Get the latest Acadian recipes from Group Recipes. http://www.grouprecipes.com/tag/acadian Brief Description....I don't think so. Cajun cooking is based on the holy trinity....onions, celery and green peppers....to add the Acadian twist I have substituted the green pepper for red pepper....Red pepper is very Acadian. For those of those you who are not familiar with Acadian culture...well the Cajun's owe their existence to the Acadians and the British. It was the British who expelled the Acadians who would not swear alegiance to the British monarchy from what was then known as Acadia (now Nova Scotia). Those folks sailed to the closest French settlement at the time...Louisianna, and Cajuns were born. I had the idea for this dish when I watched a show on how to cook good gumbo...This was my first exposure to Cajun roux.....What a wonderful way to add flavour to a meal. I am a strong believer in flavouring a pan...this recipe is all about that. It does take some work...but it was the best meal I have had this week...maybe this year. It was that good (I know its only February) http://www.grouprecipes.com/87959/acadiancajun-cabbage-with-cajun-potatoes.html . http://www.grouprecipes.com/68669/dixies-acadiana-burger.html In early Atlantic Canada, the "lassy mog" was a classic home-baked treat. Its charming name is derived from the local dialect for the region's widely used sweetener, molasses ("lassy") and a small, low-rising cake ("mog"). I changed the name to Lassy Mays because I left out the requisite dates and pecans. http://www.grouprecipes.com/48737/lassy-mays.html