Credit : Neworleans
Credit : Neworleans
The two are quite different, and some of the most delicious and interesting cuisines can be found in New Orleans restaurants.
Credit : Neworleans
The simplest difference between the two cuisine types is that Creole food typically uses tomatoes and tomato sauces while traditional Cajun food does not. However, this difference is rooted much deeper in New Orleans history.
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Cajun food is a robust, rustic food found along the Gulf coast of Louisiana, a blend of French and Southern cuisine. It was brought to Louisiana from the French who migrated to the state from Nova Scotia over 250 years ago and used foods straight from the land.
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There are lots of smoked meats as well as meat-heavy, one-pot dishes like jambalaya or the rice-filled, spicy pork sausage known as boudin.
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Creole food is a cosmopolitan cuisine, created in New Orleans with European, African and Native American roots. French influence is strongest, but traces of Italian, Spanish, German and even Caribbean can be found in some dishes.
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The essence of Creole is found in rich sauces, local herbs, red ripe tomatoes and the prominent use of seafood caught in local waters.
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It is a pot of rice, meat (chicken, sausage or seafood) and spices. It has a very good taste. It is very popular among people.
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This good food is made by combining the flavors of juicy chicken, smoky chorizo, and a mix of vegetables and spices, which is perfect for weeknight meals and special occasions.
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is a stew that is very popular in the US state of Louisiana. Gumbo mainly consists of a strong-flavored stock, meat or shellfish.
Credit : GOOGLE
Credit : GOOGLE
Credit : GOOGLE