The Cajun blend or Cajun blend is a spice composition that comes from Acadian cuisine (French from Louisiana in the USA). It is a blend of cultures where French aromatic herbs meet the hot spices of Mexico and the Caribbean. A blend of character, slightly spicy, with a background of Paprika, Garlic, Onion, Cumin, Chili and aromatic herbs.
The Acadians were the first French settlers in North America. Immigrating to Canada in the early 1600s (present-day Maritime Provinces), they lived off what was readily available to them. Traditional peasant-style recipes from the French countryside—usually meat and vegetables cooked with a thick sauce in a single pot—were adapted to include what Acadians could catch or harvest from both land and sea. Refusing to pledge allegiance to the British Crown in 1755, more than 15,000 Acadians were deported, many of whom went to Louisiana.
Once settled in the South, these French-Canadian farmers once again adapted their cuisine to the ingredients available in the region. Their cuisine has evolved to include crab, oysters, alligator, crawfish, shrimp, catfish and redfish caught in the Gulf of Mexico and nearby bayou waters. Potatoes were replaced by rice, which thrived in Louisiana's warm climate, peppers replaced carrots in the culinary base of stews (the Holy Trinity), and new spices (black pepper, chili, cumin) were introduced. Influences from the Spanish, Native Americans, and African Americans also played a key role in making Cajun cuisine what it is today.