Creole and Cajun Food in
Creole and Cajun food are the traditional regional cuisines of Louisiana. There is some overlap between the two, but the former is influenced by classic and other European cooking styles, with signature dishes including oysters Bienville, shrimp rémoulade, crawfish étouffée and bananas Foster. Meanwhile, Cajun food is more rustic, prone to explore assertive spices in its seasoning, and more likely to make use of less costly ingredients (such as tasso ham).
If you’re looking for some of the best gumbo or jambalaya around, try GAYOT’s picks for the Top Cajun/Creole Restaurants in
New Orleans, presented in alphabetical order.