Before our last trip to Nova Scotia, I read about the history of the Acadians from this part of the country. I discovered that they were expelled from Canada by the British in the 1700's, and that some of them settled in the bayous of southern Louisiana. "Acadians" became shortened to "Cajuns" and, as we all know, a fabulous cuisine developed there in the south. The Acadians were known to be industrious farmers, hunters and fishermen leading a simple life off the land. Today's Cajun cuisine reflects those roots. It uses simple ingredients, often stretching a meal with rice. Due to Louisiana's location near the Gulf of Mexico, it often features seafood. Cajun flavours begin with the triad of celery, onions and peppers, along with a spice mix of cayenne, garlic, paprika and herbs.