NEW ORLEANS, LA--(Marketwired - Feb 7, 2014) - One of the joys of visiting New Orleans is the food. No matter where you venture in the city, chances are you'll encounter eateries serving up Cajun and Creole cuisine. Not sure how to tell the difference between these two typical NOLA cuisines? Check out the latest infographic from Marriott to learn more about the things these two cuisines have in common.
What makes both Cajun and Creole food so interesting is the wide range of culinary influences that blend together to make something special. At the heart of Cajun and Creole fare is the influence of traditional French cooking. "Cajun" is slang for French-speaking Acadian settlers, who were deported from Nova Scotia in the late 18th century, while "Creole" refers to colonial settlers of French and Spanish descent who were born in New Orleans. Cajun and Creole chefs alike draw upon Spanish, Native American, Italian and German culinary styles.
Rice and spices taken from the Spanish, as well as red beans and herbs gathered by local Native Americans, play a crucial role in both Cajun and Creole food. German use of black pepper, mustard and sausage has also made its way into Cajun and Creole dishes. Generally speaking, Italian influences are not usually associated with either Cajun or Creole cooking, but garlic is frequently used.
Three ingredients stand above the rest as the most crucial to both styles: onion, celery and bell pepper. This trinity of vegetables forms the foundation of flavor for many Cajun and Creole dishes.
Your stay in New Orleans isn't complete without sampling the local cuisine. Whether enjoyed in New Orleans hotels or nearby restaurants, visitors should try both Cajun and Creole fare to savor their similarities as well as differences. Visit our New Orleans hotels page to make your choice for your next visit to the Big Easy.
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