French is the language of cooking in Cajun Country, where the French Acadians from Nova Scotia settled after being exiled by the British in 1755. Some of Louisiana’s most famous foods are identified with this region – gumbo, boudin, etouffee, andouille, tasso, jambalaya, and boiled crawfish. Fresh and smoked meats and sausages and just-caught fish and seafood are the nuts and bolts of eating here, and you’ll find them prepared in every way imaginable – stewed, stuffed, smothered, boiled, and crisply fried – all with a good jolt of spice.