Gastronomia Acadiana
Gastronomia Acadiana est cibus Acadianorum Ludovicianae Meridionalis.  Multa fercula Acadiana inclita sunt extra Ludovicianam.  Inter alia sunt:
 Gumbo
 Jambalaya
 Catfish Courtbouillon
 Blackened Redfish
 Maque Choux
 Crawfish Etouffee
 Budingum
Inter alimenta notabiliora sunt:
 Procambarus
Archimagiri quidam Acadiani innotuunt, inter quos:
 Iustinus Wilson
 Paulus Prudhomme
 Emeril Lagasse

Bibliographia 
 Bienvenu, Marcelle; Brasseaux, Carl A.; Brasseaux, Ryan A. (June 2008). Stir the Pot: The History of Cajun Cuisine. Hippocrine Books. ISBN 978-0-7818-1212-2
 Anthony F. Buccini, "Un vrai jambalaya – ‘A Real Mess’: The Southern French Origins of Louisiana’s Famous Dish" in Mark McWilliams, ed., Offal: Rejected and Reclaimed Food. Proceedings of the Oxford Symposium on Food and Cookery 2016 (Totenais: Prospect Books, 2017) pp. 105–120 
 John Folse, The Encyclopedia of Cajun and Creole Cuisine (2004)
 Gutierrez, Paige C. (1992). Cajun Foodways. University Press of Mississippi. ISBN 0-8780-5563-0
 Hand, Edie (2007). Cajun and Creole cooking with Miss Edie and the Colonel: The folklore and art of Louisiana cooking. Nashville, Tenn.: Cumberland House Pub
 Prudhomme, Paul (1984). Chef Paul Prudhomme's Louisiana Kitchen. William and Morrow Company, Inc. p. 16. ISBN 0-6880-2847-0

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