A classic creole shellfish recipe from
The Betty Crocker Recipe Card Library published in 1971
Long-grained Louisiana rice, gulf shrimp and Creole cooking secrets make this subtly flavoured New Orleans specialty.
A spisy soup recipe found on “Supper og Sauser”
(Soups and Sauces) published by Hjemmets
Kokebokklubb in 1984
Creole cuisine is influenced by traditional French cooking with Spanish, African, and Indian influences. Cajun cuisine is one of the most popular cuisines in the United States. Cajun cuisine has a reputation of being incredibly spicy and dependent on frying. People in Southern Louisiana say that others eat to live, while they live to eat.