Louisiana Food (Creole & Cajun Cuisine) - Famous Cuisine of Louisiana Click to view full Infographic Louisiana is home to two unique types of cuisine: Creole and Cajun. Though Creole and Cajun are often grouped together, they are two distinct types of food that evolved separately. Louisiana Creole was created by the blend of various cultures, especially the French and Spanish, but also influenced by Portuguese, Italian, Native American, and African cultures. The first European settlers in the region arrived in the eighteenth century, and the term creole became used to describe the second generation of Europeans in the colony, that is, those who were born in Louisiana. The Creoles were descendents of European aristocrats, and soon began to blend with the natives and Africans. The Cajuns, on the other hand, were French speakers who moved to the region from Acadia, or what is now Nova Scotia, after losing the French and Indian war and being forced out. The term cajun is derived from the word Acadian. Both groups settled in lower Louisiana, and their communities have blended to a degree and continue to coexist today. The two cuisines differ in a few major ways.

Creole: Creole cuisine, like its people, is a blend of French, Spanish, Native American, and African traditions. In New Orleans, the center of both Creole and Cajun cuisine, it is generally accepted that Creole cuisine is seen as fancy, classical cuisine, because of the aristocratic lineage of the Creoles. The Creole cuisine uses fine ingredients, like shrimp and oyster, as well as ingredients that are not native to the region, since the rich Creoles could afford to import more exotic foods. Cajun: Cajun cuisine is a simpler, more rustic style of food, with entire meals often made in one pot. The ingredients differ from Creole cuisine in that they include more of the plants and animals native to the region, including wild game like rabbit, squirrel, and alligator. Cajun cuisine also tends to be spicier than Creole cuisine. Holy Trinity The holy trinity of spices is the name given to the spice mixture common in Creole and Cajun cuisine. The spice blend consists of three ingredients: chopped onions, bell pepper, and celery. The holy trinity forms the flavor base for many Creole and Cajun dishes, including gumbo and jambalaya.

Gumbo Gumbo has been a specialty in both Creole and Cajun cuisines since the eighteenth century. Gumbo is a stew made of many ingredients, including meats like shellfish, sausage, poultry or pork, vegetables, and spices. The word gumbo likely came from an African (Bantu) word for okra, which is traditionally used as a thickening agent in the stew. The dish was likely influenced by African cuisine brought to southern Louisiana by enslaved Africans. Cajun gumbo is usually made with a Cajun roux, a dark gravy made from oil or lard and flour, and includes vegetables like celery and bell peppers. Cajun gumbo is usually darker and spicier than Creole gumbo. Creole roux is made from butter and flour, in the classic French style. Butter (and dairy in general) was difficult to come by when Cajun food was made. Creole gumbo typically includes tomatoes and seafood. Both varieties use poultry, sausage, and shellfish or a combination of meats. Jambalaya Jambalaya is a rice dish in Creole and Cajun cuisine that has roots in Spanish paella.

Made with meat like chicken or andouille sausage, seafood, the holy trinity of spices, stock, and rice, this dish is an example of a one-pot meal that is characteristic of Cajun cuisine. However, Creole jambalaya is the more popular variety, which includes tomatoes. Cajun jambalaya is more brown than red, and does not include tomatoes. Cajun jambalaya also often includes local meats, like crawfish, alligator, or turtle. Crawfish Boil Crawfish (sometimes called crayfish) are small shellfish that look like miniature lobsters, and are found in much of the fresh water of southern Louisiana. Crawfish are eaten in a variety of ways, but one of the most popular is an event known as a crawfish boil. Crawfish festivals and various events are held every summer across the state. Whole crawfish are dropped into boiling water by someone known as a boil master, seasoned with spices like cayenne and hot sauce, and strained. They are then sold by the pound to diners, and dumped on the table for everyone to dig right in.

Crawfish boils have become popular events in many parts of Louisiana, bringing together entire communities over their shared culture. Red Beans and Rice Red beans and rice is a staple in Creole cuisine, made from the named ingredients in addition to the holy trinity of spices and sometimes pork. This dish is made from kidney beans and flavored with bones from pork and white rice. This dish is one of the few mild dishes in Louisiana cuisine, though it is usually served with hot sauce on the table. Jambalaya Recipe | Jambalaya is a Louisiana Creole dish - YouTube Jambalaya Recipe | Jambalaya is a Louisiana Creole dish Want to watch this again later? Sign in to add this video to a playlist. Need to report the video? Sign in to report inappropriate content. Rating is available when the video has been rented. This feature is not available right now. Please try again later. Published on May 6, 2014 Jambalaya is a Louisiana Creole dish of Spanish and French.Jambalaya is traditionally made in three parts, with meats and vegetables, and is completed by adding stock and rice.

