Cajun Cafe Has Been Sold

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Listed For 28 K

Rent $1800

1320 Square Feet

Seats 35

Sales 20 K Monthly

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Famous
New Orleans
Style
Sandwiches

Cajun Homestyle - A Favorite with Everyone!

Cajun Restaurant For Sale

Turnkey and Ready to Go!
As Is or with your own new concept...

Great spot for a quick service Restaurant or Deli too!

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In order to protect this profitable
and currently operating business,
this is a confidential listing.

Please call to schedule an appointment
for more information about this opportunity!

Call 404-892-4999

Cajuns: (French: les Cadiens or les Acadiens) are an ethnic group
mainly living in Louisiana, consisting of the descendants
of Acadian exiles (French-speaking settlers from Acadia or Nova Scotia,
in the maritime provinces of what is now Canada).

Today, the Cajuns make up a significant portion of south Louisiana's
population, and have exerted an enormous impact on the state's culture.

Acadia consisted mainly of present-day Nova Scotia,
and included parts of eastern Quebec, the Maritime provinces,
and modern-day Maine.

The origin of the designation Acadia is credited
to the explorer Giovanni da Verrazzano,
who on his sixteenth century map applied
the ancient Greek name "Arcadia" to the entire
Atlantic coast north of Virginia.
"Arcadia" derives from the Arcadia district in Greece
which since Classical antiquity had the extended meanings
of "refuge" or "idyllic place".

The Dictionary of Canadian Biography says:
"In the 17th century Champlain fixed its present orthography,
with the 'r' omitted, and (the Canadian historian) W.F.Ganong
has shown its gradual progress northwards, in a succession of maps,
to its resting place in the Atlantic Provinces

Outside Louisiana, and even within, some food writers
wish to distinguish between Cajun and Louisiana Creole cuisine,
maintaining that Creole dishes tend to be more sophisticated
and continental while Cajun food is rural, more seasoned,
sometimes spicy, and tends to be more hearty.

This distinction is based mostly on encounters with the cuisines
as encountered in eateries in New Orleans.
Outside the city, Cajuns and Creoles often inter-mingle socially
and culturally and chances are that the cooking
of Cajuns and Creoles living in Lawtell,
for example, have more in common with each other than the Creole dishes
of a Lawtell resident and one from Isle Brevelle.

Both cuisines tend to focus on local ingredients
like locally available wild game (e.g., duck, rabbit),
vegetables (e.g., okra, mirlitons), and grain (e.g., rice),
which is where they remain distinctive since many of these ingredients
have never really entered American mainstream cuisine
and thus been available to displace local traditions.

Since many Cajuns and Creoles 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

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