Cajun and Creole cuisines are rich, flavorful, and full of history. Both styles of cooking come from the southern United States, particularly Louisiana, and are known for their bold spices, hearty ingredients, and love for rice and seafood. Cajun cuisine is more rustic and uses simpler ingredients, while Creole food often includes richer, more refined ingredients.
Popular dishes from these cuisines include gumbo, jambalaya, crawfish étouffée, and po'boys. Cajun and Creole cooking also makes use of the holy trinity — a mix of onions, celery, and bell peppers—along with spices like cayenne pepper, thyme, and paprika. These cuisines are a true reflection of Louisiana’s cultural melting pot, blending French, African, and Native American influences into every dish.