Category Traditional New Orleans Foods | Gumbo, Jambalaya, Red Beans and Rice Restaurants New Orleans Cocktails In New Orleans, a great drink is just as important as a great meal- and great music for that matter. Check out our list of New Orleans libations and the bars, pubs and lounges where they can be enjoyed. ...more Traditional New Orleans Foods Familiarize yourself with these dishes and be well prepared to savor forkfuls of the culture, tradition and recipe perfection that have earned New Orleans its culinary legacy.

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more CANO & PhotoNOLA… Jan 17 - Feb 28, 2017 CANO is proud to announce our first photography exhibition in conjunction with… more See All Events ›› Traditional New Orleans Foods If you end up at some boring chain restaurant eating bland hamburgers while you're in New Orleans, we'll simply never forgive you. More importantly, you'll never forgive yourself. Avoid such shame by familiarizing yourself with the dishes below and be well prepared to savor forkfuls of the culture, tradition and recipe perfection that have earned New Orleans its culinary legacy. Gumbo A trip to New Orleans is not complete without a steamy helping of gumbo. Treat yourself to a culinary carnival created with a mix of West European, African, Caribbean and Native American influences. Classic gumbo recipes call for okra simmered for hours in a roux, a dark stock made from either butter or oil and flour, with a variety of meats, onions, celery and bell peppers. Served over rice, variations include seafood gumbo with shrimp, oysters and crabmeat or chicken gumbo with andouille sausage.

Jambalaya A meal in itself, this classic New Orleans dish consists of sausage, vegetables and a variety of meats and/or seafood. The final touch - adding raw long-grain rice to absorb flavors from the stock - is what sets this one-pot wonder apart from similar ethnic dishes. Variations can include chicken, turkey shrimp, alligator meat and more. Consider it a New Orleans version of paella. Andouille This spiced, heavily smoked pork sausage is a key flavor in many New Orleans dishes. Originally brought to Louisiana by French colonists, today's Cajun andouille is the best-known variety in the U.S. - and the spiciest. The sausage is seasoned with salt, cracked black pepper and garlic and is smoked over pecan wood and sugar cane for up to eight hours. Andouille can be found in gumbo, jambalaya, on a po boy and served along side red beans and rice. Crawfish Étouffée A local favorite, crawfish étouffée could be called gumbo's spiced-up cousin.

Stemming from the French word for "smothered," this thick Cajun creation employs hot spices including cayenne pepper, a mélange of onion and green pepper and hints of garlic. With loads of fresh crawfish, this tantalizing Southern treat is typically enjoyed over rice. Shrimp Creole As time-honored as shrimping is to Louisiana, this coveted culinary delight offers fresh peeled shrimp, chopped onion, green pepper, green onion and chopped tomato. Satisfy your Southern spice craving while keeping the calorie factor low - this tomato-based favorite is a healthy, light and flavorful Creole dish. Muffuletta Stuffed with classically Italian flavors such as salami, ham, provolone and the piquant olive spread that gives it its distinctive taste, this famous sandwich was born in New Orleans. Restaurants all over the city have their own versions, but for a taste of the original, visit Central Grocery, which invented the sandwich in 1903. Po-boy There are many variations of this classic New Orleans sandwich, as well as a few different stories about its origins. A couple of commonalities across all interpretations: long, baguette-style French bread and an affordable price.

Po-boys usually are piled high with meat such as roast beef and debris (a tasty version of gravy), turkey or smoked sausage. They can also be filled with fried seafood such as shrimp, catfish or oysters mixed with a specialty white sauce that is a more flavorful version of tartar sauce. If your waitress asks if you want your poboy "dressed," say yes - po-boys are always better with lettuce, tomatoes, pickles and mayonnaise. Red Beans and Rice This Creole classic is a staple on menus across the city, and many restaurants feature it on Mondays - that's because New Orleanians traditionally made the dish with leftover pork from Sunday dinner and could leave the beans to cook all day while they tended to their washing. Red beans can be served with a side of sausage, pork chops or fried chicken. Oysters Rockefeller Oysters Rockefeller can be ordered all over the city, but the New Orleans institution Antoine's holds the title of creator, serving the original dish since 1899.

