on, they lived close to land, intermarried, and proudly retained their own customs, their religion and their own provincial form of the French language. (Herrin, 102)The Cajuns ancestors, were cruelly exiled from New Acadia by the British in 1765. In one of the nations largest, mass migrations, more than 10,000 fond permanent homes in Louisiana. In Anacadia, newly impoverished white Creoles often intermarried with the predominantly lower-class Cajuns, and were largely assimilated into Cajun culture.(Herrin,111)Cajuns and Creoles both have contributed so much to New Orleans culture and social life that without it New Orleans wouldnt be the unique city it is. Cajuns are French colonists who settled the Canadian Maritime provinces in the 1600s. The settlers named their region Acadia and were known as Acadians. In Acadia this is where the word Cajuns came about.(Herrin 115)The Cajuns developed their own distinct lifestyle in the swamps and surrounding areas of south Louisiana. Cajun contributions of New Orleans and Louisiana are immense and improved the quality of life we now enjoy. Over one million people of Cajun or mixed Cajun blood live in Louisiana with the Creoles.Both Cajun and Creole food rely heavily on a variety of herbs and spices. The Cajuns in particular love the food hot and spicy. They make a lot of fish dishes. One of their popular fish dishes in New Orleans is the trout marguery. There is no one way to make this dish and as for any other dishes. There are plenty of different recipes for each new dish they make. Cajun cooking is a combination of French and Southern cuisine.(Sherman,117)When it comes to food both Cajuns and Creoles have no problem sharing. They make huge amounts of food to feed enough mouths. They are both not greedy and certainty not selfish. They will gladly share a meal with you offering the choicest morsels for your pleasure. All their recipes came from France and Spain as did their chefs...