Historically, Creole refers to the descendants of the French and Spanish settlers in colonial Louisiana. Cajun, on the other hand, is derived from the term “les Acadians” to describe the population of French settlers that came over from Nova Scotia in the early 1700s.
Creole cuisine is typically thought of as city food, with an emphasis on complex sauces and slow-cooking that comes from a mix of European influences. Gumbo and jambalaya are classic Creole dishes, although Cajun takes have popped up as well. Meanwhile, Cajun cuisine is rustic and homey country food. Dishes like boudin and rice with gravy top the list.
This recipe will envelop you in spices like a tight, spicy hug. It incorporates a blend of paprika, oregano, and cayenne pepper to give a distinctive "N'awlins" bite that you're sure to love!
When you think of Southwest cuisine, staples like pungent spices, corn and other grains, and, of course, fiery chilies have to make the top of the list. Round up the best of the Southwest to create this dish!
This is a delicious yet simple one-pan dish loaded with lean chicken sausages, peppers, and onion! Low carb and very flavorful.
This roasted Jalapeño and Pineapple Salsa has the perfect flavors to bring colorful, nutritious salmon to its full potential!
The combination of bacon, homemade sauce, and this well-seasoned patty is so juicy and full of flavor! Serve with a side of fresh-cut thick fries for the ultimate experience.