Though the exact recipe remains a secret, chefs describe the dish as oysters on the half shell topped with a combination of capers, parsley and parmesan cheese and topped with a rich white sauce of butter, flour and milk - all broiled to perfection. Bread Pudding What began as a creative way to use stale French bread has progressed into a popular closing course and New Orleans menu mainstay. Soaked in milk, eggs and sugar, the bread is baked and topped with a sweet, typically bourbon-based sauce. Local chefs put their own spin on the rich dish, adding white chocolate, candied pecans or chantilly cream with lemon. Bananas Foster This distinctive dessert - made with bananas, ice cream, dark rum, sugar and spices - was famously invented at Brennan's Restaurant right here in New Orleans. The flambeed treat remains Brennan's most popular item, requiring 35,000 pounds of bananas each year! Beignets Sometimes called a "French doughnut," these decadent treats were brought to Louisiana by the Acadians. A beignet is a square piece of dough that, upon being deep fried, forms a crispy pillow with a doughy interior.

Most often, they are covered with powdered sugar, but savory versions with fillings such as crawfish or shrimp are also seen on New Orleans menus and are served as appetizers. Creole Pralines These sweet confections date back to 17th century France. The chef of a French diplomat created a recipe for sugar coating almonds that is said to have been used a digestive aid. When the sweet treat made its way to the states, the singular almond was replaced by a handful of the local nut, pecans. Today, variations on the praline can be found in a variety of flavors, with hot Tabasco sauce or added cream for a chewier treat. You have (0) items in your Itinerary The difference between Louisiana's Cajun food and Creole food | Louisiana Travel Next Compared to Louisiana, other states have it easy. Sure, Louisiana is home of the “Big Easy” and the locals are known for our “joie de vivre,” but we are also parents to some of the most precious cuisines in the world. While we may, on occasion, have one too many Bloody Marys at Sunday brunch or add some “punch” to our milk, we don’t take our responsibility lightly.

Like real parenting, this job has no vacations. Even when away from the motherland, Louisianans still find ourselves bragging about and, on occasion, having to defend our pride and joy. Perhaps the most difficult task is explaining Louisiana food in a few short sentences. Of course, a Louisianan would prefer to sit down, put on a pot of coffee or pour a cold beer, and talk about it. However, we’ve come to learn that most people don’t have the time to do that. So if you’re versed on Louisiana history and culture, then all you really need to know is that Creole cuisine uses tomatoes and proper Cajun food does not. You can stop reading now. That’s how you tell a Cajun vs. Creole gumbo or jambalaya. You’re welcome (to be fair, some Cajun food, such as a sauce piquant, does include tomatoes as a key ingredient). However, if you’d like to know more, please continue reading so that you can learn why the terms “Cajun” and “Creole” that have become used so loosely and interchangeably when describing Louisiana food, are not at all the same.

A vastly simplified way to describe the two cuisines is to deem Creole cuisine as “city food” while Cajun cuisine is often referred to as “country food.” While many of the ingredients in Cajun and Creole dishes are similar, the real difference between the two styles is the people behind these famous cuisines. They say in order to really know someone, meet their family. The same goes for food. In Louisiana, the best place to find authentic Cajun and Creole cooking is in homes across the state, which is what makes the food so special. Many of Louisiana’s most talented chefs learned their trade from their parents or grandparents. Cajun and Creole are two distinct cultures, and while over the years they continue to blend, there is still a vast distinction in Louisiana, and both have their own unique stories. Cajun Food The word “Cajun” originates from the term “les Acadians,” which was used to describe French colonists who settled in the Acadia region of Canada which consisted of present-day New Brunswick, Prince Edward Island and Nova Scotia.

With the British Conquest of Acadia in the early 1700s, the Acadians were forcibly removed from their home in what become known as Le Grand Derangement, or the Great Upheaval. Many Acadians eventually settled in the swampy region of Louisiana that is today known as Acadiana. Actually, four regions of south Louisiana were settled by the Cajuns, each with different resources and influences. Those distinct areas are the levees and bayous (Lafourche and Teche), prairies (Attakapas Indian land), swamplands (Atchafalaya Basin), and coastal marshes (New Orleans area and Houma). The Acadians were an extremely resourceful people who combined the flatlands, bayous, and wild game of South Louisiana with its proximity to the Gulf of Mexico to create a truly unique local cuisine. While many Acadiana residents today have Native American, German, French, or Italian roots, among others (which have all influence Louisiana Cuisine in the their own ways), their way of life is strongly influenced by the Cajun culture. Along with its food, this rural area of Louisiana is famous for its Cajun French music and language.

