| The Cajuns are an ethnic group consisting essentially of the
descendants of Acadians who came from Nova Scotia to Louisiana as a result of their refusal to swear
allegiance to the British Crown. The word "Cajun" is a corruption of the
French pronunciation of the word acadien, after Acadia, the name of their ancestral region in Nova Scotia; the name "Cajun" was applied to them
by English-speaking colonists when they settled in Louisiana.
History
The people who were to become the Cajuns were evicted from Nova Scotia in the period 1755 - 1763; this has become known as the Great Upheaval or Le Grand Dérangement. At the time there was a war going on in what is now Canada between France and Great Britain over the colony of New France, which is today Québec. This war is known in the United
States as the French and Indian War.
The Acadians refused to support the French but they also refused to swear allegiance to Britain, wanting nothing to do with
the war and wishing to remain neutral. Fears remained among the British that the Acadians might join the French in the war, so
the Crown (meaning the British Royal government) chose to evict those Acadians who refused to swear allegiance. The Crown was to
apologize for this act centuries later, in December 2003.
The Acadians were scattered throughout the eastern seaboard, the Carribean,
and Europe. Families were split onto different ships, with different destinations. Many ended up in French colonized Louisiana,
mainly in the south. Some families and individuals did travel north through the Louisiana territory to set up homes as far north
as Wisconsin.
The Cajuns who settled in south Louisiana originally did so in the area just north of what is now New Orleans. Later, they
were moved by the colonial government to southwest Louisiana, into the swamps and prairies shared with the Attakapas and
Chitimacha Native American tribes. There they remained, almost in hiding until the early 1900's.
Geography
Most Cajuns call Acadiana home. The Louisiana Legislature's definition of the
region includes the parishes of Avoyelles, Evangeline, St. Landry, Pointe Coupee, West Baton Rouge, Calcasieu, Jeff Davis, Acadia, Lafayette, St. Martin, Iberville, Ascension, St. James, St. John The Baptist, St. Charles, Cameron, Vermilion, Iberia, St.
Mary, Assumption, Terrebonne, and Lafourche. (Louisiana House Concurrent Resolution
No. 496)
Cities within the region include Lafayette, New Iberia, Houma, Opelousas, Lake Charles, Thibodaux, Eunice, St. Martinville, Donaldsonville, Crowley, and Breaux
Bridge.
Over the years, many Cajuns have come to live in other parts of Louisiana, and in the "golden triangle" area of Texas (Orange, Beaumont, and Port Arthur) where they followed oil field jobs during the 1970s and 1980s, when the demand for
petroleum related jobs declined, as major oil companies moved their businesses to Texas.
Culture
Language
See Main article Cajun French.
Cajun French (derived from Acadian French), although a dialect of the French language, differs in some areas of pronunciation, as well as in some areas of vocabulary, from
Parisian or Metropolitan French. As of 2004, most of the older generations in
Acadiana are bilingual, having grown up with French in the home and learning English in school.
As of 2004, in recent years the number of speakers of Cajun French has
diminished considerably, however efforts are being made to reintroduce the language among the youngest generations. CODOFIL (the
Council for the Development of French in Louisiana) was established
during the late 1960s, and continues to teach a version of French somewhere between the
older Cajun dialect and "Parisian" or "Metropolitan" French. Today, Cajun areas of Louisiana often form partnerships with
Acadians in Canada who send French teachers to reteach the language in schools.
Some differences
- The same pronoun is used for first person singular
and plural; je parle in French is the same in Cajun, but nous parlons in French is je parlons (in
Cajun).
- [a] is pronounced
[ɑ] with tongue towards the back of the buccal cavity.
- [k],[t] is pronounced
[tʃ].
- [d] pronounced
[dʒ], as in the word Acadian.
- [wa] pronounced [we], similar to Québecois French.
Over the years, Cajun French speakers have sometimes incorporated English vocabulary (such as truck) directly into the language instead of adopting the neologisms of the Académie française. This
can be disconcerting to non-natives.
Religion
Cajuns are predominantly Roman Catholic.
Arts
Music, including Zydeco
Cajun music is originally rooted in the music of the French-speaking Catholics of Canada, but not all Cajun music
today is sung in French. In earlier years the fiddle was the predominant instrument,
but gradually the accordion has come to share the limelight. (The introduction of
the accordion can be traced back to German settlers, who are more typically identified with east and central Texas. Though they
were concentrated in Texas, many settled as far east as New Orleans, that path taking them directly through Acadiana.)
Some folks aver that Cajun music is always dance music -- with or without words. With
Cajun music's heavy syncopation, it would be easy to make that claim.
However, so much of the culture is expressed in the lyrics that one cannot separate them from the music. Whatever one might say
about it, Cajun music was created for a party: either a small get-together on the front
porch or a foot-stomping crowd intent on having a good time. Cajun and Zydeco have influenced American popular music for many years, especially country music. Cajun sounds embellish recordings by Alan Jackson, Hank Williams, Sr. and Jr., Doug
Kershaw, Sammy Kershaw
(cousins from the area), Gundula Krause and countless others.
