Cajun & Creole

If there's one way to rile a resident of Southern Louisiana, USA, its to affirm that “Creole” and “Cajun” gastronomy are one and the same. You're liable to be met with the classic rolling of eyes and singular tut at your lack of education. Both the Cajun and Creole cooking styles are firmly rooted in French culture as early as the 10th Century. Characterized by a “three pot” service, a Cajun meal generally consists of a grain dish (rice), vegetables (stewed bell peppers, onions and celery) and available meat which could range from crawfish (for a “crawfish broil”) to poultry and beef. Nearly all red Cajun meat is smoked and the vital flavoring elements of cayenne pepper, onion, sassafras and bay leaves are almost always present. Creamy Seafood gumbo is one of the most popular Cajun dishes to be found in upscale restaurants, along with Cajun infuzed chicken – usually further refined by an inspired marinade. Brought to America by the Acadienne French fleeing Nova Scotia in 1890, you'll find Cajun cuisine is inevitably widespread. Louisiana Creole, distinguished from the former by its Franco-Spanish origin is only markedly different from Cajun. Seafood Gumbo is characteristic of the cuisine, however is said to have been developed by the settlers of New England trying to make bouillabaisse. Creole cooking depends more heavily upon vegetables such as tomatoes, okra and garlic to influence flavor, rather than cayenne pepper and bay leaves. Caribbean-esque Shrimp and Chicken Jambalaya (a boiled and baked stew) is a delicious example. Gastronomes visiting New York or Las Vegas will find specialty restaurants dedicated solely to Cajun and Creole cuisine – the best of which can be found in our tantalizing Cajun and Creole guide.