With no access to modern-day luxuries like refrigerators, early Cajuns learned to make use of every part of a slaughtered animal. When a pig is butchered the event is called a “boucherie.” Boudin , a type of Cajun sausage which consists of pork meat, rice, and seasoning stuffed into a casing, also commonly contains pig liver for a little extra flavor. Tasso and Andouille are two other Cajun pork products that use salts and smoke as preservatives. Cajun food is famous for being very well seasoned which is sometimes misunderstood as spicy. Seasoning is one of the most important parts of Cajun cooking, and that comes from much more than a heavy helping of cayenne pepper. Most dishes begin with a medley of vegetables based on the French mirepoix. “The holy trinity of Cajun cuisine” utilizes onion, celery, and bell pepper (rather than carrots) to provide a flavor base for many dishes. Garlic is never far away from any stove, either. Paprika, thyme, file (ground sassafras leaves), parsley, green onions, and much more are also very common ingredients in Cajun kitchens.

Creole Food The term “Creole” describes the population of people who were born to settlers in French colonial Louisiana, specifically in New Orleans . In the 18th century Creoles consisted of the descendants of the French and Spanish upper class that ruled the city. Over the years the term Creole grew to include native-born slaves of African descent as well as free people of color. Typically, the term “French Creole” described someone of European ancestry born in the colony and the term “Louisiana Creole” described someone of mixed racial ancestry. Like the people, Creole food is a blend of the various cultures of New Orleans including Italian, Spanish, African, German, Caribbean, Native American, and Portuguese, to name a few. Creole cuisine is thought of as a little higher brow or aristocratic compare to Cajun. Traditionally, slaves in the kitchens of well-to-do members of society prepared the food. Due to the abundance of time and resources, the dishes consisted of an array of spices from various regions and creamy soups and sauces. A remoulade sauce, for example, which consists of nearly a dozen ingredients, would not typically be found in Cajun kitchens.

Creole cuisine has a bit more variety, because of the easier access Creoles had to exotic ingredients and the wide mix of cultures that contributed to the cuisine. That’s why you find tomatoes in Creole jambalaya and not in Cajun jambalaya or why a lot of times you find a Creole roux made with butter and flour while a Cajun roux is made with oil and flour. The only place to get true Creole and Cajun food is in Louisiana, or at least in someone from Louisiana’s kitchen. However, if traveling down South isn’t in the cards, now you know a few tips that can help you determine if a dish is close to being authentically Cajun or Creole. Luckily, Louisiana is the one place where true Cajun and Creole food will never stray far away from its roots. With each new generation of Louisianans, there is a vested interest in history and culture and a proud new set of parents. There is no one better suited to ensure that Louisiana food adheres to its traditions and reputations. It’s a good thing there are over 4.4 million people fit for the job. Jay D.

Ducote is the author of the food and beverage blog Bite and Booze, host of the Bite and Booze Radio Show, and co-host of Raise a Glass, both on the air in Baton Rouge. You can find him online at biteandbooze.com . All About the Cajun Food Jambalaya By Bethany Moncel Updated December 05, 2016. Jambalaya is a popular rice, meat, and vegetable dish enjoyed in the Southeast United States, especially Louisiana. Jambalaya has been a favorite dish for generations because it is inexpensive, delicious, and can be altered to include whatever the chef may have on hand. Seafood is also a common ingredient in Jambalaya, but local recipes may also include any type of game caught that day. Creole vs. Cajun Jambalaya Although every family has its own recipe for jambalaya , there are two main categories: Cajun and Creole . The difference lies in the order in which the ingredients are cooked and the use of tomatoes. Creole jambalaya, which is also sometimes known as “red jambalaya,” includes tomatoes.

This dish begins with the holy trinity of vegetables (onion, celery, and bell pepper) and meat being cooked together. The most common meat used for jambalaya is smoked sausage (usually andouille ) and chicken. Once the meat and vegetables have cooked, tomatoes, stock, and rice are added to the pot. continue reading below our video Jambalaya Recipe The entire pot is brought to a boil, covered, and cooked until the rice has absorbed all of the stock. The resulting mix has a slightly red hue from the tomatoes. Cajun jambalaya does not include tomatoes and generally has a brown color. The brown color is achieved because the meat is first cooked in the pot alone, and allowed to brown and caramelize. The trinity is cooked next, followed by the addition of the stock and rice. When the stock is added, the browned bits of meat dissolve into the broth giving the final product a brown color. Cajun jambalaya tends to have a deeper, smokier flavor than Creole jambalaya due to this browning process.

