Cajun cooking was influenced by French, German and Spanish. French was the cooking style that taught how to make gumbo. Believe it or not german's settled in south Louisiana in cajun country. They taught cajun's how to smoke meat and make sausage. Spain influence was rice think jambalaya. That's where the influences for Cajun cooking came from.
There is some German contribution - some even happened to be Jewish-Germans as well...but it is more complex than just one group. There are many traceable influences in Cajun
and Creole cooking. And - lest we not forget - the "Cajun" we speak of - is the "nick-name" for Accadian. And - many of the folks in Nova Scotia and Maine - (
from where the "Cajuns" began their trek South -) claim their heritage to be Accadian ....and they sure smoke a lot of meats without any Germans around
.
So I am not sure who
all may have contributed to Cajun food culture as well as Creole food culture. It is interesting to see how - LA culture and food are a microcosm of the motto all know, and the very one from which the USA was formed:
"E Pluribus Unim"...from many...ONENo doubt, each group brought things -more than just food - that added to the "gumbo" of all Southern LA food and culture we know today.
