A Few of Our New Found Things

We have had some fun exploring Cajun country and learning about the area.

One of the first things that we noticed as we were driving towards Abbeville, Louisiana was the smell of smoke in the air. This is sugar cane country and they are in the middle of harvest. After they cut it off they burn the fields. We were driving close to a field the other day and decided to stop and get a picture. Do you see B. at the edge of the field?
About six miles from where we are staying is a small town that we found sort of interesting.
The land for the town was purchased by an August Erath, who was a Swiss German. He was instrumental in getting the railroad to come to the town. It is named after him even though he never lived there. He lived in New Iberia, a neighboring town that is much larger. The town has been flooded numerous times due to hurricanes coming ashore near it or due to the back wash from others.

We also found this sign not far out of the town of Erath.
I never really understood the difference between Cajun and Creole. I have learned that Creoles are of French and European descent, mainly aristocracy who settled in cities. Creoles take to culinary spices and generally use vast ingredients and several courses.

Cajuns were French, Catholic settlers of Acadian Nova Scotia, Canada. Looking for freedom to live as they pleased, in 16o4 they began moving into eastern Canada. They found fertile fields and abundant fish and wildlife. To them it was heaven on earth so they called it Arcadia, or 'Acadie'. Acadia was a distinct colony of New France, and was geographically and administratively separate from the French colony of Canada (modern day Quebec), which led to Acadians and Québécois developing two rather distinct histories and cultures.

In 1713 the English took control of their settlements after a war with France. The Acadians struck a deal with their new rulers and agreed to remain neutral in any future conflicts between the English and French. In return, they asked to be left alone to live in peace and isolation.

Faced with the refusal of the Acadians to pledge allegiance to the British crown and Anglican Church in 1755, English Governor Charles Lawrence took action on his own and gave the orders that led to the expulsion of the Acadians. Families were scattered and many lost their lives. Some returned to Europe, others moved to French speaking areas, and some went to the English colonies to the south. By 1784 the King of Spain consented to allow them to settle in South Louisiana. The Acadians then joined a scattering of their people who had arrived as early as 1765 from the Caribbean and the East Coast. Since they received a hostile greeting from the French aristocracy, they headed west and into the unsettled territory. They settled along the bayous of south central and south western Louisiana.

Now you know what I've learned.

We went to a concert where some well know Cajun players participated. Last evening we tried out some of the food. This isn't crawfish season so my fish platter didn't have them on it, however the catfish, crab, shrimp, frog leg, etc were good. Bob had alligator and it was good. They also had Cajun music and dancing. The music is interesting. Most of it is a fast three four time played by fiddles, guitars, accordians, and sometimes drumsets.

There are also lots of oak trees in this area. I now understand "in the shade of the old oak tree." This tree is in the down town area and as you can see it extends out over half of the street. It would cover close to half a block. It is not the only large tree like this.
That is B standing under the tree.
We also took a side trip to Avery Island, home of the McIlhenny Co., Tabasco. I was surprised to see some higher ground. Everything is extremely flat around here with the exception of this island, which has an area over one hundred feet high.

We took the tour and learned that the peppers are not picked until they reach a special shade of red. The same day they are mixed with some salt, ground, strong vinegar added, then the mash is placed in oak barrels, and closed with lids which in turn are covered with salt. Some holes have been drilled in the lids to allow expansion when it ferments. Then the barrels are aged for three years before it is bottled. The salt that is used comes from a salt mine on the island. It turns out that the island is a huge salt dome. The salt was first found about fifteen feet below the surface. They don't know how deep it goes but think it may be many miles. They also found oil.

It has been great seeing and learning about this area. The people here are relaxed, (last night the waitress sat down with us for a chat) and very friendly. We are enjoying our visit.