Cajuns: An ethnic group mainly living in Louisiana, consisting of the descendants of Acadian exiles (French-speaking settlers from parts of what is now Canada).

Cajun Etymology: The word "Cajun" comes from the English speaking deformation of the French word Acadien (in French, the masculine Acadien, the feminine Acadienne) which is "A-Cad-jin" or "Cajin" which then became "Cajun". Today, the Cajuns make up a significant portion of south Louisiana's population, and have exerted an enormous impact on the state's culture.

Cajuns as an Ethnic group: Cajuns were officially recognized by the U.S. government as a national ethnic group in 1980 per a discrimination lawsuit filed in federal district court (Roach v. Dresser Industries Valve and Instrument Division). The Cajuns retain a unique dialect of the French language and numerous other cultural traits that distinguish them as an ethnic group. Mostly secluded until the early 1900s, Cajuns today are largely assimilated into the mainstream society and culture. Some Cajuns live in communities outside of Louisiana. Also, some people identify themselves as Cajun culturally despite lacking Acadian ancestry.

Cajun Community Gatherings: In the culture, a coup de main (French for "to give a hand") is an occasion when the community gathers in order to assist one of their members with time-consuming or arduous tasks. Examples might include a barn raising, harvests, or assistance for the elderly or sick.

Cajun Cuisine: Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients. Cajun food is rural, more seasoned, sometimes spicy, and tends to be more hearty. Many well-known Cajun dishes originally were centered on wild game, rice and other local ingredients.

Since most Cajuns were farmers and not especially wealthy, they were known for not wasting any part of a butchered animal. Cracklins are a popular snack made by frying pork skins and boudin is created from the ground-up leftover parts of a hog after the best meat is taken, which is mixed with cooked rice. It is usually formed into a sausage but can also be rolled in a ball and deep fried.

Cajun Festivals: Laissez les bon temps rouler is a cliché phrase of the local culture, which means "let the good times roll." Nearly every village, town and city of any size has a yearly festival, celebrating an important part of the local economy. The majority of Cajun festivals include a fais do-do ("go to sleep" in French) or street dance, usually to a live local band. Crowds at these festivals can range from a few hundred to more than 100,000.

Cajun Music: Cajun music is evolved from its roots in the music of the French-speaking Catholics of Canada. In earlier years the fiddle was the predominant instrument, but gradually the accordion has come to share the limelight. Cajun music gained national attention in 2007, when the Grammy Award for Best Zydeco or Cajun Music Album category was created.

Cajun Reputation: Cajuns, along with other Cajun Country residents, have a reputation for a joie de vivre (French for "joy of life"), in which hard work is appreciated as much as "passing a good time."

Louisiana Creole: The people of various racial backgrounds who are descended from the colonial French/Spanish settlers, African Americans, and Native Americans from the time before the Louisiana territory became a possession of the United States through the Louisiana Purchase (1803). Unlike many other ethnic groups in the United States who are immigrants, Creoles are a group that originated in North America and are descended from native-born peoples.

Creole Cuisine: A style of cooking originating in Louisiana blending French, Spanish, Canadian, Caribbean, Mediterranean, Deep Southern American, Indian and African influences.

Lafayette : Referred to as "The Heart of Acadiana" because of its central location to the Cajun-Creole cultures.

Mardi Gras, (French for "Fat Tuesday", also known as Shrove Tuesday), is the day before Ash Wednesday, which marks the beginning of Lent, a 40- day period of fasting and reflection in preparation for Easter Sunday. Mardi Gras was historically a time to use up the foods that were not to be used during Lent, including fat, eggs, and meat.

A traditional Courir de Mardi Gras chases a chicken for use in a communal gumbo.

Mardi Gras celebrations in rural Acadiana are distinct from the more widely known celebrations in New Orleans and other metropolitan areas. One tradition is the wearing of a capuchon, which is a cone-shaped ceremonial hat. Another distinct feature of Cajun celebration centers on the courir (translated: to run). A group of people, usually on horseback, will approach a farmhouse and ask for something for the community gumbo pot. Often, the farmer or his wife will allow the riders to have a chicken, if they can catch it. The group then puts on a show, comically attempting to catch the chicken set out in a large open area. Songs are sung, jokes are told, and skits are acted out. When and if the chicken is caught, it is added to the pot at the end of the day. The "Courir de Mardi Gras," held in the small town of Mamou, has become well known.