41. The Worlwide Gourmet Presents All You Want To Know About American Cuisine A Short Glossary of cajun and creole cooking cajun and creole cultures aredistinct, as are their styles of cooking. cajuns are country people, http://www.theworldwidegourmet.com/countries/usa/cajun.htm

Michele Serre, Editor With the collaboration of Charlotte Stead, cooking teacher at Cookin'Cajun Cooking School, Louisiana To learn more A Short Glossary of Cajun and Creole Cooking All you want to know about AMERICAN CUISINE Cajun Cooking - or Creole? Traditional Recipes Bread Pudding with Amaretto Sauce Crawfish Etouffée Creole Gumbo Creole Sauce ... Shrimp Beignets Crossing the bayous of southern Louisiana, breathing in the aromas of the French market in New Orleans, or travelling up the Mississippi, you'll discover Cajun and Creole cooking in this country that became home to many of the Acadians who left Nova Scotia during "le grand dérangement" and deportations of 1755. Cajun or Creole? On the banks of the Mississippi in Louisiana, the cooking has accents that are found nowhere else in the United States. This cultural heritage - going back to the time America was discovered - is a melting pot in which the traditions of the people who have come here are combined with local products. Traditional aspects such as butchering, suckling pig, crawfish boils all show to what extent this is a unique cuisine. A look into the evolution of praline, the growing of the Cajun coffee tree, the making of beignets and hush puppies, the preparation of gumbo There are only some of the myriad facets to be discovered. In crossing the bayous of southern Louisiana, breathing in the aromas of the French market in New Orleans, or travelling up the Mississippi, you'll discover three hundred years of history.

42. Cajun & Creole Cooking Viewing Page 1 of 23 for cajun creole cooking cajun creole cooking 1 cajun creole cooking 2 cajun creole Cook Books cajun creole cooking http://www.free-recipes.co.uk/recipes-store/Books/browse-4304-salesrank-1.html

Recipes Store US Recipe Book Store UK Recipe Book Shop USA Regional Cooking Midwest USA Cooking ... Chef Prudhomme's Louisiana Kitchen Chef Prudhomme's Louisiana Kitchen Author: Paul Prudhomme Publisher: Morrow Cookbooks RRP: Our Price: Saving: Usually ships in 24 hours Arnaud's Restaurant Cookbook Arnaud's Restaurant Cookbook Author: Kit Wohl, David Spielman Publisher: Pelican Publishing Company RRP: Our Price: Saving: Usually ships in 24 hours The Commander's Palace New Orleans Cookbook The Commander's Palace New Orleans Cookbook Author: Ella Brennan, Dick Brennan Publisher: Clarkson Potter RRP: Our Price: Saving: Usually ships in 12 to 13 days Galatoire's: Biography of a Bistro Galatoire's: Biography of a Bistro Author: Marda Burton, Kenneth Holditch Publisher: Hill Street Press RRP: Our Price: Saving: Usually ships in 24 hours Justin Wilson's Homegrown Louisiana Cookin' Justin Wilson's Homegrown Louisiana Cookin' Author: Justin Wilson Publisher: Wiley RRP: Our Price: Saving: Usually ships in 24 hours Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant Commander's Kitchen : Take Home the True Taste of New Orleans With More Than 150 Recipes from Commander's Palace Restaurant Author: Ti Adelaide Martin, Jamie Shannon

43. Cajun & Creole Cooking Viewing Page 2 of 23 for cajun creole cooking cajun creole cooking 2 cajun creole cooking 3 cajun creole Cook Books cajun creole cooking http://www.free-recipes.co.uk/recipes-store/Books/browse-4304-salesrank-2.html

