'Acadian' refers to the cuisine and culinary traditions of the Acadian people, French colonists who settled in the Maritime provinces of Eastern Canada in the 17th century; their diaspora also shaped the Cajun cuisine of Louisiana, where 'Cajun' derives from 'Acadian'. Shaped by a harsh climate and limited resources, the Acadian diet centered on seafood such as lobster, cod, herring, and mussels, root vegetables like potatoes and turnips, dairy, and pork preserved by salting or smoking. Dishes are often slow-cooked to tenderize tough cuts and develop flavor, as in fricot, a hearty stew of meat, potatoes, and dumplings. Regional specialties include rappie pie (rapure), a Nova Scotian casserole of grated potato with its starch and liquid squeezed out and baked with meat broth, and New Brunswick's poutine rapee, a boiled dumpling of grated potato wrapped around a pork center. In Louisiana, Acadian traditions merged with local ingredients and Creole influence to produce dishes like gumbo, jambalaya, and etouffee.