This informative page will give you information on the history of creole food as well as provide examples of some different dishes. Creole food is rooted in Louisiana, and traces its origins to the interaction of French Acadian immigrants, African slaves, and Native Americans. It is characterized by the combination of a wide variety of ingredients (as in Jambalaya and Gumbo) and is similar to, though distinct from, Cajun cuisine as it contains tomatoes, both chopped and in heavy sauces.
Common Creole Dishes
Common dished in Creole cuisine include muffulettas, crawfish etoufee, jambalaya, crawfish fettuccini and shrimp creole. The most popular desserts are beignets and king cake, but they are also know for the development of bananas foster, bread pudding and pralines.
Where To Go for Creole Food
If you are traveling to New Orleans, be sure to check out Brennan's Restaurant, Commander's Palace, Arnaud's, Antoine's and Dooky Chase's for authentic Creole dishes.
