![]() ![]() Cajun cooking on the other hand is heavily dependant on the use of rouxs. Also, almost every dish has celery, parsley, onions and bell peppers in its list of ingredients. The herbs of choice are oregano, basil, thyme and bay leaf. Creole cooking is based on French techniques with less emphasis on roux than Cajun cooking. Native Louisianans differentiate between Creole cooking and Cajun cooking based on the use of rouxs and spices. This mélange of styles became known as Creole cookery. Eventually their cooking style was infused with spiciness from the Spanish settlers and African slaves’ use of herbs. The French who settled in Southern Louisiana in the early 1700s adapted their own outstanding culinary techniques to the abundant herbs, seafood, games, meat, vegetables and fruits of the region. Their cuisine is unique because, as a whole, it has a much bigger flavor than what you get in the rest of the United States.įor those not born and raised in Louisiana, what we consider “Cajun” food for the most part is technically “Creole” cooking. South Louisianans have a love and a passion for good food. One only has to mention the city New Orleans and good times and great food come to mind. No where else in the country is food such an integral part of the culture. Leave it to the folks in Louisiana to make a catchy tune about food their anthem. “Jambalaya and a crawfish pie and filé gumbo…son of a gun, we’ll have big fun on the bayou.” So goes the refrain of the famous song “Jambalaya” by Hank Williams Sr. ![]()
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