Cajun Coast

The food along the Cajun Coast can be best described by those who settled the area. The Cajuns brought their spicy way of life to this area, and with it, influenced the cuisine, making a lasting impression that is still very evident today. From farming methods, to spices, to the inclusion of seafood in many dishes, the Cajun flair spices up the cuisine of the Cajun Coast.

The Cajuns lived along the waterways of Louisiana and lived off the land. All forms of seafood were cooked with local seasonings of the Native Americans and those brought over by the French and Spanish. In particular, Morgan City and Franklin’s culinary history was shaped by the discovery of jumbo shrimp in the Gulf of Mexico and the riches of the Atchafalaya Swamp Basin, the largest overflow swamp in the United States.

The cuisine prepared along the Cajun Coast consisted of lots of one pot meals. They smothered foods, used the holy trinity (onions, bellpepper, and celery), and used roux (a mixture of flour and oil). These dishes have been passed down and still make up the menus today.