Cajun or Creole? It's All Great!

Simply put, Cajun food is robust, country-style food, found along the bayous of Louisiana, a combination of French and Southern cuisines. It was brought to Louisiana from the French who migrated to the state from Nova Scotia 250 years ago and used the simple foods, right from the land. Think of heavy, one-pot dishes, like jambalaya or crawfish étouffée, served over steaming rice.

Creole food is a distinctive cuisine, created in New Orleans with European and African roots. It is Cajun food's more refined city relative. The French influence is strongest, but the essence of Creole is found in rich sauces, local herbs, red ripe tomatoes, and the prominent use of seafood, caught in local waters. It is associated with the old-line kitchens of New Orleans, where generations of traditions are carried on today. Think of rich, roux-based gumbo, shrimp creole, grits and grillades, redfish courtbouillion and more.

Both foods make liberal use of the "holy trinity" of cooking: chopped green peppers, onions and celery. The most common misconception is that both foods are spicy, fiery hot. Both Creole and Cajun cuisines have a depth of flavor, borne of a loving blend of local herbs and (quite often) roux and may or may not be spicy.

In New Orleans, it is tradition to welcome our guests with wonderful food and drink. You have an invitation to experience authentic Creole and Cajun delicacies at one of our 3000 restaurants any time.