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Cajun food is robust, country-style food, found along the bayous of Louisiana, a combination of French and Southern cuisines. It was brought to Louisiana from the French who migrated to the state from Nova Scotia 250 years ago and used simple foods, right from the land. Think of meat-heavy, one-pot dishes like jambalaya or the rice-filled pork sausage known as boudin. Though delicious Cajun food can certainly be found in New Orleans, the true heart of Cajun country lies northwest of the city in areas like Breaux Bridge and Lafayette.
Creole food is “city food,” created in New Orleans with European, African and Native American roots. The French influence is strongest, but vestiges of of Italian, Spanish, German, and even Caribbean can be found in some dishes.
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