More renowned
Creole and Cajun
specialties

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Alligator

The tail meat of the alligator is typically fried or braised - or ground into sausage meat.

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Andouille

Smoked, seasoned sausage made with course-ground pork. An andouille is eaten directly or used as a flavoring ingredient.

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Bananas Foster

Sliced bananas are flavored with cinnamon and brown sugar, then fried, then flambéed with a liqueur. Bananas Foster is served with vanilla ice cream.

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Boudin Blanc

Seasoned sausage made with coarse-ground pork (often rice is added). The Cajun Boudin Blanc is heartier than the original French version.

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Chicory Coffee

Brew is flavored with a touch of a ground roasted root. Chicory Coffee is the standard coffee in New Orleans.

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Dirty Rice

Rice cooked with poultry giblets, which darkens its color.

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Po-Boy

New Orleans most famous sandwich can be stuffed with almost anything, though the shrimp, oyster and roast beef versions are exceptionally popular. A Po-Boy (poor boy) style sandwich is known elsewhere in America by various names, including grinder, hero, hoagi, and sub.

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Sazerac Cocktail

Potent. Made with whiskey, sugar and bitters. A local favorite.

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Click

Creole / Cajun cuisines - Page one

Creole / Cajun cuisines - Page three

for more pointers

What's good, what's bad about it

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World cuisines

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Clickable
American cuisine map

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