Bam! How Did Cajun Flavor Take Over the World?

If "Cajun-style" only makes you think of spicy chicken sandwiches
and popcorn shrimp, you need to join us in the Big Easy this
episode, to meet the real Cajun flavor. Cajun cuisine and
its close cousin, Creole, were born out of the unique landscape of
the Mississippi River delta, whose bounty was sufficient to support
large, complex Indigenous societies, without the need for farming
or even social hierarchies, for thousands of years. Europeans were
slow to appreciate the wealth of this waterlogged country, but, as
waves of French, Spanish, and American colonists and enslaved
Africans arrived in Louisiana and the port of New Orleans, they all
shaped the food that makes it famous today. But it would take a
formerly enslaved woman turned international celebrity chef, a
legendary restaurant that's hosted Freedom Riders, U.S. presidents,
and Queen B, and a blackened redfish craze to turn Louisiana's
flavorsome food into a global trend. Come on down to the bayou this
episode, as we catch crawfish and cook up a storm to tell the story
of how Cajun and Creole flavors ended up on home-cooking shows, in
Disney movies, and at drive-throughs nationwide. Learn more about
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