Cajun and Creole Cooking

Southern Louisiana is the birthplace of both Cajun and Creole cuisine. Though the terms are often used interchangeably, they actually reflect two separate cooking styles that developed in the New Orleans region. Both styles make use of local ingredients and proteins such as crawfish, shrimp, and rice. Cajun cooking however, has a more rustic and hearty origin, influenced by the French speaking Canadians who came to the Louisiana area after being exiled from Canada. These Cajuns relied on local spices such as cayenne pepper and ingredients from the bayou and swamps. Creole cuisine is considered more elevated than its Cajun cousin and was influenced by European immigrants who settled in the region. Cajun dishes have a strong basis in French based soups and stews, blending from local food stuffs, and contributions from different ethnic groups. Among these contributions were: okra from African slaves, tomatoes from the Spanish, and sassafras from Native Americana. Popular New Orleans style dishes enjoyed today include gumbo, jambalaya, and etoufee.

  History of Cajun/Creole Cooking

• Finding out about Cajun Cooking: A brief look at the spices and ingredients that give Cajun cooking its unique flair.
• Evolution of Southern Food: Creole and Cajun cooking are related but not exactly alike. Understanding their origins is key to exploring their similarities and differences.
• The Institute for New Orleans History and Culture: A look at the origins of Southern Louisiana cooking.

Cooking Tips

• American Heart Association: Tips for reducing the amount of fat, cholesterol, and sodium consumed in Cajun cuisine. 
• Eula Mae's Cooing Advice: Quick tips useful for making a perfect roux or enhancing the taste of jambalaya. 

Recipes

General Cooking

• The Best Cajun Recipes: A collection of various Cajun style recipes including Gumbo and red beans and rice.
• Cajun Cod: Enjoy a healthy version of this popular fish dish.
• Louisiana Department of Health and Hospitals: Tasty Cajun food can be just as good tasting as the original. Read complete nutritional analysis on each recipe and consider substitutions for lowering fat intake.
• Crawfish Etouffee: Crawfish is a staple of Cajun cooking. Use this recipe and included tips to make this stewed dish.
• Cajun Jambalaya: Explore three styles of this spicy rice, meat, and vegetable dish.
• Fish Creole: A simple fish stew recipe that can be served over rice.
• Terriot Acadian Family: Choose from a wide variety of Creole, Canadian or French-Canadian dishes.
• Bayou Country Recipes: These pastry treats are deep fried and rolled in powdered sugar. Extremely popular, they are often served with coffee and enjoyed any time of the day.  
• Shrimp Creole: This rice and seafood dish is a favorite in New Orleans resturants.
• Cajun Pralines: A simple recipe: sugar, butter, nuts, vanilla, and milk are the basics of this confectionary delight.

Grilling

• Cajun Pork Ribs: With a marinade, hot grill, and the right supplies, you can make mouthwatering ribs.
• Cajun Pork Roast: Prepare a succulent and juicy Cajun style pork roast with red pepper flakes. 
• Grilled Oysters: By grilling, oysters take on a wonderful smokiness that enhances their natural flavor.
• Grilled Blackened Chicken: Everything tastes better on the grill, especially chicken enhanced by Cajun spices.
• Cajun Sea Bass: This fish dish can be finished on the grill in less than 10 minutes.
• Cajun Style Smoked Turkey: Spice up any turkey eating occasion with this Cajun grilled turkey and spice rub.  

Today both Creole and Cajun cuisine are becoming internationally recognized and appreciated. Famous Louisiana chefs are creating cook books, recipes, and cooking shows that are becoming consumed by the masses. Restaurants offering New Orleans style cuisine are taking the trend nationally. Millions of international travelers visit the region each year just to sample authentic Cajun and Creole cuisine.