Recipes Store US Recipe Book Store UK Recipe Book Shop USA Regional Cooking Midwest USA Cooking ... The Top 100 Cajun Recipes of All Time The Top 100 Cajun Recipes of All Time Author: Trent Angers Publisher: Acadian House Publishing RRP: Our Price: Saving: Usually ships in 24 hours Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril Emeril's TV Dinners: Kickin' It Up a Notch with Recipes from Emeril Live and Essence of Emeril Author: Emeril Lagasse Publisher: Morrow Cookbooks RRP: Our Price: Saving: Usually ships in 24 hours Justin Wilson Looking Back: A Cajun Cookbook Justin Wilson Looking Back: A Cajun Cookbook Author: Justin Wilson Publisher: Pelican Publishing Company RRP: Our Price: Saving: Usually ships in 5 to 9 days Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country Cajun Cuisine: Authentic Cajun Recipes from Louisiana's Bayou Country Publisher: Beau Bayou Publishing Company RRP: Our Price: Saving: Usually ships in 24 hours Breakfast At Brennan's And Dinner, Too: The original and most recent recipes from New Orleans' world-famous Brennan's Restaurant and a tribute to its founder, Owen Edward Brennan Breakfast At Brennan's And Dinner, Too: The original and most recent recipes from New Orleans' world-famous Brennan's Restaurant and a tribute to its founder, Owen Edward Brennan Author: Pip Brennan, Jimmy Brennan, Ted Brennan

44. Cajun And Creole Food - Bourbon cajun and creole Food,Feel The Life, Live The Feeling of New Orleans and BourbonStreet. Note May freeze after cooking and reheat in microwave. http://www.geocities.com/BourbonStreet/3131/food.html

Angels Aquarium of the Americas Awards Bourbon Belles Webring ... The End... Louisiana Cuisine "First, you make a roux," is the standard opening line for many Louisiana recipes. There's no denying the French heritage in Louisiana cuisine, Cajun cuisine in particular. Because of the scarcity of many things in early Louisiana, the Cajun roux was made with oil and flour and a bisque made without cream, a far cry from the French version of butter, flour, and cream. Source: About.com Red Beans and Rice with Smoked Sausage Red beans and rice is a delicious and popular Louisiana dish traditionally served on Mondays using the ham bone left over from the previous Sunday's ham dinner. Red kidney beans are most often used, but many purists feel the flavor is too strong and use the small South Louisiana red beans. "In all the ancient homes of New Orleans, and in the colleges and convents, where large numbers of children are sent to be reared to be strong and useful men and women, several times a week there appear on the table either the nicely cooked dish of Red Beans, which are eaten with rice, or the equally wholesome White Beans a la Creme, or Red or White beans boiled with a piece of salt pork or ham." -The Picayune Creole Cookbook 1900 1 pound dried red beans 1 1/2 pounds smoked sausage cut into chunks 1 ham hock 1 large onion chopped salt to taste 1 clove garlic minced 1 teaspoon dried thyme 1 teaspoon freshly ground pepper 1/2 teaspoon sage 1/8 teaspoon cayenne pepper freshly cooked white rice

45. Cajun/Creole Cuisine - Recipes For Cajun And Creole Food John Folse is a leading authority on creole and cajun cooking. He has his own show, Tony is often called the Ole Man of creole and cajun cooking. http://frenchfood.about.com/od/cajuncreolecuisine/

zJs=10 zJs=11 zJs=12 zJs=13 zc(5,'jsc',zJs,9999999,'') About French Cuisine Cajun/Creole Cuisine Find Recipes Advanced Browse Main French Cuisine ... Help zau(256,140,140,'el','http://z.about.com/0/ip/417/C.htm','');w(xb+xb+' ');zau(256,140,140,'von','http://z.about.com/0/ip/496/7.htm','');w(xb+xb); FREE Newsletter Sign Up Now for the French Cuisine newsletter! See Online Courses Search French Cuisine Cajun and Creole Recipes Creole cooking is based on French cooking but is a rich, diverse mélange of not only French, but Spanish, African, Italian and many other influences. Cajun, on the other hand, is said to be more "purely" a French cuisine. No matter which you prefer, as they say in New Orleans: Laissez les bons temps rouler! Alphabetical Recent Shrimp Creole New Orleans Style Recipe A shrimp creole recipe from New Orleans. Stuffed Eggplant with Shrimp and Cheese A cajun recipe for eggplant cooked with shrimp and baked with cheese. Gumbo - Turkey Bone Gumbo - Turkey Leftover Recipes A Cajun recipe for Turkey Bone Gumbo Shrimp Recipe - Shrimp Creole A shrimp recipe from Louisiana for Shrimp Creole This creole recipe for Shrimp and Crab Etouffee more from your guide A cajun recipe for Sausage, Ham, and Chicken Jambalaya

46. Louisiana Cooking: Cajun And Creole Recipes And Background Includes a brief history of cajun and creole cooking in Louisiana, as well as aRecipe of the Month from my cookbook titled The Melting Pot. http://www.vivelacajun.com/Louisiana Cooking/

