Cajun cooking has a long-standing tradition and dates back to the descendants of the Acadians, who found sanctuary in southwest Louisiana around the 18th century. Rooted in French rural cooking, Cajun cuisine has evolved into a unique culinary blend of European, Native American, and African American cooking styles. It is based on fresh vegetables like okra and bell peppers and delicious meats and hearty sauces, oftentimes combined in a single pot. Since Cajun food has always adapted to ingredients that the land provided, seafood like crab, crawfish, and shrimp play an integral role in the art of Cajun cooking today. Spices like black pepper, cayenne, and garlic add heat and depth to savory sauces that are thickened with roux. No wonder that richly flavored Cajun dishes have provided a sense of comfort and community to many generations.