Cajun & Creole Cuisine

These two kitchens are the culinary art of the US Southern States. Both are inspired by the French settlers, but the Cajun cuisine is more rustic and is mainly cooked in the countryside and in the wetlands. The Creole cuisine has influences from Spanish, African and French cuisine, is more refined in the preparation and is used mainly in the large cities (New Orleans). Both kitchens have the so-called "Holy Trinity", the holy triad of sweet bell pepper, celery and onions, which is found in many dishes. Other basic ingredients are seafood, fish, poultry, crayfish, chili peppers, corn, sweet potato, cabbage, beans, exotic fruits, okra pods, chick peas and sugar cane. It is usually seasoned with ginger, nutmeg, allspice, coriander, curry, but also with the typical French spices of thyme and laurel and, of course, chili. In many dishes the French influence can be guessed by the use of a lot of butter or classic roux.