Just west of the bright lights and stiff drinks of New Orleans lies Acadiana, the wide swath of central Louisiana that is in many ways the state's gastronomic heart. The rustic, simple, vibrantly spiced dishes known as Cajun came out of the region's abundance of rice, crawfish, and game — a tradition that's carried on today through family farms, mills, groceries, and restaurants. In this video, a celebration of one of our most loved cuisines and the landscape that created it, we're pleased to introduce some of the people who keep the Acadian foodways alive: