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Worldcook's CREOLE AND CAJUN RECIPES

Both Creole and Cajun cooking are from Louisiana and are a blend of French, Spanish and native American cooking with a hint of the West Indies. Creole cooking was mostly introduced b the first settlers in Louisiana, who had Spanish and French backgrounds. Cajun, which derives from the word Acadian, refers to the cuisine of the Acadians, who were expelled from Acadia (now Nova Scotia in Canada) in the 18th century. These were mostly farmers and their food was simpler than that of the wealthier Creoles. Nowadays, it is difficult to distinguish between the two.


Salmon
courtbouillon

Maque choux

Chicken
Pontalba
Jambalaya
Jambalaya
Gumbo
Gumbo
Creole seasoning
Creole
seasoning
Louisiana remoulade
Louisiana
remoulade

Eggs in
remoulade sauce

Pork chops with
lemon sauce
 
Cod with
mustard sauce

Potato salad

Potato soufflé

Creole omelet

Bell pepper
soup

Bananas Foster

Coffee ice
cream