LYCOS RETRIEVER 
African Americans: Native Americans
built 185 days ago
Cajun and Creole cooking originated from the French and Spanish but were transformed by the influence of African cooks. African chefs brought with them specific skills in using various spices, and introduced okra and native American foodstuffs, such as crawfish, shrimp, oysters, crabs, and pecans, into both Cajun and Creole cuisine. Originally, Cajun meals were bland, and nearly all foods were boiled. Rice was used in Cajun dishes to stretch out meals to feed large families. Today, Cajun cooking tends to be spicier and more robust than Creole. Some popular Cajun dishes include pork-based sausages, jambalayas, gumbos, and coush-coush (a creamed corn dish).
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This chapter highlights issues in the treatment of addictive disorders in African Americans, Hispanic Americans, Asian American, and Native Americans, discussing each of these separately. Epidemiology is reviewed and special treatment issues are identified, such as treatment access.
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In 1991, Cleo Hearn established the Cowboys of Color, a multicultural rodeo open to African American, Hispanic, and Native American cowboys. In 1995, Keith Roberts of Atlanta, Georgia started the Atlanta Black Rodeo Association, and this list is still growing.
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