Cajun jambalaya is found in most rural areas of Louisiana, whereas Creole jambalaya is more popular in New Orleans and the surrounding areas where Creole culture is more prevalent. Jambalaya History Although the exact origin of jambalaya is unknown, it is most likely the result of multiple ethnicities mingling in the port city of New Orleans centuries ago. Jambalaya is similar to Spanish paella , which was brought to the area by Spanish explorers. Saffron, which is the main spice used in paella, may have been difficult to find in the new world and may have been replaced with tomatoes to create what we now know as Creole Jambalaya . Influences of French, African, and Caribbean cooking methods and ingredients can be seen in the variety of jambalaya recipes across the region. The unique combination of cultures has created a delicious and versatile dish that will surely be a favorite for generations to come. Angry Asian's Crackin' Crab Claw • Cajun & Creole Cuisine Traditional Favorites Po Boy Sandwich Your choice of Shrimp, Chicken, Pork, Oyster or Soft Shell Crab with lettuce, tomato, mayonnaise, and in-house creole sauce.

Fries included. Gumbo Although it would seem to be cold weather dish, gumbo is consumed year round in New Orleans. The variations on this hearty soup with African roots, which has either file (powdered sassafras) or okra as thickener, can include seafood or poultry and sausage or even a multitude of greens. One thing all these types of gumbo have in common is that they are served over rice a major Louisiana crop. While gumbo is often served as the main dish, it's also used as an appetizer. Either way, gumbo is usually the soup du jour for most Louisianians. Jambalaya Jambalaya is a Louisiana Creole dish of Spanish and French influence. Originated in the Caribbean Islands, the Spanish culture mixed with the native foods created what is known as Jambalaya. It is traditionally made in three parts, with meat and vegetables, and is completed by adding stock and rice. Served with your choice of chicken or seafood and as a single serving or family plate.

From the Fryer The Following Served with Cajun Seasoned Fries: Catfish Nuggets Whole Rock Cod (3-6 lbs.) MARKET PRICE Cajun and Creole Recipes | MyRecipes Recipes » World Cuisine » Cajun and Creole Cajun and Creole Recipes Make classic Cajun recipes and Creole recipes tonight for favorite dishes like gumbo, red beans and rice, and jambalya. Popular Cajun and Creole Recipes Pair this Cajun casserole with a flexible American white wine that perfectly complements spicy foods. Watch it » Spicy dry-rub adds crunch and flavor to this crowd-pleasing dish. Watch it » Try tastes of the bayou state at home with these irresistible recipes from the city's top chefs. See Photos » Top-Rated Creole and Cajun Recipes Creole Shrimp and Okra Think of this main as shrimp and grits with a distinctly Cajun attitude. Halved okra not only looks gorgeous, but it'll also give off less "slime" than chopped okra. Let the vegetables caramelize a bit in the pan for a richer base.

Steel-Cut Oats Jambalaya The Creole classic gets a fun makeover with steel-cut oats, which are higher in protein and fiber than white rice. But I wouldn't dare change the heart of the recipe--the trinity of onion, bell pepper, and celery. Be sure to use quick-cooking steel-cut oats for the best results. Jambalaya with Shrimp and Andouille Sausage Our top-rated jambalaya is a satisfying and hearty dinner that comes together in just a little over 30 minutes. We love the convenience of one-dish meals--which minimize both prep and cleanup time. Using both Andouille sausage and juicy pink shrimp, this jambalaya recipes is like a spicy surf-and-turf. To save time and money, buy frozen peeled shrimp and thaw in the refrigerator or under cold, running water. If you don’t have a Dutch oven, you can cook this dish in a large stockpot or soup pot. Tangy Italian Beef Sandwiches Slow cooking excels with this recipe. The beef slowly braises until it practically falls to shreds. Complete your sandwich with mozzarella or provolone cheese.

