As settlers came to Louisiana from Nova Scotia (and other places), they brought as much of their culture as they could carry with them. "Cracklins" and "chittlins" (the least wanted parts of a slaughtered hog) became delicacies along with crawfish/crayfish, alligator and whatever else they could glean from the land (or swamp) because food was often hard to come by. French cuisine infused with African and Caribbean flair and spices became "Cajun" and "Creole" fare. While this type of "fusion" is fundamentally true virtually everywhere else in the world, you'd be hard pressed to find anywhere in the world that has done it more successfully than in Louisiana.
Bookmarks