These iconic New Orleans cuisines, born of immigrants, are sometimes confused for one another. Here’s the history of Creole ...

Whether the gumbo you deem “authentic” is Creole or Cajun, thinner like at Dooky Chase’s Restaurant or thicker like the ...

Another signature characteristic of Creole and Cajun cuisine is the roux: a combination of fat and flour that came from French cuisine and is cooked until brown as the base of many Cajun and ...

Shrimp Creole, while often less soupy than gumbo, doesn't use roux, instead cooking the ingredients down until they thicken. Typically, trinity vegetables are sautéed, seasoned with cayenne and ...

Here's what to know as Fat Tuesday approaches Owned by husband and wife duo James and Holley Lampley, Roux’s Creole Cafe employs eight people and features a lineup of Cajun-based cuisine ...