This is a great classic, and one of the first songs players learn. Ceci est une pièce incontournable, et une des premières pièces que les accordéonistes cajun apprennent.

Duration : 0:2:30

Resources:

Wikipedia: Cajun Music

KBON 101.1 Louisiana Proud

For Booking Info:
http://www.gigmasters.com/liveband/SteveRiceGroup/

Duration : 0:0:31

Duration : 0:9:52

For more than 300 years, the culture of Luisiana mized with people from africa, from europe, and native americans.
the desendants of the majority of the people are cajun and creole
the cajuns are desendants of acadians from canada
the creoles were colonists form france and spain, later the slave were called creoles too.
the food of liuisiana is based on its complex culture.

Pour plus de 300 ans, la culture de la Louisiane a melangé avec peuples d’Afrique, d’Europe, et les Amérindiens.
Les ascendances de la plupart des gens sont les Cajuns et les Créoles:
Les Cajuns sont les descendants des Acadiens du Canadian.
Les Créoles étaient les colons de la France et de la Espagne; après les esclaves ont appelée Créoles aussi.
La cuisine de la Louisiane est fondé sur sa culture complexe.

B/c of france, the food has: sauces like piq, and bis, also the bei and the praline.
the spanish brought la paella, and its became jambalaya
the africans used a lot okra, barbecue, spices, and soup.
the influence of the caribean appears in the beans
and the corn is a staple thanks to the native americans

Parce que les Français, la cuisine a: des sauces comme piquante, étouffée, et bisque, aussi le beignet et le praline.
Les Espagnols ses sont apportés la paella, et l’est devenu jambalaya.
Les Africains utilisaient beaucoup du gombo, du barbecue, des épices, et de la soupe.
L’utilisation d’andouille et de boudin est des Allemandes.
L’influence de la Caraïbi apparaît à travers les haricots.
Le maïs est un aliment de base grâce à les Amérindiens.

Please state your source and there is a 2nd part to this question, i put it on another question though so whoever helps me out can get 20 points, not just 10.

THANK YOU SO MUCH TO WHOEVER HELPS!!!!

[the english part is crap cuz im super tired already lol]

Congratulations on doing the work yourself and not asking someone to do it for you!

Pendant plus de 300 ans, la culture de la Louisiane s’est mélangée avec celle des peuples d’Afrique, d’Europe, et des Amérindiens.
Les ascendances de la plupart des gens sont les Cajuns et les Créoles:
Les Cajuns sont les descendants des Acadiens du Canada.
Les Créoles étaient les colons originaires de la France et de l’ Espagne; après les esclaves ont été appelés Créoles aussi.
La cuisine de la Louisiane est fondée sur sa culture complexe.

A cause des Français, la cuisine de la Louisiane a des sauces comme la sauce piquante, la cuisine à l’étouffée, la bisque, et aussi le beignet et la praline.
Les Espagnols ont apporté la paella, qui est devenue la jambalaya.
Les Africains utilisaient beaucoup le gombo, la barbecue, les épices, et faisaient de la soupe.
L’utilisation de l’andouille et du boudin vient des Allemands.
L’influence de la Caraïbe apparaît à travers les haricots.
Le maïs est un aliment de base grâce aux Amérindiens.

I am a French lady professor.

Duration : 0:3:9

Duration : 0:2:23

Duration : 0:4:42

For a long time several viewers have suggested that I post pieces from the Palmer-Hughes Polka Book. But until now the pieces were too difficult for me. This very first one is the easiest in the book and even then I believe I’m pushing the performance envelope with it, as I suspect you can tell.

The only thing that I have done different from the sheet music it to select “Master” instead of “Musette”. I felt it sounded better using Master.

Since polka music is intended for dancing, it is usually played at a very constant tempo. So I thought this would be a good candidate for some auto accompaniment from my keyboard. The Roland accordion does not have auto accompaniment, and to ensure that no one thinks it does, I show my hands keying out the chord sequence on the keyboard.

Instruments:
Roland FR-7 using standard Set #11 CAJUN. Treble switch: #8 Master. Sordina switch ON. Bass switch: #4 Master

Yamaha YPG-625 keyboard using style #111 PolkaPop.

Audio recording:
Direct audio connection to PreSonus FireBox on DELL XPS 630i computer running Audacity recording software

Video recording:
Sony Webbie camera set to HD 1280×720

Video editing:
MAGIX Movie Edit Pro 16 Plus HD on DELL XPS 630i computer.

ACCORDION ACCORDÉON ACORDEÓN AKKORDEON AKORDEON HARMONIKA FISARMONICA ACORDEÃO ???????? ????????? ACCORDIAN FR7 FR-7

Duration : 0:2:5

Fr.L:
Upright Bass: Jean-Henry Blenaird Doucet
Accordion % Vocal: Blanchard Pomee Leger T. Doucet
Slide-guitar & Vocal: Dugas-Allain Poirier Cabri-Cher Doucet
12-stringed Acoustic Guitar: Jean-Marie Bujeau Daigle-LeJeune Doucet
Washboard: Gumbo Savoie Sonnier Doucet
Three-stringed Banjo: Roy-Daigle Tayaut Coo Doucet

Duration : 0:4:53

Even if there were a hundred accordion-players playing together, you would still be able to hear Lydie Auvray standing out. Her sound has verve and mellowness; her intelligent and impulsive playing can make one easily forget that this instrument, even in the Musette variant, has its limits. In Lydie’s play those limits seem far away. – There are tints of Cajun, Musette, Tango and Anglo-Saxon folk music, there is the rhythm of the Caribbean, Africa and Latin America, the dreamy, sleepwalking, enchanted element of a film-elegy and the solid motor movement of pop, rock and the blues. But in everything we hear there is that “Auvraity”, the very distinct personal sense created by this band with this front woman.

Duration : 0:2:40