The roots of Louisiana cuisine reach deep into the soil of a dazzling array of cultures. There’s Cajun cooking, a rustic, hearty, game-heavy cuisine that has its origins in rural France via Acadia. Creole cuisine is an urban fusion of West African, Native American, French, Spanish, German, and Italian traditions. Today, Cajun and Creole traditions overlap and together comprise most of what we call Louisiana cuisine. Its multicultural influences—rooted in, but not limited by, tradition—make this cuisine uniquely American. Here are the ingredients you need to know to celebrate the brassy boldness of Louisiana cooking.
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