Cajun and Creole Cuisine
The bold cooking of Louisiana - gumbo, jambalaya, crawfish and beignets, a spicy fusion of French, African, Spanish and Caribbean roots.
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Illustrative image - a scene in the spirit of the place, not a photograph of it. Real photos are below.
Louisiana's cooking is one of America's great regional cuisines, a bold fusion of French, African, Spanish and Caribbean traditions split into rustic Cajun and city Creole styles. Gumbo, jambalaya, crawfish etouffee, po'boys and sugar-dusted beignets fill the tables of New Orleans and the bayou, spiced, soulful and unmistakable.
What you actually see
- Gumbo and jambalaya - the great rice-and-stew dishes at the heart of the cuisine.
- Crawfish - the seasonal boils of spiced crawfish in spring.
- Beignets - the sugar-dusted fried dough with chicory coffee.
- Po'boys - the stuffed sandwiches of fried shrimp or oyster.
When to go
The cooler months for comfortable dining; spring for crawfish season, when boils are everywhere. Festivals through the year celebrate the food.
Honest expectations
Cajun and Creole are distinct traditions often blurred for visitors, so seek out places that do either properly. The touristy French Quarter has both gems and mediocre spots, so a recommendation helps. Spice levels are real, so ask if unsure.
Nearby
New Orleans and its French Quarter are the heart; the Cajun bayou country lies to the west around Lafayette.
What to pack for Cajun and Creole Cuisine
Chosen from what this place is for. Tap a kit for the full checklist.
Opening times, ticket prices and seasonal closures change - check the official source before you go: official site.
