Why
Creole cuisine
and Cajun cuisine
are special

Creole and Cajun are two of America's most original cuisines. They are also two of its best. Click Creole & Cajun insights for more info.

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Most famous
Creole and Cajun
dishes

How many of these Creole and Cajun specialties have you tasted?

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Crawfish Étouffée

The crawfish (which look like miniature lobsters) are slowly braised in a small quantity of a seasoned tomato mixture. The Crawfish Étouffée is then served over steaming rice.

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Gumbo

Made with chicken, seafood and/or sausage. Can also be vegetarian. A gumbo is thickened with fresh okra ("gumbo" is West Africa) or ground dried sassafras leaves (filé powder).

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Jambalaya

A seasoned mélange of meat (pork, seafood and/or sausage), vegetables and rice is cooked in one pan. Jambalaya is similar to and was influenced by Spain's paella. 

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Oysters Rockefeller

Oysters on the half shell are seasoned, set on a bed of rock salt, then broiled. Oysters Rockefeller may or may not contain spinach, depending on the chef.

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Red Beans and Rice

Kidney beans and rice are piqued with seasonings and with ham or sausage morsels. Served on a mound of rice.

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Click

Creole / Cajun cuisines - Page two

Creole / Cajun cuisines - Page three

for more pointers

What's good, what's bad about it

California

Hawaiian

New England

Soul Food

Southern

Southwestern

Tex Mex + New York Ethnic

Penn Dutch + Midwest farm

Native American

Cowboy + Pioneer

American city specialties

World cuisines

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Clickable
American cuisine map

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