New Orleans is home to two distinct yet complementary cuisines that are loved all over the world. Cajun and Creole cooking incorporate local ingredients and international influences, making each cuisine both wholly unique and completely appetizing. To find out more about what makes Louisiana delights like chicory coffee and Barq’s red cream soda so delicious, please read the following articles.
- Do you know your Creole and Cajun histories? The Institute for New Orleans History and Culture at Gwynedd-Mercy College provides an overview of each culture’s past.
- Louisiana is known as a center of gastronomic specialties, including the universally loved gumbo, jambalaya, and Barq’s red cream soda. LouisianaTravel.com explains why this region’s cuisine is so popular.
- New Orleans’ geographic location puts it in the perfect position to be a melting pot of different cuisines that produces many delectable Cajun sauces and dishes, as well as Creole creations. AmericanHeritage.com describes the differences between Creole and Cajun cooking styles.
- Jambalaya can be made with either a Cajun or Creole influence. TheNibble.com offers a brief history of this dish, as well as a recipe flavored with Cajun seasoning.