LOUISIANA COOKING This section gives you a brief history of Cajun and Creole Cooking in Louisiana. It also provides you with a Sample Recipe . A complete cookbook titled The Melting Pot will soon be available for purchase. "CAJUN & CREOLE COOKING" A Brief History The early French creole pioneers brought with them the culinary art of French cooking. The European stores of herbs, spices and wheat soon gave out. Frustrated with a daily diet of Indian corn and the lack of variety in the few vegetables that were grown by German farmers along the Mississippi River above New Orleans, the housewives marched on the Governor's home in the first women's rights demonstration in the new world . It was labeled the "Frying Pan Revolt", and it worked. The Governor's housekeeper, Madame Langlois, organized the FIRST COOKING SCHOOL IN AMERICA. Madame taught what she learned from the Indians. She taught them to make cornflour; to harvest honey; to cook hominy and grits; and to skin, marinate, stuff and cook wild game. She added new ways to cook the abundant fish, crawfish, crabs and shrimp. She introduced them to native herbs and spices, such as sassafras, and the dried root bark of trees from the laurel family which was used in medicine and as flavoring. The Indians also used the leaves to make file powder which was used as a medicine to sweat a fever, as well as to thicken a gravy or give zest to a stew.

47. Experience Great Cajun & Creole Food And Recipes With Chef John Folse & Co. Using The Roux of cajun and creole cooking. THE BUTTER BASE ROUXS (The Classicaland creole Rouxs). 1 cup butter 1 cup flour http://www.jfolse.com/fr_rouxs.htm

"What I love about cooking is that after a hard day, there is something comforting about the fact that if you melt butter and add flour and then hot stock, it will get thick! It's a sure thing in a world where nothing else is sure, it's a certainty, the stock will thicken!" Nora Ephron Stocks may be thickened by means of reductions, eggs, butter, vegetable purees, cream, foie gras, various starches and even blood. In classical French cuisine, the roux is the primary thickening agent. Equal parts of butter and flour are well blended over heat to create a roux. This process may produce rouxs of different colors and thickening capabilities depending on the cook's need. In Cajun and Creole cuisine, the roux has been raised to a new dimension never before experienced in other forms of cooking. Butter, lard, peanut oil, bacon fat and even duck fat have been used in combination with flour to produce as many taste and color variations as there are cooks in South Louisiana. In classical cuisine, the brown roux is used for brown sauce, the blonde roux for veloutes and the white roux is used for bechamels. In Creole cuisine, a brown roux is made from butter or bacon fat and is used to thicken gumbos and stews requiring a light touch. The Cajuns, on the other hand, are the originators of the most unique rouxs in modern cookery.

48. Experience Great Cajun & Creole Food And Recipes With Chef John Folse & Co. Knowing the foundation of cajun and creole cooking will ensure a clear understandingof the direction we have chosen to take. http://www.jfolse.com/mm_history.htm

Prior to beginning our adventure into the cuisines of South Louisiana, it is imperative that I begin by outlining the basic principles, procedures and terminologies that are unique to Cajun and Creole cookery. It is important to realize that cultures and cuisines must constantly evolve. This evolution process is brought about when new ingredients and ideas are introduced into a region. Here in South Louisiana, the evolution process may be witnessed at every turn. The Cajuns today have more access to the outside world because of increased mobility and as interstates began to cross the bayous, cities arose from our swamplands. An example of this process of change is the merging of cultures in New Orleans. Today it is difficult even for the locals to tell the Cajuns from the Creoles. However, we all agree that evolution is imperative, if our cultures and cuisines are to survive. Though we will look into this evolution of Louisiana cuisines, I feel it is necessary to first understand from whence it came. Knowing the foundation of Cajun and Creole cooking will ensure a clear understanding of the direction we have chosen to take.

