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This category is for cooking and recipe sites devoted to the cuisine of Louisiana. Cajun- The cuisine of the descendants of the Acadian French people who migrated to South Louisiana from Nova Scotia. The cuisine is characterized by the use of pork fat, heavy use of cayenne pepper and hot sauces, and indigenous wildlife and plants. Creole- The cuisine of the French upper class in South Louisiana, based more on traditional French cooking. It is characterized by the use of butter instead of pork fat and generally is not as heavily spiced as Cajun cuisine. Creole cuisine was heavily influenced by the other cultural groups in New Orleans such as the Spanish and other Europeans, Caribbean Islanders, Africans, African-Americans, and Native Americans.
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Site devoted to Louisiana home cooking, featuring recipes, cooking methods, and chefs' selections.
Features information on all aspects of traditional Louisiana cooking along with a large collection of recipes.
Large recipe collection celebrates the varied ethnic groups who contributed to this multi-cultural cuisine.
Dishes made with Zatarain's products. Can be searched or browsed by course, main ingredient, season, or most popular. Examples are jambalaya variations, King cupcakes, rice and black bean stuffed peppers, chicken stew, and baked cod in Creole sauce.
Dishes made with Zatarain's products. Can be searched or browsed by course, main ingredient, season, or most popular. Examples are jambalaya variations, King cupcakes, rice and black bean stuffed peppers, chicken stew, and baked cod in Creole sauce.
Features information on all aspects of traditional Louisiana cooking along with a large collection of recipes.
Large recipe collection celebrates the varied ethnic groups who contributed to this multi-cultural cuisine.
Site devoted to Louisiana home cooking, featuring recipes, cooking methods, and chefs' selections.
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