Although it's great on sandwiches, the meat is also delicious over a baked potato topped with sour cream. Spicy Chicken Cacciatore Serve this saucy dish over pasta with a side salad for a restaurant-worthy meal. The recipe serves eight; if you have leftovers, transform them into soup by shredding the chicken, adding diced zucchini and carrots, and combining the sauce with chicken stock. Raspberry-Cream Cheese Coffee Cake This is the perfect coffee cake. The lightly tangy raspberry gives a pop of flavor and the decadent cream cheese filling provides texture for a rich, moist cake. Be sure to use raspberry preserves; jam or jelly will sink to the bottom of the pan during cooking. A springform pan allows this cake to rise for a beautiful presentation. Enjoy with family and friends in the morning with coffee or as a snack in the afternoon. Chocolate-Espresso Pudding Cake You no longer need an oven to bake a cake; you just need your InstantPot. This recipe requires just under 30 minutes from start to finish. The result? A warm, gooey pudding cake with irresistable flavor combination that is coffee and chocolate.

Bacon and Beef Stew Savory, rich bacon and beef pair perfectly with beer, mustard, and red wine vinegar creating a well-rounded, complex flavor profile. The recipe comes together quickly and makes 16 cups-- enough for 12 generous servings. Make sure to use low sodium beef broth to keep a balanced salt level. Serve with crusty bread, cornbread, or butter rolls. Louisiana's Food Traditions: An Insider's Guide Louisiana's Food Traditions: An Insider's Guide By Maida Owens Louisiana's complex blending of cultures over 300 years produced distinctive regional food traditions for which we are known worldwide. But we have other food traditions that are not so well known. Each cultural group has retained food traditions, and even within cultural groups, traditions vary from community to community, and family to family. Preparing cracklins at the 1993 Louisiana Prairie Folklife Festival. Photo: Maida Owens. Food traditions are particularly intriguing because they are some of the most persistent of traditions. Generally, people resist changing their food patterns. As a result, food often becomes closely tied to cultural identity and can reveal cultural processes such as blending, diffusion, or maintenance.

Gumbo is an excellent example of cultural blending, or creolization. This dish so closely identified with South Louisiana, melds African, European, and Native American cultures. The word itself is derived from the Bantu word for okra, nkombo. The okra plant, a favorite in Africa, is a Middle Eastern plant brought to America by Portuguese traders. Filé (ground sassafras leaves) is Native American. The origin of gumbo—usually defined as a soup-like dish featuring two or more meats or seafood and served with rice—is often attributed to the French bouillabaisse, but the strong preference for soups in Africa reinforced the tradition. Any gumbo researcher soon discovers that there are many types and that there is no consensus about what makes a good gumbo. If your family prefers an almost black roux, your family probably has ties to the prairies west of the Atchafalaya Basin. If your family prefers a lighter roux or you add tomatoes, you are more likely to have ties to southeast Louisiana east of the Atchafalaya. Irma Rodriguez of Natchitoches prepares Mexican tamales at the 1997 Festival of American Folklife.

Photo: Maida Owens. Although people in all parts of South Louisiana make meat and sausage gumbo thicken with filé, seafood gumbo thickened with okra is more common along the coast, where seafood is more plentiful. If you make duck, venison, or squirrel gumbo, you most likely have a hunter in the family. If you put a scoop of potato salad in your gumbo before serving, you likely have some German influence. If you make the much less common, meatless gumbo z'herbes for Lent, you are likely Catholic and your family has been in Louisiana many generations. You are less likely to find this in many of the Cajun and Creole cookbooks so readily available now. And if your family wants to extend the gumbo, you might add boiled eggs. No matter which type of gumbo you make, though, you likely feel that the gumbo that you make is the "right way" to make a gumbo. If eating and cooking gumbo are favorite pastimes in Louisiana, arguing about what is a good gumbo comes in a close third. And, if you didn't realize that gumbo was so complicated, you likely are recent to Louisiana.

Gumbo also illustrates cultural diffusion, or the spreading of a cultural trait, because even before the Cajun food craze, gumbo, hot sauce, and other south Louisiana foods spread into North Louisiana and south Mississippi. The likelihood of these foods being family traditions is proportionately related to the distance from South Louisiana. In other words, people in North Louisiana, east Texas, and south Mississippi are more likely to make gumbo than people in north Mississippi, Arkansas, and Alabama. One factor is people moving to South Louisiana and New Orleans for jobs, becoming accustomed to the food, and bringing new food traditions back upon their return home. Loulan Pitre of Cut Off inspects his onion crop. Photo: Maida Owens. Cultural maintenance can be illustrated by food traditions in many cultural groups whether they descend from the colonial settlement, were part of the later waves of immigration, or recently arrived, especially in cultural groups that are not part of the dominant cultural group in a region. Food reminds us of home and family and becomes central to special occasions and rituals. As a result, food traditions can be the most resistant to change. Examples abound throughout Louisiana. The German enclave of Roberts Cove in Acadia Parish still makes sauerkraut.