49. Yum, Yum, Yum! A Taste Of Cajun & Creole Cooking YUM, YUM, YUM! A TASTE OF cajun creole cooking reviews from the nation s topcritics and audiences. Also includes movie info, trailer, poster, photos, http://www.rottentomatoes.com/m/yum_yum_yum_a_taste_of_cajun_and_creole_cooking/

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50. The Ouisi Bistro. Cajun And Creole Cooking At It's Best! A bistro on Granville near 14th creating cajun and creole cuisine from freshBritish Columbia ingredients. Includes menus, wine list, location map and http://www.ouisibistro.com/

51. Features Item : Regional Cuisines: Cajun And Creole Cuisines There was a time when cajun and creole cooking were distinct and separate.However, over a period of many years, both of these melting pot cuisines have http://www.preparedfoods.com/CDA/ArticleInformation/features/BNP__Features__Item

All BNP Media TheNEWS ASI Appliance Design Assembly CeramicIndustry CircuiTree CommercialFloorCare DairyFoods EDC EnergyUserNews EngineeredSystems FCI FoodEngineering FoodMaster ICS IndustrialHeating ISHN NationalDriller NationalFloorTrends NutraSolutions IPP PCI PMEngineer PlumbingMechanical PointOfBeginning PollutionEngineering PreparedFoods PCE ProcessHeating Quality ReevesJournal RoofingContractor SDM Security SNIPS StoneWorld-CSTD SupplyHouseTimes Tile WallsCeilings WorldTrade Home Editorial Archives 2005 Food Master-Ingredient Supplier Directory 2005 Wellness Directory ... Want to use this article? Click here for options! Posted on: 12/09/2003 Regional Cuisines: Cajun and Creole Cuisines By Wilbert Jones There was a time when Cajun and Creole cooking were distinct and separate. However, over a period of many years, both of these melting pot cuisines have merged together. Today, the average American cannot distinguish one from the other. Cajun History Cajun cooking has jumped the border to Florida, where this stewed gator with yellow rice dish has become very popular. Cajun cooking was created by the descendants of the French Canadians (called Arcadians), who migrated to Southern Louisiana around the mid-1700s. This region of the country was covered with lots of swamps and bayous, and animals such as wild ducks, crawfish, turtles, frogs, and alligators were plentiful; they became staples in the Arcadians’ everyday diet.

52. Cooking > Regional & Ethnic > Cajun & Creole cajun and creole cooking, which combines influences from French and Spanishsettlers, Native Americans, and AfricanAmericans, has become one of the most http://www.libreriauniversitaria.it/BUS/r_CKB013/p_1/Cajun_&_Creole.htm

PowerSearch: Libri Italiani English Books DVD Reparto Selezionato Cooking Essays History Reference ... Tablesetting Altri Reparti Architecture Art Computers Drama ... True Crime Cooking Cajun: Cooking Around the World Autore: Ruby Le Bois Lorenz Books, May 2005 Includes all the classics from Seafood Gumbo amd Jambalaya to Bananas Foster.... ( Continua Cajun Low-Carb Autore: Jude Theriot Pelican Publishing Company, February 2005 Louisiana spice for the carbohydrate-conscious. By using these recipes, Chef Jude Theriot lost more than one hundred pounds!... ( Continua Creole Nouvelle: Contemporary Creole Cookery Autore: Joseph Carey Taylor Trade Publishing, November 2004 Chef Carey presents many of the classic New Orleans Creole recipes in a new and improved format, along with new recipes of his own. The book also includes recipes from several young and modern chefs who are improving on the traditional, deep-rooted Creole style of... ( Continua Audubon Plantation Country Cookbook Autore: Anne Butler Pelican Publishing Company, January 2004 Recipes, folktales, and historical tidbits from Louisiana and Mississippi plantations. Illustrated with vintage photos.... (

53. Cajun And Creole Cooking cajun and creole cooking. cajuns are the folks who live in the bayou country tothe west and south of New Orleans. Originally French Canadians, they were http://www.cuisinenet.com/glossary/cajcre.html

