Creole & Cajun Cooking

Creole and Cajun cooking both originate in Louisiana. Creole cooking has more of a French influence, and is a little more subtle. Cajun cooking is more of a rustic, country style of cooking, tends to be bolder and traditionally leans more on wild game and wild caught fish.

Cajun Gumbo

Cajun Potato Salad

Catfish Courtbuillon

Chicken Fricassee

Chicken Sauce Piquant

Creole Grilled Chicken

Creole Jambalaya

Creole Rice

Dirty Rice

Hoppin’ John

Maque Choux Sweet Corn

Olive Relish, for Mufuletta

Red Beans and Rice

Shrimp Etouffee