Cajun cooking is made by using numerous varieties of sausages, chicken, duck and pork. Besides all these, there are is an array of seafood.
Some of the instances of Cajun cooking are crawfish bisque, crawfish etouffee, andouille and sauce piquante. Dining in New Orleans is a joyous occasion. They do not gobbling down the food in a frantic race as they give importance to the food.
Creole cooking is developed by the Spanish and French settlers and this is exemplified in their sauces. It was believed that Cajun was a rural area cooking and Creole belonged to the city cooking.
Considering New Orleans Cuisine, Creole food is hotter than Cajun food because the spices and herbs were difficult to reach the country. However, Cajun food is hot.
Creole food is classified into haute Creole such as Oysters Rockefeller, Bienville and the lower Creole has foods such as rice and red beans. Recently, it is observed that the Cajun and Creole have blend into a novel style of cooking known as “Louisiana Food”.
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