Hungarians have been in Tangipahoa Parish for about 100 years and take special pride in their Hungarian sausage. Filipinos celebrate special occasions with the noodle dish pansit. Croatians in Plaquemines Parish keep goats just so they can make goat milk cheese. The Irish in New Orleans celebrate St. Patrick's Day by parading and throwing to the crowd the ingredients of potato stew. Some of the most visible markers of Creole French influence in Natchitoches are the foodways: meat pies and Cane River cakes. West of Natchitoches in Los Adais in Sabine Parish, one finds colonial Spanish influences, and again, the primary evidence is in the foodways: tamales and salsa. One food tradition closely tied to Italian-American ethnic identity is the St. Joseph altar with its fig pastries, casseroles, cookies, cakes, and special breads in the form of Catholic symbols. Native Americans have retained some foods that have become symbolic to their identity, including fry bread and Indian tacos.

A few Coushatta (Koasati) continue to make hominy soup, which has almost died out, as it is time-consuming and difficult, beginning with grinding the hominy by hand using a mortar and pestle. Egma Pineda of New Orleans prepares Nicaraguan tamales. Photo: Greg Wirth. The impact of Native American foodways is still seen in food traditions of people descended from the early settlers. Native Americans introduced Europeans and Africans in both north and South Louisiana to corn bread, grits, sweet potatoes, squash, beans, deer, turkey, fish, and such. Then, the newcomers added foods that were most important to them. Europeans brought carrots, turnips, beets, cabbage, and lettuce. Africans contributed okra, yams, peanuts (although originally from South America), watermelon, collards, hot peppers, and pepper sauce. Pork was central to the early settler's diet, and remains important to many. Scholars divide the state into three major cultural regions—New Orleans, South Louisiana, and North Louisiana, each of which contains groups whose cultures remain distinct from that of the larger region.

Distinct food traditions have persisted in each, but those in New Orleans and South Louisiana are entwined. New Orleans is home to a vast array of food traditions, but it is best known for Creole cooking. At one time, it may have been possible to say that Creole cooking was the fancier cooking of New Orleans with more European influences and Cajun cooking the simpler food of the country folk, but this is no longer true. Today, it is difficult to distinguish between Cajun and Creole cooking as they are practiced in the home. Nowadays when applied to food, the terms Cajun and Creole are frequently used interchangeably or together. But Creole most often refers to the haute cuisine of New Orleans restaurants that developed from the intensive blending of the city's various food traditions, many of which originated with European-trained chefs. For example, Jules Alciatore of Antoine's Restaurant introduced baked fish en papillote (in paper) and oysters Rockefeller. The experimentation continues with such dishes as seafood pasta introduced by Ralph and Kacoo's Restaurant. Sarah Albritton and her son Lewen serve a plate in Sarah's Restaurant in Ruston, Louisiana. Photo: Maida Owens.

To appreciate South Louisiana foods fully, one must remember that Cajun and Creole cooking are the products of 300 years of continuous sharing and borrowing among the region's many cultural groups. For example, the French contributed sauces (sauce piquante, étouffée, stews, bisque), sweets (pralines, a modified French confection with pecans instead of the original walnuts), and breads (French bread, beignets or square doughnuts with powdered sugar, and corasse, fried bread dough eaten with cane syrup). The Spanish added jambalaya (a spicy rice dish probably from the Spanish paella). Africans contributed okra, barbecue, and deep-fat frying and reinforced the Spanish preference for hot spices and soups. Germans, who arrived in Louisiana before the Acadians, contributed sausages (andouille and boudin) and "Creole" or brown mustard. Caribbean influence is seen in the bean and rice dishes of red beans and rice and congri (crowder peas and rice). Native Americans contributed filé and a fondness for corn bread.

Many of these foods are generally known, but far fewer are aware of lesser-known food delicacies in Louisiana as the prairie Cajun langue boureé (stuffed beef tongue) or chaudin (sausage-stuffed pork stomach) . Barbeque pork chops is one of the foods available at the 1993 Louisiana Prairie Folklife Festival. Photo: Maida Owens. One distinction about food in New Orleans and South Louisiana is that food is regarded as far more than mere sustenance. Food is relished, and the standard for merely adequate cooking is much higher here than in other parts of the country. Just as people argue over the right way to make a gumbo, they enjoy talking about food, exchanging recipes, and collecting cookbooks. "What did you eat last night?" is a frequent question. And everyone enjoys experimenting with, preparing, and of course eating food. It is not surprising that the average cook possesses highly skilled culinary standards. Because both men and women take pride in their cooking—and enjoy any opportunity to show off their skills—every gathering becomes a food event. Family food events in particular become social functions. Through food, families maintain a sense of generation and extension.

