This category is for cooking and recipe sites devoted to the cuisine of Louisiana. Cajun- The cuisine of the descendants of the Acadian French people who migrated to South Louisiana from Nova Scotia. The cuisine is characterized by the use of pork fat, heavy use of cayenne pepper and hot sauces, and indigenous wildlife and plants. Creole- The cuisine of the French upper class in South Louisiana, based more on traditional French cooking. It is characterized by the use of butter instead of pork fat and generally is not as heavily spiced as Cajun cuisine. Creole cuisine was heavily influenced by the other cultural groups in New Orleans such as the Spanish and other Europeans, Caribbean Islanders, Africans, African-Americans, and Native Americans.
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BellaOnline.com: Cajun and Creole
Cooking articles and recipes, with newsletter, message board, and live chat.
Site devoted to Louisiana home cooking, featuring recipes, cooking methods, and chefs' selections.
The Creole and Cajun Recipe Page
Features information on all aspects of traditional Louisiana cooking along with a large collection of recipes.
Techniques for preparing this New Orleans classic. Includes tips for making the roux and recipes.
New Orleans dishes, including Shrimp Etouffee, Jambalaya, Gumbo, Boiled Crawfish and Pralines.
New Orleans Cuisine
Large recipe collection celebrates the varied ethnic groups who contributed to this multi-cultural cuisine.
Weblog with Cajun and Creole recipes, articles, and bibliography of cookbooks.
Last update:October 14, 2015 at 10:15:06 UTC