We, Acadians have been doing this for centuries! Way back to the winter of 1605-1606... before Jamestown, before Québec and certainly before the first days of the Pilgrims at Plymouth Plantation and their Thanksgiving, the Acadians were celebrating "L'Ordre du Bon Temp"... As our Cajun cousins say: "Laissez le Bon Temps roullez! / Let the Good Times Roll!"

The early Acadian leaders needed to keep morale strong to sustain them through their winters in Port Royal. So what better way than to organize a party around food and fun? In first-hand accounts by Champlain and by Marc Lescarbot, who were among the first Acadians that first winter, we learn that 

"This person (the Chief Steward) had the duty of taking care that all around the table were well and honourably provided for. This was so well carried out that, though the epicures of Paris often tell us that we had no Rue aux Ours (this street, still in existence in Paris, was the street of the rotisseurs, or sellers of cooked meat). Over there, as a rule we made as good cheer as we could have in this same Rue aux Ours and at less cost. For there was no one who, two days before his turn came, failed to go hunting or fishing, and to bring back some delicacy in addition to our ordinary fare. So well was this carried out that never at breakfast did we lack some savoury meat of flesh or fish, and still less at our midday or evening meals; for that was our chief banquet, at which the ruler of the feast or chief butler, whom the savages called Atoctegic, having had everything prepared by the cook, marched in, napkin on shoulder, badge of office in hand, and around his neck the collar of the Order, ... after him all the members of the Order, carrying each a dish. The same was repeated at dessert, though not always with so much pomp. And at night, before giving thanks to God, he handed over to his successor in the charge the collar of the Order, with a cup of wine, and they drank to each other." 

But one thing for sure, the role of the Host was taken most seriously by those early Acadians. It was a matter of pride and a matter of honor. Great alliances were created in this tradition that would serve the future Acadians well, when some Hosts would take to barter or even bribe the local Indians for special treats that no one before had ever served! 

The early Acadians were able to procure a wide variety of meats including: fresh salmon, roast fowl such as mallard duck, geese, partridge and other birds, roasted venison such as deer, moose and caribou, and other delicacies such as beaver, otter, bear, rabbit, wildcat, and raccoon. Custom and preferences change over time. In the new world, beaver was a delicate meat like that of mutton. 

PORT ROYAL HABITATION Storeroom/Winecellar in 1605... Game for the next Acadian gathering of  "L'Ordre du Bon Temps"... (Courtesy: Parcs Canada, Port Royal National Historic Site.)

After the meal and with bellies full, the Acadians would spend the evening by the fire exchanging stories, jokes and toasts. Finally, at the end of the evening, the evening's Host would pass the insignia and staff to his successor. And, the process would begin again for the next evening's fun.

As we consider the subject of Acadian and Cajun foods, let us not forget the rich inheritance that we have been given by our ancestors. God bless them!