The Cajun dance is usually a two-step or a waltz, while Zydeco, further described
below, is a syncopated two-step or jitterbug. A Cajun dancer will cover the dance
floor while the Zydeco dancer will do all his dancing in one spot. Cajun music artists include DL Menard, Dewey Balfa, Belton
Richard, Blind Uncle Gaspard and Harry Choates. The younger
generation includes Balfa Toujours, Steve Riley and the Mamou Playboys, and the all-teen groupe La Bande Feufollet.
In the early 1950s, Zydeco gradually developed from the music of the Creoles in southwest and south central Louisiana. At an earlier period, Creole and Cajun music
were quite similar, but after World War II, Creole music took off into another
direction, incorporating elements of the blues and rock and roll. The accordion replaced the fiddle and electric instruments,
drums, and corrugated metal washboard
(called a frottoir) were added. Zydeco artists include Buckwheat
Zydeco, Beau Jocques, Clifton Chenier, and Rockin' Sidney.
Swamp Pop, another music genre
from Acadiana, came about in the mid 1950's. With the Cajun dance and musical conventions in mind, nationally popular rock, pop,
country, and R&B songs were re-recorded, sometimes in French. Several Swamp Pop songs have started as a local Louisiana
record which performed well on the national record charts. One producer of early Swamp Pop, Huey Meaux, is a legendary figure in
the history of rock and roll. Artists include Zachary Richard, Dale & Grace, Tommy McLain, Warren Storm, and Rod Bernard.
Painting and sculpture
A few local artists have gained international recognition for their unique visions.
George Rodrigue of
Lafayette has taken his vision of the Blue
Dog from a studio in Lafayette, Louisiana to the White House and
galleries around the world. Rodrigue is also the owner of a local restaurant.
Floyd Sonnier of Scott, Louisiana drew upon his technique called "traditional realism" to
render pieces that highlighted the history of the area and people. His subjects were usually rustic; farmers, tools, trees,
nature, and old homes. He graduated from what is now the University of Louisiana at Lafayette, and also worked as a commercial
artist.
Susan Nugent Clark
is based in New Iberia. She paints and draws using a variety of mediums, focusing on Louisiana subjects and recreating old
photos. Her art has been displayed across the US.
Pat Duet is a Raceland, Louisiana artist. Her main claim to fame is the "Cypress
Santa" she carves from the "knees" of cypress trees. She has been featured in national exhibits and television appearances.
Literature
Though many stories were passed down from generation to generation verbally, some were written down for posterity. Some were
written down by non-Cajuns. Some are simply made up children's stories to reconnect the newest generations with their culture and
past.
The Henry Wadsworth Longfellow version of
the Acadian Upheaval, "Evangeline" is probably the best known telling of the
story. Historians will argue about Longfellow's accuracy, but it is the most visible and best known account of the time
available. The fictionalized heroine of the poem is honored with a statue and historical recreation near St. Martinville, Louisiana.
Mary Alice
Fontenot wrote children's stories featuring characters that Cajun children could find in their back yard. "Clovis the
Crawfish" (her most enduring character), went on adventures with his friends "Paillasse Poule D'Eau", "Christophe Cricket", and
"Petit Papillon", among others. She also wrote numerous newspaper articles, historical pieces, and other books for adults as well
as children.
Jude Roy writes short stories about
Cajun life, past and present. Roy's stories have been published in The Southern Review and other compilations, and have been read on National Public Radio.
Nola Mae Ross writes stories
and books primarily about the southwestern Louisiana parishes of Calcasieu and Cameron. These include historical accounts of
Hurricane Audrey and the infamous Jean Lafitte.
Food
See Main article Cajun cuisine.
To paraphrase an old saying, Cajuns live to eat. Outside Louisiana the distinctions between Cajun and Louisiana Creole
cuisine have been blurred. However, Creole dishes tend to be more continental, although using local produce. Cajun victuals are more spicy hot and tend to be more
hearty. But outside Louisiana the distinctions are academic.
The cornerstone of Cajun cuisine is "the trinity": onion, celery, and bell pepper, finely diced. This is similar to the use of the mire poix in traditional French cooking, which is finely diced onion, celery, and carrot. With this base, flavors are layered and concentrated. Inexpensive and readily available ingredients,
seasoned and served over plain white rice, provided the fuel that early Cajun settlers needed for survival. Many such dishes are
still served in homes and restaurants today.
High on the list of favorites of Cajun cooking are the stews called gumbos, a word
brought to Louisiana from Africa. The word originally meant "okra", which is one of the principal ingredients of a gumbo, used as a thickening agent. The word came into
Caribbean Spanish as "guingambó", which is now the word for okra in Puerto
Rico. A filé gumbo is thickened with sassafras leaves, a practice borrowed
from the Choctaw Indians. The backbone of a gumbo is the roux which is flour toasted until nearly burnt, made with fat, not
butter as with the French. The classic gumbo is made with chicken and the Cajun sausage called andouille, but the
ingredients all depend on what's available at the moment.