Older family members pass family lore to the younger ones, and individuals learn about their cultural identity as well as about their nieces, cousins, and aunts. This has resulted in an environment where foods introduced by newly-arrived cultural groups are appreciated and readily accepted. Most families of the region also enjoy Italian pasta and stuffed artichokes. In New Orleans, every ethnic group claims the muffuletta, a large sandwich with several meats, cheeses, and olive salad. Snoball stand in Livonia, Pointe Coupee Parish. Photo: Maida Owens. Other ethnic groups open restaurants featuring new foods that are often highly spiced. The Chinese and Vietnamese have added their food traditions to the regional's culinary history—so much so that Asian restaurants enjoy enthusiastic support and Asian chefs have begun to use such Louisiana fare as crawfish. Kung Pao Crawfish is a standard feature of Chinese lunch buffets in Baton Rouge. Most recently, restaurants featuring the strongly spiced Middle Eastern dishes generally called Lebanese but often actually owned by Palestinians, are well-supported. Japanese, Thai, and Latino restaurants are also appearing and thriving.

North Louisiana food traditions are more closely related to those of the American South than South Louisiana, but food is still central to family and community life. North Louisiana food is less spicy but emphasizes different ingredients and recipes due to different settlement patterns. English-speaking British Americans and African Americans primarily settled North Louisiana which includes the Florida Parishes north of Lake Pontchartrain (in the "toe of the boot" as locals say) and parishes north of the French triangle. Even though the Florida Parishes are closer physically to south Louisiana, they share historic settlement patterns more with north Louisiana and Mississippi. Vegetable stand in Alexandria. Photo: Maida Owens. North Louisiana food traditions include a vast array of jellies, jams, and preserves; vegetable crops (especially corn, sweet potatoes, and greens); hogs; and some cattle. North Louisiana families are fond of a wide range of vegetables, but have a special affinity for beans and peas. Other than English (also know as green or sweet) peas and string or pole beans, which are generally eaten fresh, peas and beans may be picked fresh from the garden, frozen, canned, or dried.

Beans varieties include white (or navy), pinto, butter, lima, and white or speckled butter beans. Peas include various varieties of cream, lady, speckled, black-eyed, crowder, cowpeas, or purple-hull. Any of these may be "helped" with homemade relishes (such as green tomato and red tomato relish), tomato sauce, chow-chow, and cucumber or peach pickles. Sarah Albritton of Ruston prepares dewberry jelly. Photo: Susan Roach. Corn in its many forms remains a staple, and corn bread continues to be important even though biscuits have become increasingly so in the last century. Corn bread may be baked plain or with cracklins to make cracklin bread, fried with flavorings for hushpuppies, or boiled to make hot water bread. Add eggs, and it becomes egg bread. Green corn is also boiled or roasted fresh, or creamed. Ripe corn can become hominy, and hominy can become grits.

Pork is still, by far, the preferred meat and appears smoked, barbequed, in sausages, cracklings, and vegetables, but many still savor wild game (venison, squirrel, raccoon, rabbit, and quail) and fish (both farm-raised catfish and gamefish such as crappie and bream). Any fish or meat may be fried. Sunday dinners at noon, fish fries, and barbecues are common occasions. Boudin. Photo: Maida Owens North Louisiana gatherings that feature food include ritual traditions reflecting their Protestant heritage. All-day singings and dinners on the grounds still take place after church services in many rural communities, frequently on the fifth Sunday in a month. Both black and white rural churches have gatherings such as Homecoming, bringing together extended families. Memorial Day, which commemorates all the deceased, not only military veterans, also provides an opportunity for extended families to visit graveyards, decorate graves with silk flowers, tell stories, and, of course, eat. So, no matter where you are in Louisiana, the food traditions of families and other cultural groups reveal information about the people.

It might be settlement patterns, historic connections, migrations patterns, ethnicity, religious or simply family traditions. Research in food tradition is one more way to learn about ourselves and our neighbors. Maida Owens is director of the Louisiana Division of the Arts Folklife Program. This article was originally published in Louisiana Cooking in 2000.

Question: What Louisiana Creole dish is traditionally made with meats, vegetables, stock and rice?
Answer: Jambalaya