Cajun cuisine originates from the French-speaking Acadian or "Cajun" immigrants deported by the English from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, skillet cornbread, or some other grain dish, and the third containing whatever vegetable is plentiful or available.The aromatic vegetables bell pepper, onion, and celery are called by some chefs the holy trinity of Cajun cuisine. Finely diced and combined in cooking, the method is similar to the use of the mire poix in traditional French cuisine — which blends finely diced onion, celery, and carrot. Characteristic seasonings include parsley, bay leaf, "onion tops" or scallions, and dried cayenne pepper. The overall feel of the cuisine is more Mediterranean than North American.Cajun cuisine developed out of necessity. The Acadian refugees, farmers rendered destitute by the British expulsion, had to learn to live off the land and adapted their French rustic cuisine to local ingredients such as rice, crawfish, and sugar cane. Many households were large, consisting of eight to twelve people; thus, regardless what other vocations may have been followed by the head of household, most families also farmed. Feeding a large family, all of whose members did hard physical work every day, required a lot of food. Cajun cuisine grew out of supplementing rice with what meat, game or other proteins were available.