LABEL
People often use the terms “Cajun” and “Creole” interchangeably when
they describe food from Louisiana, but they are NOT the same. Though the
two styles share some influences and ingredients and even share some of
the same dishes (including Jambalaya, Gumbo, and Etouffee), they are
distinct. One way to describe the difference between Creole and Cajun
food is by region. Creole food was always considered city food, specifically
from New Orleans, while Cajun food was from the rural or country areas of
Southwest Louisiana. Nowadays you’ll find both all over Louisiana. The
Cuisine is a blend of the various cultures of New Orleans including French,
Spanish, African, Caribbean, and Native American, among others. Creole
cuisine is thought of as a little higher brow or aristocratic compared to
Cajun.
JUMP TO RECIPE PICTURES
== CAJUN CHICKEN & SAUSAGE WITH RICE == CAJUN CRAWFISH & SHRIMP ETOUFFEE == == CREOLE CHICKEN & SEAFOOD JAMBALAYA == CREOLE SHRIMP CHICKEN & SAUSAGE JAMBALAYA == == CAJUN ROASTED PORK LOIN == CAJUN FISH CHOWDER ==
LABEL
RON K’S KITCHEN
CAJUN & CREOLE
In
no
event
shall
RonK’s
Kitchen,
its
affiliates
and
its
third
party
providers
be
liable
to
you
or
any
third
parties
for
any
illness
or
damages
of
any
kind,
direct
or
indirect,
arising
out
of,
or
in
any
way
connected
with,
your
use
of
the
information
or
recipes
provided
on,
or
accessed
through,
this
website.
Service
provider,
its
affiliates
and
its
third
party
providers
disclaim
any
liability,
loss
or
obligation
in
connection
with
the
content
provided
on
this
website.
This
website,
and
the
recipes
and
information
on
this
website,
are
provided
strictly
"as
is"
and
without
warranty
of
any
kind,
and
should
not
be
construed
in
any
way
as
medical
advice
or
instruction.
Consult
the
appropriate
health
professionals
before
using
any
of
the
recipes
or
information
on
this
website.
Your
use
of
quality
ingredients
and
safe
cooking
practices
are
your
responsibility.
THE STICKY MENU BAR IN THE MIDDLE IS THIS SECTIONS RECIPE QUICK LINKS
THE STICKY MENU BAR ON THE RIGHT WILL JUMP TO OTHER RECIPE SECTIONS
People often use the terms “Cajun” and “Creole”
interchangeably when describing food from Louisiana, but
they are NOT the same. Though the two styles share some
influences and ingredients and even share some of the same
dishes (including Jambalaya, Gumbo, and Etouffee), they are
distinct. One way to describe the difference between Creole
and Cajun food is by region. Creole food was always
considered city food, specifically from New Orleans, while
Cajun food was from the rural or country areas of Southwest
Louisiana. Nowadays you’ll find both all over Louisiana. The
Cuisine is a blend of the various cultures of New Orleans
including French, Spanish, African, Caribbean, and Native
American, among others. Creole cuisine is thought of as a
little higher brow or aristocratic compared to Cajun.
LABEL
LABEL
JUMP TO RECIPE PICTURES
== CAJUN CHICKEN & SAUSAGE WITH RICE == == CAJUN CRAWFISH & SHRIMP ETOUFFEE == == CREOLE CHICKEN & SEAFOOD JAMBALAYA == == CREOLE SHRIMP CHICKEN & SAUSAGE JAMBALAYA == == CAJUN ROASTED PORK LOIN == == CAJUN FISH CHOWDER ==
LABEL
RON K’S KITCHEN
CAJUN & CREOLE
THE STICKY MENU BAR IN THE MIDDLE IS THIS SECTIONS RECIPE QUICK LINKS
In
no
event
shall
RonK’s
Kitchen,
its
affiliates
and
its
third
party
providers
be
liable
to
you
or
any
third
parties
for
any
illness
or
damages
of
any
kind,
direct
or
indirect,
arising
out
of,
or
in
any
way
connected
with,
your
use
of
the
information
or
recipes
provided
on,
or
accessed
through,
this
website.
Service
provider,
its
affiliates
and
its
third
party
providers
disclaim
any
liability,
loss
or
obligation
in
connection
with
the
content
provided
on
this
website.
This
website,
and
the
recipes
and
information
on
this
website,
are
provided
strictly
"as
is"
and
without
warranty
of
any
kind,
and
should
not
be
construed
in
any
way
as
medical
advice
or
instruction.
Consult
the
appropriate
health
professionals
before
using
any
of
the
recipes
or
information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
THE STICKY MENU BAR ON THE RIGHT WILL JUMP TO OTHER RECIPE SECTIONS
ALL RECIPE SECTIONS
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ALL RECIPE SECTIONS
- MAIN WEBSITE INDEX
- AIR FRYER
- APPETIZERS, FINGER FOODS & SNACKS
- ASIAN, CHINESE, INDIAN, JAPANESE, KOREAN & THAI
- BARBECUES, GRILLING & SMOKING
- BEEF & VEAL
- BRAZILIAN & CUBAN
- BREADS, BISCUITS, COOKIES, PASTRIES & PIZZAS
- BREAKFASTS & EGGS
- BUTTERS & COMPOUND BUTTERS
- CAJUN & CREOLE
- CASSEROLES & ONE DISH
- COCKTAILS & MIXED DRINKS
- COFFEES & TEAS
- COPYCAT
- DESSERTS & SWEETS
- DOUGHS, DUMPLINGS, NOODLES & NOODLE SOUPS
- HAWAIIAN & FILIPINO
- HAM & BACON
- HUNGARIAN
- INDIAN
- ITALIAN
- PASTAS & NOODLES
- PORK
- POULTRY, CHICKEN, DUCK & TURKEY
- PRESSURE COOKER & INSTANT POT RECIPES
- SANDWICHES RECIPES
- SAUCES, GRAVIES & MARINADES
- SEAFOODS
- SEASONINGS, COATINGS, PASTES & RUBS
- SLOW COOKER & CROCK POT
- SMOKER & SMOKED FOODS
- SOUPS, CHILI'S, CHOWDERS & STEWS
- SPANISH, CUBAN, FILIPINO, MEXICAN, PUERTO RICAN
- VEGETABLES & SIDE DISHES