UNDERNEATH THE CUISINE OF THE ACADIANS
LIES A TUMULTUOUS HISTORY
Acadians, now popularly referred to as “Cajuns” (‘Cajun’ is technically a slang word, derived from ‘Acadian’) descended from French colonists who settled in what is now Eastern Canada. During the 17th century, Acadian culture flourished; they began speaking a newly evolved dialect of their native French language, forming communities, cultivating land, and developing original fare.
The mid-1700s proved less prosperous for the colonies. Skittish about the French-Indian War, the British government, which had gained control of the region, deported thousands of Acadians from the area. Most were sent to the American colonies, while others were deported to the Caribbean, England, or France. The community of displaced Acadians migrated to present-day Louisiana, developing what we recognize as the vibrant Cajun culture in the region. Acadian food, then and now, presents a blend of French and soul food widely beloved not only in Louisiana but around the world—including Omaha.
Spices are key to developing flavor: Explore Acadian Grille’s wide variety of dishes from Gator Bites, Crab Cakes, Boudin Balls, Po Boys, Gourmet Burgers, Collard Greens, Gouda Mac ‘n Cheese, Traditional Gumbo, Louisiana Smoked Salmon Dill Salad, Shrimp & Grits, Jambalaya with Sausage & Chicken, Bread Pudding and Blood Orange Crème Brulee.