Cajun = spicy.
And spicy is my middle name.
So, the Cajuns came to Louisiana around the 1700s as Acadians from the French-Canadian region, Nova Scotia. They didn’t come to Louisiana by choice (they were exiled), but they brought with them some French country cooking. In Canada, they lived off the land and ate what was available, mostly meat and vegetables that they cooked in a stew. The Acadians were poor, country folk, and most of their dishes were easy one-pot recipes that were thick and hearty.
In Louisiana, the Acadians found all sorts of new ingredients, like oysters, alligator, …