There are few places in America that have retained their centuries-old culture as well as Acadiana, the nine-parish expanse of land in Southwest Louisiana. Despite years of outside influence on Cajun culture, it’s still a distinct and unique way of life that permeates every aspect of the area from food and language to art and music. It can be observed the second one steps inside of Cajun country.
Fully immersing yourself in the culture of Acadiana can seem overwhelming at first. Between the thick accents, bold flavors, jubilant music, and incomprehensible French slang, it can feel like stepping into a foreign country. With a bit of basic knowledge, however, it’s truly surprising how quickly one can feel at home.
Food
No point in waiting to get to the best part: Cajun food. The cuisine of Acadiana is probably the most distinct part of the region, and Cajun food, though rarely reproduced successfully, is enjoyed all across the world. Naturally, as one of the most celebrated purveyors of Cajun foods and other specialty meats, Billy’s has several of the foods that make Acadiana great on offer! Here are just a few of the foods that Acadiana is known for:
Alligator: That’s not a typo! Alligator is a commonly-enjoyed delicacy in Cajun cuisine! Known for its supple and tender texture as well as its versatile flavor profile. Like a cross between chicken and seafood, this adventurous meat is great fried or on the grill!
Frog legs: We’re not out of the bayou yet! This unique delicacy that’s enjoyed by Cajuns has roots that date way back to the French settlers from whom they hail. Don’t knock them until you try them—when lightly battered and fried or sauteed in butter, frog’s legs go great with a homemade remoulade or even cocktail sauce!
Boudin: How could we talk about Cajun cuisine without the undisputed king? This pork, vegetable and rice mixture is served loose, in links, and balls and virtually defines Cajun country as a whole. There’s no wrong way to eat boudin—you can simply heat and eat it, crisp it up on the grill, or use it as a stuffing to enhance your dish! You can learn more about it in our handy guide.
Cracklins: Also known locally as “gratons,” these snackable squares of pork fat and skin are one of the most popular foods in Cajun country. Cracklins are quite like pork rinds but with more fat, making them a crunchier and heartier handheld food. They’re great both tossed in Cajun seasoning or just with a dash of salt.
Andouille: Much like boudin, this sausage shares a name with a French counterpart, but they’ve evolved to be quite different. Andouille is a smoked sausage that is filled with a blend of ground pork and chunks of smoked and seasoned pork. Though Andouille is (rightfully) associated mostly with gumbo, it’s great in a variety of dishes or just on its own! You can check out our blog for more information on this savory classic!
Language and Slang
Though called “Cajun French,” any Parisian-style French speaker will gladly tell you that Cajun French is more or less a language all its own. Even fluent French speakers can struggle to decipher this blend of English, French and unique slang terms. There are countless words in the Cajun French lexicon, but here are a few commonly used ones that might come in handy.
Lagniappe: This word is pronounced “lan yap” and means “a little something extra.” You might hear it out dining, such as when your order of boudin comes with lagniappe in the form of a little pecan praline.
Allons: This is a more direct translation from true French. It’s pronounced like “ah-lohn” and means “let’s go.” You might hear this when somebody says: “let’s go to Billy’s and get some crawfish pies! Allons!”
Cher: Not to be confused with the singer, this word is pronounced more like “sha” and is a term of endearment, meaning “cherished one.” It’s a versatile word, and can refer to a child, a partner, family member or even just a close friend. A good example might be “cher, I noticed you were looking down so I got you a ginger cake.
Mais: It’s easy to miss this one in normal conversation because it sounds just like “may,” but that’s not what’s always being said! “Mais” in french technically means “but,” though it can be used in a variety of contexts in Acadiana. Some might use it as a start to a sentence or as a way to interject. An example might be “mais, I could go for some pepper jack roll-ups, me!”
Music and Dance
In addition to food, Cajun country is also defined by its music scene, a distinct collection of genres that draw influence from a variety of cultures. If you’re planning a trip to Acadiana, you won’t be here long before you catch a few spare notes on the air, so be on the listen-out for these local staples and get ready to fall in love!
Zydeco: Zydeco is perhaps the biggest and most influential genre in Acadiana, but Zydeco has very diverse roots! As a blend of American R&B, blues, Cajun, Creole and Afro-Caribbean music, Zydeco is a veritable mosaic of culture! It’s an uptempo music that’s made for dancing, and incorporates unusual instruments such as the accordion, washboard, spoons, fiddle and more! Famous Zydeco musicians include local legends Terrance Simien and Clifton Chenier.
Swamp Pop: Swamp Pop is the other of the two most prevalent musical genres in Cajun country, and just like Zydeco, is made for dancing! The western influence of Louisiana’s neighbor, Texas, is felt a lot more in Swamp Pop, and it has a lot of country and western influences as well as the blues and American pop. Unlike Zydeco, Swamp Pop has found much more worldwide appeal with several songs appearing on the national chats including Phil Phillips’ “Sea of Love” and Joe Barry’s “I’m a Fool to Care.” Modern examples include the Pine Leaf Boys and Grammy winners “Lost Bayou Ramblers.”
Come Pass a Good Time
The best way to experience Cajun life is to come visit Acadiana! From Lafayette and Opelousas to historic downtown Abbeville and the scenic beauty of Lake Martin are always worth a visit. Events like the Scott Boudin Festival and Festival International are great opportunities to come and experience everything that Cajun culture has to offer, with local food, music and art from across the region. Be ready for hot weather almost all year round and be sure to bring some antacids, but otherwise expect a welcoming environment that’s almost sure to be like nothing you’ve ever experienced. See you there!