New Orleans
Cajun-Creole cooking began in Acadia, near present day Nova Scotia. France colonized Acadia but the British gained control, forcing the Acadians to relocate. They settled in Louisiana where their name was translated into Cajun. Cajun cooking combines French and Southern influences and relies on pork fat and spices. They also mix Louisiana crawfish, crab, and shrimp with local spices like cayenne pepper. Creoles, descendants of rich Europeans that established New Orleans, mix French, Spanish, Caribbean, and African elements into their cooking style that is considered to be more refined and use butter, cream, and tomatoes.
New Orleans cuisine is influenced from around the world. Cajun and Creole traditions are obvious in the fare throughout the Crescent City. In addition, French, Spanish, Italian, Native American, African, and Caribbean are evidenced in the New Orleans dining scene.
The cuisine of New Orleans is anything but typical. Meals range from fine dining at old New Orleans establishments to fried meals at hole-in-the-wall favorites. One thing evident across the board is the combinations of seasoning. Another thing in common with many meals throughout New Orleans is the inclusion of seafood. The city’s rich history also plays a role in the “typical” cuisine of New Orleans.