Another Cajun classic is the variety of jambalayas that is available at any
time. The only certain thing that can be said about them is that they contain rice and
almost anything else. Usually, however, you'll find green peppers, onions, celery and hot peppers. Anything else is optional.
Boudin is a type of sausage made from a pork rice dressing wrapped in pork skin.
It is available by the link from butcher shops or stores. The sausage wrap can be chewed but the stuffing is usually squeezed out
of one end. Saltine crackers are a popular accesory.
Rice proved to be a valuable commodity in early Acadiana. With an abundance of water, rice could be grown practically anywhere
in the region, and grew wild in some areas. Rice became the predominant starch in the diet. Easy to grow, prepare, and digest,
the survival of the Acadians depended on it.
The food of the Cajuns had to meet certain requirements. Many households consisted of 8-12 people, so farming was a
requirement, regardless of the head of household's other vocations. Whoever did the cooking had to prepare food for a lot of hard
working people everyday. Rice became the easiest, cheapest, and tastiest way to do that. Cajun cuisine grew up around the ability
to stretch what little meat, game, or other protein they had.
And, of course, to sop up the juices what would a meal be without cornbread?
The corn pone one hears about in the South is derived from an Algonquian dish
made with corn (maize) flour, salt and water. Wheat and flour was hard to find in many
areas, and did not last long in the south Louisiana humidity. This made the cornbread a necessity.
In most cases, whatever is found on a Cajun table is what a Cajun found in the field
or water a short time before and a short distance away, like crawfish or gator or rabbit or chicken. The cuisine is simple, lively, hearty and plentiful.
It is representative of the early farmers and trappers who supplied most of the food for the Cajun people.
Celebrations
Many people in Cajun Country are prone to have a party "at the drop of
a hat". Any get-together at home with a few friends, night on the town with a larger group, or a full blown festival involving
thousands of people are all greeted with enthusiasm. Nearly every village, town, and city of any size has a yearly festival,
celebrating an important part of the local economy. Examples are the Duck Festival in
Gueydan, The Rice Festival in Crowley, the Sugarcane festival in New Iberia, and the Zydeco Festival in Opelousas. The Crawfish Festival in Breaux Bridge and Festival International in Lafayette are two of the most popular festivals, and attract visitors from
around the world. Smaller local festivals are very popular, and are produced with great fanfare. The majority of festivals
include a fais-do-do or street dance, usually to a live local band. Crowds at these festivals can range from a few hundred
to over 100,000.
Outside Louisiana, a major Cajun/Zydeco festival was held annually in very un-Cajun Rhode Island; featuring Cajun culture and food, as well as authentic Louisiana musical acts both famous and
unknown, and drawing attendance not only from the strong Cajun/Zydeco music scene in Rhode Island, Connecticut and New York City, but from all over
the world. In recent years the festival became so popular that there are now several such large summer festivals near the
Connecticut-Rhode Island border: The Great Connecticut Cajun and Zydeco Music & Arts Festival, (http://www.sunriseresort.com/cajun2004.html) The Blast From The Bayou Cajun and Zydeco Festival, (http://www.strawberrypark.net/cajun_zydeco_schedule.html) and the Rhythm & Roots
Festival (http://www.rhythmandroots.com/).
Mardi Gras underscores the Cajun belief system. The Catholic church figures heavily in planning almost everything and many of the traditions of Acadiana are
based on the church calendar. Ash Wednesday marks the beginning of
Lent in the Catholic church, a 40 day period of fasting and reflection which ends Easter Sunday. So Mardi Gras is the last chance to have a huge party.
The traditional "fat Tuesday" celebration in the rural areas of Acadiana is nothing like the debauchery and craziness that
typifies New Orleans and other metropolitan celebrations. It centers around
the courir (translated: run). A group of people, usually on horseback, will approach a farmhouse and ask for something for
the community gumbo pot. Often, the farmer or his wife will allow the riders to have a chicken, if they can catch it. The group then puts on a show, comically attempting to catch the chicken set out in
a large open area. Songs are sung, jokes are told, and little skits are acted out. When and if the chicken is caught, it is duly
added to the pot at the end of the day.
Institutions
Classification
The Cajuns as a distinct ethnic group
It is relatively uncontroversial to consider the Cajuns a distinct ethnic group. The distinction between the Cajuns and other
people in and around Louisiana is generally agreed to by both the Cajuns themselves and others. Their descent from displaced
Acadians, their retention in significant measure of a unique form of the French language, and numerous distinct cultural customs
distinguish them as an ethnic group. Many (though by no means all) Cajuns live in communities relatively separate from other
Louisianans.
As with most other contemporary Americans, many Cajuns are assimilated into the wider society and live more in a contemporary
American culture than in a distinctly Cajun culture. As with most contemporary Americans of European ancestry, individual Cajuns
are generally free either to embrace their specific ethnic identity or to be seen as undifferentiated "white Americans."
Cajun (rocket)
Cajun is the name of an American sounding rocket. The first Cajun
was launched on June 20th, 1956.
Sources
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