Almost telepathically, but very much unanimously, our team wanted to focus on one
of our most favorite cuisines with kaleidoscopic flavor profiles:
THE CAJUN & CREOLE WORLDS OF LOUISIANA & THE GREATER GULF COAST REGIONS.
There are few American locales that are more utterly defined by its food than Louisiana, New Orleans and the Cajun and Creole communities. And how grateful we all are that they stubbornly stuck to their culinary traditions. Cajun and Creole flavors are as unmistakable as they are elusive. Together let’s explore that flavor je ne sais quoi that perpetually has us coming back for more.
The Briefest of History Lessons
Back before Antoine’s or Dooky Chase’s, a whole lot of different people from a whole lot of different places descended upon the Louisiana river and bayou regions - and the veritable melting pot started to simmer.
“In the 18th and 19th centuries, ‘Creole’ was used to designate anyone who was native to Louisiana, regardless of their ethnicity. Over time, people with Native American, West African, German, Italian, French, and Spanish backgrounds all contributed to the Creole culture. These people blended their culinary, linguistic and musical practices to create a new cultural phenomenon.
Cajuns were once part of Creoles. Originally the descendants of a French-speaking group of Acadians exiled from Canada in the 1700s, some of these people began self-identifying as Cajun instead of Creole at the end of the 1800s. Over the next century, ‘Creole’ became associated with Black culture, while ‘Cajun’ became associated with white culture - even though the groups have been historically intertwined.” - Courtesy of The History Channel
Cajun and Creole are two distinct ethnic groups with their own unique history, traditions and culture. But despite their differences - one thing these two groups share in common is an unapologetic adoration of their food legacies.
Iconic Cajun & Creole Dishes in New Orleans
Dish: Seafood Gumbo
Restaurant: Dooky Chase's
Dish: Boudin
Restaurant: Toups' Meatery with Chef Isaac Toups
Dish: Shrimp Remoulade
Restaurant: Tujague's
Dish: Jambalaya
Restaurant: Coop's Place
Dish: Charbroiled Oysters
Restaurant: Drago's
Dish: Turtle Soup
Restaurant: Commander's Palace
Dish: Shrimp Po'Boy
Restaurant: Domilise's Po-Boy & Bar
Creole & Cajun on the Menu
BREAKFAST
Bloody Mary-Seasoned Spicy Crab Beignets
LUNCH
Black Magic Fried Shrimp Po' Boys
APPETIZER
Black & Bleu Cornbread-Stuffed Mussels
DINNER
Creole-Seasoned Pork Butt Boudin Burrito
SIDES
Garlic Pepper Dirty Rice
DESSERT
Bananas Foster with Cayenne Bourbon Sauce
COCKTAIL
Bloody Mary with Seafood