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