There's no better American cuisine to show off the country's melting pot status than Louisiana's. The Cajun people, originally from Eastern Canada and known as Acadians, immigrated to the ...

Both cuisines use a roux, or combination of fat and flour, in dishes like gumbo. However, Creole roux is made with butter and flour, as it is in France, while a Cajun roux is typically made with oil ...

“Creole food is genteel city food, and Cajun food is rustic country food. But both have French dish names and similar ingredients,” explains Cajun-born New Orleans food authority Tom Fitzmorris.

Today, most New Orleans chefs cook “Louisiana food,” a term favored by Cajun chef Paul Prudhomme, who more than 20 years ago recognized that the two cuisines, while distinct, shared enough ...

You won’t be able to find real Creole or Cajun cuisine anywhere but in Louisiana or the home kitchen of a Louisiana native, so plan your trip down south this year and experience real Creole ...

South Louisiana–There is a great culinary creole tradition of food in South Louisiana. WGNO got the chance to speak with two chefs from across the region to talk food, family and love.

Mardi Gras is the perfect occasion for shrimp creole, a traditional Louisiana dish. Skip to main content Skip to main menu Skip to search Skip to footer. Why is Christian Science in our name?

Eating dinner at Cecelia, its food layered with flavor, its menu full of the dishes you’ll know and love, should be that next thing to bring you downtown. Cecelia Creole Bistro 421 N.