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The Cajun Ten Commandments Jeff Cheek The French colonists in Acadia (Nova Scotia) were strong, independent people, with an undying love for their homeland. When the British seized Acadia, they accepted the occupation and taxation, but refused to swear allegiance to the Crown. Furious, the British herded all 4,000 of them into warships and dumped in the swamps of Louisiana, which was still a French colony in 1755. Henry Wadsworth Longfellow told their story in his epic love poem, "Evangeline." The beautiful maiden, Evangeline, was in love with Gabriel, son of Basil the blacksmith. Just days before their marriage, they were herded into different ships and resettled. She spends the rest of her life searching for him, only to find him, years later, dying of a fever. She kisses his parched lips and for an instant they are transported back to the green fields of Acadia. Then "vanished the vision away, but Evangeline knelt by his bedside," and he dies in her arms. But the Acadians did not die. They adjusted to the new land and new challenges. Acadia had green fields, lobster, and salmon. The Louisiana bayous grew rice and the marshes were full of crawfish (crayfish) and catfish. A New Jersey sized enclave, west of New Orleans, became their new homeland. Over the years, Acadian became Cajun. This was Cajun country. This forced resettlement gave the United States some unique gifts. The Cajuns assimilated, but they did it on their own terms. They still maintain some cultural identity with the original settlers. They speak archaic French mixed with Spanish and English, plus some Cajun words they created. They gave this country Cajun culture, and a style of cooking known as Cajun Cooking. A friend sent me a copy of the Cajun revision of the Ten Commandments. Things like "thou shalt not kill" confused the children, because they grew up as hunters and fishermen. So their parents simplified it with the Cajun Ten Commandments: 1. God is Number One � an das all you need to know. 2. Don't pray to nuttin' or nobody � jus' yo God. 3. Don't cuss nobody � 'specially da Good Lord. 4. When it be Sunday � pass yo'self by da Good Lord's house. You always gonna be welcome. 5. Yo Mama and yo Daddy done did it all � so lissen to dem and you don't get no trouble. 6. Killin' ducks and fish, das OK � but people, NO. 7. Da Good Lord done give you a wife. Sleep wit' jus' her. 8. Don't take nobody's boat � or nuttin' else. 9. Don't go wantin' somebody else's stuff. 10. Stop lyin' else yo tongue gonna fall out'cho mouf.. Louisiana is the major producer of Crayfish but some are harvested in the Bay Area of California. Most are exported to Sweden where they are a gourmet delicacy. This recipe tells you how to prepare crayfish if you should someday need it. INGREDIENTS: 3 celery stalks, chopped 2 tablespoons pickling spices 1 12-ounce can of beer 1 lemon, sliced 3 dozen crayfish PREPARATION: Bring about two gallons water to boil in a deep kettle. Add first four ingredients, boil for two minutes, then add crayfish. Continue boiling. When crayfish turn red and float to top, about 4 or 5 minutes, they are done. Chill and serve with seafood cocktail sauce. Jeff Cheek lives in Medford LINKS: DAILY TIDINGS: Main | News | Sports | Obituaries | Opinion | Columnists | AP News | Subscribe | Archives | Weather | Classifieds | Contact Us | Privacy REVELS: Main | Calendar | Dining | Movies | T.V. OTHER: Road Cams Copyright 2003 Ashland Daily Tidings 541.482.3456. 1661 Siskiyou Blvd., Ashland, OR 97520. Ottaway Newspapers, Inc. - Advertisers -