regional fare

Regional Fare “New Orleans food is as delicious as the less criminal forms of sin,” Mark Twain wrote in 1884. If you've ever had the pleasure of relaxing in the one of the French Quarter's many local restaurants sipping café au lait and savoring scrumptious golden-fried beignets blanketed in powdered sugar, you know this is true. It’s clear why the people of New Orleans possess joie de vivre, or “joy of living.” With food so outstanding, it’s easy being happy. But before we chat about traditional south Louisiana food, let’s explore the history that set the scene of Cajun and Creole cuisines as we know them today.

Cajun and Creole cultures and cuisines are quite different. Though they incorporate some similar ingredients for many of their dishes—such as filé powder—Creole is haute cuisine that reflects the African, Caribbean, French, German, Italian and Spanish influences apparent around New Orleans in the late 1600s. Cajun is country-style cooking characterized by one-pot meals using wild game, fish, shellfish, corn, rice or vegetables. Both cuisines exhibit culinary finesse.

The Creoles, descendants of the European elite, arrived in the 1690s by invitation of the Spanish to establish New Orleans. They brought with them their wealth, education, chefs and cooks as well as culinary techniques. In sharp contrast are the French refugees who were exiled by the Brits from Acadia, Nova Scotia, in 1755. Later called Cajuns, they retreated to the bayous and swamps of Louisiana, befriending the Native Americans and learning from them about new ingredients, herbs and cooking techniques. Maque-chou, a stewed concoction comprising sweet peppers, onions and tomatoes as well as coush-coush made from dried ground corn are examples of the Native American influence.

Contrary to general belief, Cajun cuisine typically is not spicy-hot. Though Cajun dishes are spicier than their Creole counterparts, seasonings are incorporated to enhance, not dominate, the flavor of ingredients. The dark brown roux and mixture of chopped celery, bell peppers and onions (called the “holy trinity” and also used in Creole dishes) are key in adding richness and flavor to many foods. Cajuns cooks are experts at preparing vegetables in a variety of ways such as in sauces, sautéed and stuffed. Creole cuisine features butter and cream along with generous amounts of tomatoes.

Most Americans, even if they have never visited Louisiana, associate gumbo, étouffée and jambalaya with classic Louisiana fare, and like most global cuisines, these dishes evolved through an integration of overlapping cultures. An eye on future trends shows new chefs putting a contemporary spin on preparing and combining ingredients while still honoring traditional south Louisiana cuisine. But no matter what the trends, New Orleans will always embody a sense of joy and an appreciation of good food and good times.