CAJUN MEETS CREOLE IN THE RIVER PARISHES
As you travel downriver from Baton Rouge to New Orleans, the food transitions from country,
home-style cooking to a more refined version influenced by Native American, Spanish,
German, English, African and Italian cultures.
Cajun food is based on country French style cooking that evolved from indigenous
ingredients sourced from the land. Creole cuisine is considered a sophisticated cousin of
Cajun cuisine, utilizing refined European cooking techniques.
Cajun/Creole recipes rely heavily on fresh herbs and spices to give its food a unique flair.
Dishes typically begin with the “trinity” - onions, celery and bell pepper. From there, recipes
build savory richness and a distinctive piquant flavor profile.
Although the two styles are similar, subtle differences can be tasted in some of the sauces
that are the essence of signature dishes such as jambalaya, gumbo, ettoufee, and remoulade.
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