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Easter Traditions: Cajun Easter Foods and Recipes

Updated on March 26, 2016
Patty Inglish, MS profile image

Patty collects recipes from past generations among ethnic groups, the 13 Original Colonies, the American Civil War & the 19th century.

Bay of Fundy, Nova Scotia
Bay of Fundy, Nova Scotia | Source

From Acadian to Cajun

Cajun is a name for a culture of people with a rich intermixed heritage and lots of good food. I know about them because of three people: a chef called Justin Wilson, whom I used to watch on TV for two years of Saturday monrings; a preacher with a sense of humor, Jesse Duplantis; and a fiddler I used to watch on TV when I was a child and I don't know his name at all.

Chef Wilson used to talk to his food as of it were a person. I have tons of recipes from that show. Jesse used to ride a motorcycle in New Orleans and sometimes chased prostitutes on foot down the street with a Bible smiling and shouting, " I want to show you something." - got to have a sense of humor. The Mafia took a liking to him, so it helped.

I don't know what became of the fiddler, but I liked his music.

The Cajuns are a lot like the Metis peoples I've been writing about in my Native American Nations series on HubPages.

Maritime Provinces Of Canada

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A markerNova Scotia -
Nova Scotia, Canada
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B markerNew Brunswick CA -
New Brunswick, Canada
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C markerPrince Edward Island (PEI) -
Prince Edward Island, Canada
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Acadians Don't Give Up

Acadian militia didn't all leave NS, using guerrilla warfare in New Brunswick. It took Brits, Americans, and French Officers 5 yrs to convince them to stop. Perhap this is where the Swamp Fox learned strategy for the American Revolution.
Acadian militia didn't all leave NS, using guerrilla warfare in New Brunswick. It took Brits, Americans, and French Officers 5 yrs to convince them to stop. Perhap this is where the Swamp Fox learned strategy for the American Revolution. | Source

Acadians In Nova Scotia

The original Acadians arrived in Canada around 1600 AD, arriving from France as explorers that included others from Spanish, Irish, Scottish, English, Basque, and First Nation/Native American families.

These Acadians settled in Nova Scotia, New Brunswick, and Prince Edward Island, as well as a few small communities in the State of Maine, but largely in a place called L'Acadie.

Unfortunately, the soon-to-be "Cajuns" were driven out in the middle of the 18th century by the British. Their farms were burned down and many were killed in shipwrecks as well. Longfellow wrote a poem about the people and their trials in attempting to reunite their families down in Louisiana after the expulsion - Evangeline. Please see a poignant excerpt form its ending below.

Some families are still trying to find relatives in Canada and Louisiana 300 years later.

They migrated all the way southward to South Louisiana, and Native Americans have done before, and intermarried among the Native Americans, French, Spanish, German, and American (British descent) peoples.

The Acadian people picked up a lot of cooking traditions and I have a box full of their recipes. Their foods carry the legacy of over 400 years of joys and sorrows.

"Evangeline, A Tale of Acadie"


Still stands the forest primeval; but under the shade of its branches

Dwells another race, with other customs and language.

Only along the shore of the mournful and misty Atlantic

Linger a few Acadian peasants, whose fathers from exile

Wandered back to their native land to die in its bosom.


— Henry Wadsworth Longfellow, excerpt

Cajun Fiddle by Miss Emily

Cajun Accordion

Cajun Easter Ham


  • A pre-cooked 6-pound boneless ham
  • 2 whole large sweet potatoes
  • 2 whole Bartlett pears
  • Half a stick of butter
  • 1/2 cup onions, chopped
  • 1/2 cup celery, chopped coarse
  • 1/2 cup green bell pepper, chopped
  • 1/4 cup red bell pepper, chopped
  • 1/4 cup garlic, chopped
  • 1/2 cup raisins
  • 1/4 cup fig preserves (optional) - you might use apricot instead
  • 1/2 cup pecan pieces
  • pinch of cinnamon, nutmeg, and file (fee-lay) seasoning.
  • salt and pepper to taste
  • 6 Bartlett pears halved lengthwise
  • Cajunized Glaze (see below)


  • Preheat oven to 350 degrees F.
  • Poach the sweet potatoes and pears together in hot water in a cooking ot over medium heat until fork tender. Drain and cut into 1-inch size cubes.
  • In a sauté pan, melt the butter over medium heat and the add onions, celery, bell peppers and garlic. Sauté until vegetables are wilted, 5 minutes.
  • Add sweet potatoes & pears, raisins, and figs and sauté longer until everything is blended and looks like a fruit compote or chutney. Add your seasonings and the nuts and mix well.
  • Remove pot from heat and cool on the counter top (set it on a hot mat).
  • Slice the ham horizontally through the middle about ¾ of the way and fill the center with the seasoned fruit mixture up about an inch. Cover the top of the ham and pin into place with metal skewers. Cover the ham top with pear halves and glaze. Bake just about 25 minutes.

