Fricot, râpure and coastal Acadian comfort food

Acadian communities in New Brunswick, Nova Scotia and parts of PEI have their own distinct French-rooted cuisine, built around potatoes, stewed meats, seafood and garden vegetables. Tourism and regional guides highlight dishes like poutine râpée (savory potato dumplings), chicken fricot (a hearty stew), cipâte (layered meat pie), crêpes râpées, and fried clams and scallops as iconic Acadian foods. Traditional Acadian “boiled dinners” such as bouilli combine salt beef or pork with cabbage, turnips, potatoes and other vegetables, linking farm and sea in one pot. This category can gather all Acadian stews and one-pot meals: different fricots (chicken, seafood, rabbit), potato-based casseroles like râpure, coastal chowders with an Acadian twist, cipâte variants and rustic boiled dinners. It gives you a clear cultural lens (Acadian) while leaving lots of space for 10+ recipes of stews, soups, dumplings and meat pies.