What are traditional New Orleans foods?

By Catalogs Editorial Staff

?Jambalaya and a crawfish pie and file’ gumbo
‘Cause tonight I?m gonna see my ma cher amio
Pick guitar, fill fruit jar and be gay-o
Son of a gun, we?ll have big fun on the bayou.?

By Hank Williams

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Traditional New Orleans foods have some very catchy and unusual names. In New Orleans, Cajun and Creole cuisine is the norm. Cajun refers to those French-speaking people who were deported from Canada and settled in Louisiana.

Cajun meals traditionally consist of a main dish, steamed rice, seafood dish, sausage and a vegetable. Onions, bell peppers and celery are essential in Cajun cooking as is cayenne pepper, bay leaf, parsley, green onion, celery and carrots. When you are in Cajun country except to eat hot boudin, which is sausage that is made from pork and rice. Most Cajun cooking is done in large pots.

In general, people in New Orleans and in Louisiana who are descendants of the Spanish and French are called Creole. Creole meant that the person was born in America and not in the Old World. Sometimes the word was used to distinguish white people with no hint of African American blood in them. Eventually, the term was used to refer to people of mixed-race who were born in Louisiana or the free people of color, which meant a full African or partial African, who was not a slave.

There is a bit of a difference between Cajun and Creole cooking. Cajun jambalaya is brown and doesn?t have tomato in it whereas Creole jambalaya does contain tomato, to name one difference.

CANDY, NEW ORLEANS STYLE

One of the highlights of a New Orleans visit is eating the remarkable candy that is part of the New Orleans experience.

When in New Orleans, eat the traditional candy of that area, which includes pralines, tortues made of caramel, hand-decorated alligators and frogs, toffee sprinkled with nuts, artisan chocolates and just about any mouth-watering sweet delicacy you can imagine.

GUMBO