Louisiana’s most popular cuisines are Creole and Cajun and telling them apart can be difficult for locals and tourists alike. Creole is a fusion of European, African and Caribbean cooking techniques using Louisiana ingredients and was popularized in New Orleans during the early 1800s. Cajun is the cuisine of 18th century French-Acadian exiles who settled in southwest Louisiana. You can often find Creole and Cajun variations of the same dish and one distinguishing tip is that tomatoes are more common in Creole dishes and rarer in Cajun.

A common denominator is often Louisiana Seafood. The state’s 400 coastline miles along the Gulf of Mexico make it one of North America’s most productive shrimp, oyster and crab fisheries. Inland marshes and swamps contribute catfish, crawfish and exotic reptile meats such as alligator and turtle.

Louisiana Culinary Trails includes eight food-focused road trips throughout the state. Your best bets for Creole cuisine are the Creole Crescent trail in New Orleans and the Northshore Sampler trail north of Lake Pontchartrain. For Cajun cuisine, try the Bayou Bounty, Prairie Home Cooking and Seafood Sensation routes through the southern part of the state. In Capital Cravings, the trail in and around Baton Rouge, Creole and Cajun meet and mix together. Delta Delights and Red River Riches in north Louisiana delve into Cajun and Creole while incorporating traditional Southern cooking. Bon appétit!