
Whatever your favorite Louisiana flavor may be, there’s always more where that came from, with more variety than you could sample in one lifetime — not that you shouldn’t try!
Staples of Louisiana Cuisine
Cajun Holy Trinity
The backbone of many Louisiana dishes, the Cajun “Holy Trinity” of onions, bell peppers and celery is based on the classic French mirepoix.
Seafood
Louisiana’s proximity to the Gulf of Mexico provides a wealth of fresh seafood, a favorite protein source.
Tomatoes
Tomatoes are a touchy subject for gumbo-makers, but they’re a hallmark of Creole cuisine.
Spices (Cayenne and Filé)
Classic Creole spice blends mix immigrant traditions and typically consist of salt, pepper, cayenne, dried herbs and filé powder.
Creole vs. Cajun
Creole and Cajun cuisine are two sides of the same coin, but they reflect the culinary traditions of two distinct ethnic groups.
Creole cuisine reflects the urban atmosphere of a port city. From Gulf-fresh seafood in rich sauces to ripe tomatoes, Creole cuisine blends flavors and ingredients from its multi-ethnic population to create something new, cosmopolitan and uniquely New Orleans.
Meanwhile, the rural Cajun cuisine of Acadiana reflects the hunting traditions of early Canadian-French settlers, featuring robust, hearty flavors. Think of smoked meats, spicy sausage, dark roux and one-pot dishes like jambalaya.