Cajun and Creole cuisine

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This editable Main Article is under development and subject to a disclaimer.

[edit intro]

Cajun cuisine and Creole cuisine are both culinary traditions of the Louisiana region. They draw from a mixture of French and African cuisine; many of the dishes are spicier than in other parts of the U.S.

"Cajun (or Creole) seasoning" is extensively used; there are innumerable recipes for it, but a typical one is that of the well-known television chef and restaurateur Emeril Lagasse, which combines paprika, salt, garlic powder, black pepper, onion powder, cayenne pepper, oregano, and thyme. The recipe from the equally noted chef Paul Pruhomme is similar except it uses white pepper instead of cayenne. Justin Wilson, the Cajun raconteur and chef, used a simpler mixture of cayenne, black pepper, and celery seeds.

## Dishes[edit]

* Jambalaya
* Beignet
* Gumbo (food)