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Cajun cuisine (French: cuisine cadienne [kɥi.zin ka.dʒɛn], Spanish: cocina cadiense) is a subset of Louisiana cooking developed by the Cajuns, itself a Louisianan development incorporating elements of Native American, West African, French, and Spanish cuisine.
Texan cuisine is the food associated with the Southern U.S. state of Texas, including its native Southwestern cuisine–influenced Tex-Mex foods. Texas is a large state, and its cuisine has been influenced by a wide range of cultures, including Tejano/Mexican, Native American, Creole/Cajun, African-American, German, Czech, Southern and other European American groups. [2]
This page was last edited on 31 December 2023, at 15:01 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
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However, the city of Lafayette is referred to as "The Heart of Acadiana" because of its location, and it is a major center of Cajun culture. Despite the migration and influence in other states, cities outside of Louisiana, including these Texas cities, are not considered a part of Acadiana and are not considered a part of "Cajun Country."
Acadiana (/ ɑː r ˈ k eɪ d i ə n ə /; French and Louisiana French: L'Acadiane or Acadiane), also known as Cajun Country (Louisiana French: Pays des Cadiens), is the official name given to the French Louisiana region that has historically contained much of the state's Francophone population.