LABEL

JUMP To TOP

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 ==

JUMP To TOP

LABEL

SHRIMP CHICKEN & SAUSAGE JAMBALAYA

JUMP To TOP

ROASTED PORK LOIN

FISH CHOWDER

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.

SEE DISCLAIMER BELOW

JUMP To TOP

CRAWFISH & SHRIMP ETOUFFEE

CHICKEN & SAUSAGE WITH RICE

CHICKEN & SEAFOOD JAMBALAYA

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.

JUMP To TOP

LABEL