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In page Cajuns:

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Due to Le Grand Dérangement, many Acadians were invited to settle in Louisiana by the Spanish Governor Galvez.[1] Unfamiliar with the terrain, they assimilated Creole and Native American influences into their Acadian traditions.[citation needed] Cajun cuisine focused on local ingredients and wild game (e.g., duck, rabbit), vegetables (e.g., okra, mirlitons), and grains. Coastal communities relied heavily on fish and shellfish. Seafood, especially shellfish, is still very popular in the region and remains a dominant feature of many classic Cajun dishes like seafood gumbo and court-bouillon.