<p>"Cajuns have only recently been discovered by America at large, but Louisianians have always known they were there. They were basically from good solid French peasant stock and they brought their culture from France to Canada and then to parts of the United States. . . . Their method of cooking was mostly with the traditional peasant, 'pot au feu' (the pot on the fire at the back of the stove). Whatever was available each day found its way to the pot and many exotic concoctiosn were invented. . . . Jambalaya and gumbo and maque choux are good examples of this cuisine."</p>

Cajun Cookin' (Flavors of America Series)

Flavors Of America

Potts, Bobby & William Cornelia

Raveill, Ken

Terrell Publishing Company

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Cajun Cookin' (Flavors of America Series)