South Region

From the bounty of the bayou to Cajun classics and the Creole charm of New Orleans, the South region is home to iconic Louisiana flavor.

Sample seafood straight off the boat, hearty red beans and rice, crawfish-studded bisque, piled-high po’boys and more!

Taste of the South

Shrimp and Grits

Creamy grits topped with Cajun-spiced shrimp.

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Boiled Crawfish

Seasoned crawfish boiled with corn and potatoes.

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Creole Gumbo

A rich and flavorful stew of seafood, meat, poultry and spices.

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King Cake

Cinnamon-spiced dough sprinkled with green, gold and purple sugar.

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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.

Creole vs. Cajun