The most famous recipes for crawfish, catfish, crab, broiled oysters, and jambalaya can trace their roots back to the Canadian Maritimes. When French-speaking Acadians, also known as Cajuns, came to Louisiana from Canada they met culinary influences from African, Native American, and Spanish people. Cajun cuisine has a reputation for being hot and spicy but that isn’t really true. Cajun food is richly seasoned but not always hot. Most dishes begin with a base of bell peppers, onion, and celery, referred to as ‘trinity’. Parsley, bay leaves, thyme leaves, and scallions are commonly used along with garlic and cayenne pepper.