As different as the Cajun and Creoles themselves is their kitchen. The Creoles were the descendants of aristocratic Europeans, lured by the Spaniards to occupy and settle New Orleans. Als the descendants of Africans and Mulats are called Creoles. Their cooking styles mixed and developed. The French brought the Bouillabaisse (Soup), the base of the Creole Gumbo. The Spaniards brought spices and the "Paella", which counts as the precedant of Jambalaya. The Andouille Saussage is influenced by the German, and ice cream was introduced by the Italians.
People from West India and Haiti brought the hot sauce (Sauce Piquante), which is used in every Cajun meal. And don't forget the "black hand in the pot". The Africans brought Ocra (Gumbo), a vegetable (after which the soup was named) to Louisiana. Afican meals are also called "soul food" in the U.S.

Cajun meals are based on the use of meat, sea fruits and spices. From the Native Americans, the Cajun learned the processing of local products from the swamps, lake and forests. Careful combination and the cooking in heavy iron pots are typical for their cooking. You'll find a lot of "Stews", "Fricassées", Soups", "Gumbos" and "Jambalaya" on a typical Louisiana menu card. Not to forget the sausages like "Andouille", "Smoked Sausage" and "Boudin" as well as "Tasso Ham".

Louisiana has two unique cooking traditions: Creole with European influences and Cajun with pots enriched with meat and sea fruits.