Despite the increased popularity of Cajun foods such as gumbo, crawfish etouffee, and boudin (a pork and rice sausage), relatively little is known about the history of this fascinating cuisine. 'Stir the Pot' explores its origins and evolution from the seventeenth-century French settlement in Nova Scotia to the explosion of Cajun food onto the American dining scene over the past few decades.
Author Biography
Mercelle Bienvenue, Carl A Brasseaux and Ryan A Brasseaux