Cajun and Creole Cooking Cajuns are the folks who live in the bayou country to the west and south of New Orleans. Originally French Canadians, they were exiled to Louisiana in the 18th century when they refused to swear loyalty to England, and their name is a corruption of "Canadian." Unlike "classic" southern cooking rice and seafood that are so abundant in the Gulf of Mexico. Gumbos and jambalayas are the most well-known Cajun specialties . Peppers, onions, and celery are an inseparable trio in many recipes (eg., crayfish bisque and the various gumbos) and they almost always join a roux . As in the Southwest , the general American aversion to spicy foods is suspended in Louisiana: cayenne peppers and chiles from Latin America have found a regular place in the Cajun larder. They were probably imported by the Spanish, who briefly occupied the area. Likewise, Native American influence is strongly felt in many recipes. The term, Creole, means simply a person with European blood who has been born in the New World. Over time, it also came to apply to those with mixed French or Spanish and African or Caribbean blood. In the world of cooking, it names the French-inspired haute cuisine of New Orleans. Here, tried-and-true French methods met American ingredients head-on. The results were tantalizing: Creole bouillabaisse , shrimp , okra beignets pompano en papillote chicken Rochambeau wild goose cassoulet , and of course terrapin stew . Many of the ingredients and methods of Cajun cooking are used in New Orleans as well. Roux is a common first step; crawfish and oysters show up everywhere. But the simple has given way to a complex, distinctive patois that can be heard in the tastes of New Orleans' famous eateries.

54. CuisineNet Digest: Cajun And Creole Cooking cajun and creole cooking. Many of the ingredients and methods of cajun cookingare used in New Orleans as well. Roux is a common first step; http://www.cuisinenet.com/digest/region/usa/cajun.shtml

**SSI ERROR** Atlanta Boston Chicago Los Angeles Miami New York Philadelphia Portland OR San Francisco Seattle Washington DC Cajun and Creole Cooking The United States The Midwest Midwestern Dishes New England The South "Classic" Southern Cooking Cajun and Creole Cooking Southern Dishes The Southwest Southwestern Dishes Breakfast in the United States Harvey House Restaurants Ingredient Sidebar: Apples Blueberries Breakfast Cereal Caviar ... Okra Oysters: Everything You Wanted to Know But Were Afraid to Ask Oysters on the Half Shell: Kinds, Qualities, Drinks Kinds of Oysters: What's Your Type? A Natural History of Oysters: They Reproduce How? Pasta: Noodles or Pasta? Homemade vs. Storebought A Pasta Gallery Ramps ... Taro Root Cajuns are the folks who live in the bayou country to the west and south of New Orleans. Originally French Canadians, they were exiled to Louisiana in the 18th century when they refused to swear loyalty to England, and their name is a corruption of "Canadian." Unlike "classic" southern cooking rice and seafood that are so abundant in the Gulf of Mexico. Gumbos and jambalayas are the most well-known Cajun specialties . Peppers, onions, and celery are an inseparable trio in many recipes (eg., crayfish bisque and the various gumbos) and they almost always join a

55. Vegetarian Journal: Vegan Cajun And Creole Cooking Full text of the article, Vegan cajun and creole cooking from Vegetarian Journal,a publication in the field of Home Garden, is provided free of charge http://www.findarticles.com/p/articles/mi_m0FDE/is_3_23/ai_n6140645

@import url(/css/us/style1.css); @import url(/css/us/searchResult1.css); @import url(/css/us/articles.css); @import url(/css/us/artHome1.css); Home Advanced Search IN free articles only all articles this publication Automotive Sports FindArticles Vegetarian Journal May-June 2004 Content provided in partnership with 10,000,000 articles Not found on any other search engine. Related Searches Cookery, American / Recipes and menus Cookery, Cajun / Recipes and menus Cookery, Creole / Recipes and menus Featured Titles for Air Classics Art Culinaire Ask CPSC Monitor ... View all titles in this topic Hot New Articles by Topic Automotive Sports Top Articles Ever by Topic Automotive Sports Vegan Cajun and Creole cooking Vegetarian Journal May-June, 2004 by Kate O'Neill Save a personal copy of this article and quickly find it again with Furl.net. It's free! Save it. LONG BEFORE CHEF PAUL PRUDHOMME started the Cajun food craze of the last two decades, the culinary traditions of southern and central Louisiana were well-loved throughout the world by those in the know. Although commonly associated with very spicy dishes, neither Cajun nor Creole food is usually found to be quite as hot in Louisiana as it is outside of the region. As in so many aspects of popular culture, sensationalism has won the day. Nevertheless, the reputation for peppery, flavorful food is well deserved, and fortunately, the main characteristics of Cajun and Creole cooking easily cross over into the vegan kitchen.

