Cajun and Creole cuisine: Difference between revisions
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imported>Peter Schmitt (New page: {{subpages}} '''Cajun cuisine''' and '''Creole cuisine''' are both culinary traditions of the Louisiana region.) |
imported>Howard C. Berkowitz No edit summary |
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'''Cajun cuisine''' and '''Creole cuisine''' are both culinary traditions of the Louisiana region. | '''Cajun cuisine''' and '''Creole cuisine''' are both culinary traditions of the Louisiana region. They draw from a mixture of [[French cuisine|French]] and [[African cuisine]]; many of the dishes are spicier than in other parts of the U.S. | ||
A "Cajun seasoning" is extensively used; it is a mixture of [[cayenne pepper]], [[black pepper]] and [[celery seed]]. | |||
==Dishes== | |||
*[[Jambalaya]] | |||
*[[Beignet]] | |||
*[[Gumbo (food)]] | |||
Revision as of 12:21, 25 December 2009
Cajun cuisine and Creole cuisine are both culinary traditions of the Louisiana region. They draw from a mixture of French and African cuisine; many of the dishes are spicier than in other parts of the U.S.
A "Cajun seasoning" is extensively used; it is a mixture of cayenne pepper, black pepper and celery seed.