| A common greeting when meeting a friend or | | | | rice. From there, you will often find shrimp, crawfish, |
| acquaintance would be, "How are you?" Be | | | | crab, oysters, wild turkey, pork, sausage, and maybe |
| forewarned, however, that if you are walking down | | | | even duck, or frog. Favorites include well-known |
| the streets of Louisiana, you may be asked, "Have | | | | jambalaya, gumbo, grits, and tasty bisque. But aside |
| you eaten well today?" Following this, a conversation | | | | from the main ingredients, for native cooks in the south, |
| of what you both have eaten and what you plan to | | | | a fast rule is there is no one recipe for the best foods. |
| eat in the near future is sure to commence. To the | | | | There is pride in the fact that each meal is original, by |
| people of the Deep South, Cajun food is not simply | | | | experimenting and creating a core value. Recipes are |
| another meal, but a highlight of the day, a topic of | | | | passed down to children, but they are taught to add |
| conversation, and a rich part of their culture. It is no | | | | their own ideas to establish creative new flavors. |
| wonder that Louisiana cuisine remains one of the most | | | | Another aspect of the southern food culture is |
| flavorful and unique type of cooking in our country. | | | | hospitality. Natives of Louisiana love to eat and love to |
| Louisiana is home to both Cajun and Creole fare, with | | | | share a meal with friends and family. The Spanish |
| distinctions coming from their history. A majority of | | | | influence of an open home has spilled over to many |
| Cajuns were rich plantation owners who sought to | | | | families, and they will make sure your appetite is more |
| make grand cuisine, often using French methods. The | | | | than satisfied at the same time. You can be prepared |
| combination of European techniques and local products | | | | for lots of black and cayenne pepper and most likely a |
| brought about Creole cooking. Meanwhile, the Cajuns | | | | variety of battered and fried choices. The terms light |
| were often living under hard working conditions and | | | | and low-fat are not exactly synonymous with southern |
| prepared hearty, country meals from available | | | | cooking, but you will be delightfully full while getting |
| ingredients. They added peppery and pungent flavors | | | | plenty of fresh vegetables and seafood on your plate. |
| and cooked it all together in a single pot; thus Cajun | | | | Cajun cuisine remains a favorite throughout the entire |
| cuisine was born. | | | | country while influencing the culture of the south to a |
| A common element in both Cajun and Creole dishes is | | | | large degree. Visit Louisiana and taste it for yourself. |