56. Basic Cajun & Creole Cooking: Hands-on Basic cajun creole cooking Handson. cajun and creole cooking are native tothe Bayou country in southern Louisiana. Learn the basic methods and styles http://www.schoolcraft.edu/www-catalog/CES2254.HTM

Home Help Search Site Map C.E.S. Course Description Cajun and Creole cooking are native to the "Bayou" country in southern Louisiana. Learn the basic methods and styles of these great cuisines. The first day you'll learn what Cajun and Creole are, and then prep for the next meeting. On the second day you'll create, cook, sample, and package your New Orleans' fare to take home. Prerequisite: CES 2187 Skill Development or with chef's approval.

57. USA Cajun Creole Recipes Culinary History And Information free recipes from around the world, even catering for those with special diets.Find free cajun creole recipes online in our cooking by country section! http://www.recipes4us.co.uk/Cooking by Country/USA Cajun Creole Recipes Culinary

Your online resource for all things culinary Home Search this Site Online Shop Feedback RECIPES BY CATEGORY Starters/Hors d'ourvre Soups Main Courses Accompaniments ... Specials/Holidays RESOURCE PAGES Conversion Charts (All) Culinary Terms Growing Herbs and Vegetables Ingredient Analysis ... World Cuisine History/Recipes SITE INFORMATION About Us Advertise/Sponsor Printing Recipes Private Privacy ... Media Resources American Cajun Creole Cooking by Country March Scroll down for Recipes Cajun and Creole food is the product of southern Louisiana, a State situated in the south of The United states of America. It has a sub tropical climate with marshes and fertile delta lands as well as prairie and gentle rolling hills. A large area of Louisiana is covered by water, made up of rivers, including the Mississippi and Red Rivers and lakes as well as the many slow moving bayous along costal areas which accounts for the popularity of fish, seafood and other “water animals” in this cuisine. Southern Louisiana's population is made up of the original Native Indians, as well as the descendants of the many peoples who settled here including French, Spanish, English, German, Acadians, West Indians and Africans, all of whom have contributed to create the cuisine.

58. Cajun And Creole Cooking, School Of Continuing Education, University Of Wisconsi cajun and creole cooking Home Courses Programs Certificate Programs Customized Training Faculty Staff. cajun and creole cooking http://cfprod.imt.uwm.edu/sce/course.cfm?id=7765

59. Cooking Light - Cajun Versus Creole What s the distinction between cajun and creole cuisines? http://www.cookinglight.com/cooking/cs/worldcuisine/article/0,13803,237732-23774

Ya-Ya Cuisine Main Cajun versus Creole Clueless Gourmet: Ya-Ya Recipes Gulf of Mexico Gumbo Turkey Jambalaya Stewed Okra and Tomatoes Cajun-Grilled Corn on the Cob Cajun versus Creole What's the distinction between Cajun and Creole cuisines? Well, the differences may be subtle, but they're there. Cajun cooking grew out of French and Southern cuisines, and is more country-style. It makes much use of roux, and generally employs more spices than Creole cooking. Creole cooking has Spanish, French, and African influences, and uses more butter, cream, and typically more tomatoes than Cajun cooking. Both types often call upon the holy trinity bell peppers, onions, and celery as the foundation of flavor. Home Contact Us Privacy Subscribe ... Magazine Customer Service

60. Augusta Heritage Center Evening miniclasses in creole cooking, cajun Songs, Zydeco Dance, and othersadd greatly to the theme of the week. ACCORDION - Goldman Thibodeaux (creole http://www.augustaheritage.com/cajun.html

Augusta Festival 2005 Schedule Augusta FAQ’s About Augusta ... Theme Weeks Send this page to a friend CAJUN/CREOLE WEEK JULY 10 - 15, 2005 - WEEK 1 Tuition: Click HERE for complete registration information Laissez les bon temps rouler! Cajun/Creole Week celebrates the French traditions of southwest Louisiana through music, dance, song, crafts, folklore, and food. The staff features senior artists and young inheritors of these traditions. Coordinator Lynne Terr has assembled a staff that represents the best Cajun culture. The staff includes three members of the Reed/Trahan family, and Zydeco Force, a band with many ties to the late Delton Broussard. We’re again offering several levels of fiddle and this year we have six different accordion classes. Creole Accordion and Electric Bass are two classes we’ve never offered before. Dancers may choose classes on Cajun or Zydeco dance or both. Each day starts with a choice of jam sessions or visits to the Cajun Resource room, where you can browse, visit with the “accordion doctor,” and have a cup of good strong Cajun coffee.

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