The culture of food in Louisiana is as thick and vast as our swamps. Our love affair with our Cajun/Creole cuisine is an integral part of our lives. The joy of cooking and eating is embedded in all of our Louisiana festivals, holidays and parties.
Everyone has an opinion about "real" Cajun or Creole food and the proper way to cook it. In the end, each persons interpretation of these Louisiana foods is unique to their own experience. Traditionally, there is a difference between Cajun and Creole foods, but over time those differences have melded together. You will find Cajun and Creole interpretations of a lot of Louisiana dishes like Jambalaya. Some traditional Louisiana dishes are more Creole in origin, some more Cajun. In the end, Cajun and Creole foods are a lot more alike than dissimilar...and they both taste good!
Here is a list of our posts on typical Cajun/Creole foods. To help demystify some traditional Louisiana dishes like jambalaya, etouffee and gumbo that sound foreign and exotic, we explore a little food history and share recipes. Let these recipes inspire you to try some of these Louisiana dishes at home.
Louisiana Specialties
King Cake Cookie Cupcakes- Hot Beignets at Home
- King Cake/Twelfth Night tradition
- Crawfish Cardinale
- Tony Chachere's Shrimp & Crawfish Fettuccine
- Jambalaya, a Louisiana specialty!
- Mam Papaul's Jambalaya Recipe Mix
- Jambalaya Paddle Appetizer
- Red Beans and Rice- monday tradition
Party Foods- Chocolate Rice Krispie Football Treats
- Red, White and Blue Pound Cake Dessert
- Fun Striped Mardi Gras Cupcakes
- Red Bean Crostini Appetizer
- Crawfish Phyllo Triangle Appetizer
