbo without Roux
Cajun/Cadien GUMBO DE VOLAILLE AVEC ROUX / Chicken Gumbo with Roux
Acadian SOUP AUX PATATES / Potato Soup
French-Canadian SOUPE AUX POIS HABITANTS #1 / Farmer's Pea Soup
Acadian SOUPE AUX POIS #2 / Old Fashion Pea Soup 
Acadian ST DAVID CHICKEN STEW / Stew au Poulet St David
Acadian SOUPE AUX RIZ / Rice Soup
Acadian SOUP, CHICKEN
Acadian STEW, PARTRIDGE
Acadian STEW, RABBIT
BREADS

Acadian BREAD, BUCKWHEAT (SARRASIN) 
Cajun/Cadien BREAD, INDIAN FRIED
Acadian BUCKWHEAT BREAD, LEONIE'S
Cajun/Cadien CORNBREAD, MIZMO'S
Acadian/French-Canadian GALLETTE (from Frenchville)
Acadian PLOYES #1 (WITH HISTORY OF PLOGUES/PLOYES)
Acadian PLOYES #2
Acadian PLOYES #3
Acadian PLOYES #4, ELSIE'S
Acadian PLOYES #5, "MADAWASKAIENNES"
Acadian PLOYES, ACADIAN BUCKWHEAT
Acadian PLOYES #6
Acadian/French-Canadian PLOYES, FRENCHVILLE
SALADS

Acadian GARDEN LETTUCE WITH SOUR CREAM
Acadian SALADE AUX PISSENLITS / Dandelion Salad
Cajun/Cadien SALADE DE VIANDE, TANTE NITA’S  / Pork Salad
Cajun/Cadien SALADE DE PANSE  / Tripe Salad
MAIN DISHES

French-Canadian BAKED BEANS #1
French-Canadian BAKED BEANS, BEAN HOLE
French-Canadian BAKED BEANS, OLD-FASHIONED 
Acadian FAYOTS AU LARD / BEANS AND PORK
Acadian/French-Canadian BEIGNET #1
Acadian BEIGNET #2
Acadian CRÈPE #1
Acadian CRÈPE #2
Acadian CRÈPE, ACADIAN
Acadian CREPE #3
Cajun/Cadien COURT-BOUILLON
Cajun/Cadien FRIED CATFISH
Acadian/French-Canadian PATATES FRICASSÉ, OLD STYLE / Fricassied Potatoes
Acadian PATATES FRICASSÉ #2 / Fricassied Potatoes
Acadian PÂTE À LA RAPURE #1 / Traditional Rappie Pie
Acadian PÂTE ACADIENNE / Acadian Meat Pie
Acadian PIGS' FEET BOILED DINNER
Cajun/Cadien PINTO BEANS WITH ANDOUILLE
Acadian PÔT-EN-PÔT
Acadian PÔT-EN-PÔT, REUNION BANQUET
Acadian POUTINE AVEC SAUCE NOIR / Black Pudding
Acadian RÔTI AUX PATATES JAUNE / Pot Roast with Golden Potatoes
Acadian/Cajun SALT PORK
Cajun/Cadien SAUCE PIQUANTE, DEBRIS 
French-Canadian SIX-PÂTE #1
French-Canadian SIX-PÂTE #2; "Cipaille du Lac-Saint-Jean"
French-Canadian TOURTIÈRE #1 / French-Canadian Meat Pie
French-Canadian TOURTIÈRE #2 / French-Canadian Meat Pie
Acadian TOURTIÈRE, JULIE'S 
Acadian TOURTIÈRE #3 /French-Canadian Meat Pie
Acadian TOURTIÈRES À LA RIVIÈRE VERTE
Acadian TOURTIÈRE, MOM SAVOIE'S
Acadian TOURTIÈRE, BELLAVANCE
Acadian TOURTIÈRE AUX SAUMON / Canadian Salmon Pie
French-Canadian TOURTIÈRE DU SAGUENAY
SIDE DISHES AND OTHER RECIPES

Acadian BEEF TONGUE
Acadian BEETS, PICKLED
Acadian BOUDIN / Blood Sausage
French-Canadian CHOUX À LA CRÈME #1 / Creamed Cabbage
Cajun/Cadien CUSH-CUSH
French-Canadian CRETON #1 / Pork Spread
French-Canadian CRETON #2/ Pork Spread
Acadian CRETON #3 / Pork Spread
Acadian CRETON, BELLAVANCE / Pork Spread
Cajun/Cadien DRESSING, CISSI's CORNBREAD 
Acadian/French-Canadian FOUGÈRE #1 / Fiddleheads
Acadian/French-Canadian GRILLADES SALÉE / Fried Salt Pork Rinds 
Acadian HEAD CHEESE
Acadian HERBES SALÉES /Salted Herbs
Cajun/Cadien MAQUE-CHOU
Acadian PIGS' FEET, PICKLED 
Cajun/Cadien ROUX #1
Acadian SAUCE BLANCHE À VIELLE MODE / Old-Fashioned White Sauce
Acadian STUFFING, BREAD
Acadian FORTE/ PORK STUFFING for turkey
DESSERTS, PRESERVES & CANDY

Cajun/Cadien BANANA BREAD
Acadian/French-Canadian BEIGNE #1
Acadian/French-Canadian BEIGNET #1
Acadian BEIGNET #2 / Maple Syrup Dumplings
Cajun/Cadien BEIGNET #3, NEW ORLEANS-STYLE
Acadian BEIGNET #4 / Maple Syrup Dumplings
Acadian BLANC MANGE, LEONIE'S
Acadian BREAD PUDDING, À LA VIELLE GRANDE-MÈRE
Cajun/Cadien CAKE, FIG PRESERVE
Acadian CONFITURE AU PAINVINA / Highbush Cranberry Preserves
Acadian CRÈPE #1
Acadian CRÈPE #2
Acadian CRÈPE, ACADIENNE
Acadian CREPE #3
Acadian DUMPLINGS, GRANDPÈRE'S
Acadian/Cajun CROQUECIGNOLS #1
Acadian GATEAU À MÉLASSE / Molasses Cake
Acadian PAIN SUCRÉ / Gingerbread
Acadian PETS DE SOEURS
Acadian PORK FAT AND MOLASSES PIE
French-Canadian TARTE AUX RAISINS / Raisin Pie
French-Canadian PUDDING AU CHAUMEUR #1 / POOR MAN'S PUDDING
Acadian SUCRE À LA CRÈME À SIMONE
Acadian TAFFY, OLD FASHION MOLASSES 
French-Canadian TARTE AU BEURRE #1 / Butter Pie
French-Canadian TARTE AU BIS #1 / Molasses Pie
French-Canadian TARTE AU SUCRE #1 / Brown Sugar Pie
Acadian TARTE AU SUCRE #2 / Brown Sugar Pie
French-Canadian TARTE AU SUCRE #3 / Brown Sugar Pie
 

OUR CUSTOMS SURROUNDING FOOD
  • Meals for Certain Days
    • Fridays.
    • Saturdays. At home, Saturday night supper was the time for the old bean pot. Mother would prepare the beans early in the morning and put the beans on the stove so that it would cook most of the day. The kitchen was filled with that wonderful aroma of beans cooking. Anybody know the history of the baked bean supper? Was it in an Acadian meal as well?
    •  
  • Seasonal (Christmas, Easter, Lent) Meals, Foods and Pastries
    • Tourtière.
    • Six-Pâtes.
    Meals for Family Reunions

ACADIAN/CAJUN/FRENCH-CANADIAN COOKING LINKS
Acadian Recipes
 
 

 Please take me to the beginning of this website.