A dish made by searing seasoned redfish fillets in a smoking hot skillet popularized by Chef Paul Prudhomme. As the dish's fame grew in the late 1980s, stiff limits had to be placed on redfish catches to prevent the disappearance of the species from Gulf Coast waters. A Cajun white sausage made with rice, ground pork, chicken and vegetables, ranging from mild to hot. Yes, there is a difference between these two cuisines. Cajun food is the earthy, robust creation of fishermen and farmers in the bayou country of southwest Louisiana, which remains the only place you'll find Cajun food that has not been refined and urbanized to within an inch of its life for restaurant customers.
Creole food is more citified, often a shade more delicate, in both preparation and presentation.
But Creole cooks often use the same meats, seafoods and seasonings used in the bayou country, and the fullness of the flavors are similar. A plant whose leaves are used in salads and whose roots are dried, roasted and ground for mixing with coffee for thickness and special flavor. The chicory was originally added to stretch the coffee beans but it also gives the coffee a little bite. New Orleans coffee blenders are known for incorporating chicory into their dark, rich coffees. Non-natives might find the taste to be a bit bitter.