Cajunized Glaze:

  • 1 cup cane syrup or white sugar
  • 1 cup Creole-style or your favorite type of mustard
  • 1/2 cup light brown sugar
  • 1 tablespoon cracked black pepper
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cloves
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon file seasoning or sassafras leaves, crumbled (I like these)

Free Easter Coloring Page

Doug Kershaw - Cajun Fiddler - Still Playing

Doug Kershaw

Cajun Rice Dressing

Serves 12 or more

If you want a vegetarian dressing, eliminate meat and checken soup and use additional vegetables like eggplant and mushrooms.

  • 1.5 lbs ground chuck
  • 1 lb calf liver diced or ground (or use hot spicy sausage)
  • 1 can each, cream of chicken and mushroom soups
  • 2 cans French onion soup (or 2 pacxkets and make it up)
  • 2 cans cream of celery soup
  • 2 cups chopped bell pepper
  • 2 cups chopped green onions
  • 2 cups chopped yellow onions
  • 4 cups cooked rice
  • Salt and pepper to taste
  • Cayenne pepper to taste

Preheat Oven to 300 degrees F.

  • Brown all meats and drain off the grease.
  • Add Onions and Bell Peppers and cook until onions are transparent.
  • Add green onions and sauté for one minute.
  • Add all of the remaining ingredients and mix. Pour into casserole dish and bake at 300 degrees F for 45 minutes. Don't let it dry out by overcooking.

Smothered Fried Cabbage

[I've been looking for my recipe since Christmas. I'm making it before Easter!]

  • 1 Large head of cabbage (white, not red), chopped coarse
  • 8 ounces of bacon
  • 1 Large onion chopped coarse
  • 6 cups of water
  • 1 Tbsp olive oil
  • 1 Tbsp sugar
  • Salt and pepper to taste
  • Place cabbage and onions in a large pot.
  • Cut bacon into 3-inch pieces and add into the pot. Boil over medium heat until cabbage is tender and water is gone.
  • Add a tablespoon of EVOO, sugar, seasonings and fry the cabbage until golden.
  • Serve as a side dish or as a main course over your rice dressing.

Sweet Crust Pie

  • 1/2 tsp baking powder
  • Pinch of Salt
  • Half a stick of butter
  • 1/2 cup sugar
  • 1 egg
  • 1 cup all purpose flour
  • Cream butter and sugar together until fluffy.
  • Add egg and mix together.
  • Combine flour, salt and baking powder and add slowly to butter mixture, beating well.
  • Roll dough out in to portions on a floured board to about 1/4 inch thick and place the crust into a greased 9-inch pie pan.
  • Pour blackberry, raspberry, or fig preserves into the crust and add top crust and crimp edges.
  • Bake at 350 degrees about an hour until done to the test (knife blade comes out clean).

© 2008 Patty Inglish


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    • profile image

      spkatt 8 years ago

      speaking of all the above,i made my first visit to new orleans last year.i really think i would like to live there.

    • Patty Inglish, MS profile image

      Patty Inglish 8 years ago from North America

      Yes, that's him I think! I will look for a youtube vid of him and include it. THANKS!

    • profile image

      spkatt 8 years ago

      could your fiddler have been Doug Kershaw?

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from North America

      Greetings MortimerW! I have read as much as I can since childhood and in college I learned to speed read, which allows me to access a lot of information. In addition, through mathtematics, poetry, and art I have learned to "connect things up", as Perry Mason would say. :)

      I'm also doing hubs right ow about Native Americans and US history and the hundreds of recipes I have collected that fit in with these topics via culture are great!

      Whitney05, that chicken is delicious in this recipe!

    • Whitney05 profile image

      Whitney 9 years ago from Georgia

      The cajun rice and Sweet Crust Pie sound YUMMY!! I know chicken's not really an easter dish, or at least not in my family, but cajun chicken instead of ham (I don't eat ham). :-)

    • MortimerWorth profile image

      MortimerWorth 9 years ago from Germany

      Honestly, where do you get this stuff! The swamp fox, cajun cooking and fiddle music all in one blog. Keep on doin' what you do!

    • Patty Inglish, MS profile image

      Patty Inglish 9 years ago from North America

      The food is good and the music is fantastic. I like to go to Michaul's and listen and watch people dance. I did see something about the "Cultural Cajun." Good idea imo.

    • profile image

      Detroit 9 years ago

      I had a friend that wouldn't admit he was Cajun. He kept saying he was "Spanish." Yes, but he was part native and part African too. His grandmom had been discriminated against and he was ashamed. But finally he accepted his heritage and was much happier. So was grandma.

      Isn't there such as thing as a cultural cajon, a person who adopts the culture and/or lives in the community. We could be that if we chose to.

    • MrMarmalade profile image

      MrMarmalade 9 years ago from Sydney

      Very good I almost become a Cajun, just reading.. What better reason than those from the heart?

    • profile image

      Wehzo 9 years ago

      Very good hub Patty. I never knew the history of the Cajuns, which is very interesting, but I am familiar with their foods. My mother is from New Orleans, and I have many relatives who still live there, and in other parts of Louisiana. They have a wide range of recipes, and I love it, especially the Cajun rice.