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Cajun food is a bold, rustic cuisine from the Acadiana region of Louisiana, rooted in French Acadian, Native American, and West African cooking traditions. It features the 'holy trinity' of onion, celery, and bell pepper, plus plenty of spice. Signature dishes include gumbo, jambalaya, crawfish étouffée, boudin, and blackened fish.
Cajun food is country cooking — rustic, heavily spiced, often without tomatoes. Creole food is New Orleans city cooking — more refined, typically includes tomatoes, and blends more European and African influences. A classic example: Cajun gumbo uses a dark roux without tomatoes; Creole gumbo often includes tomatoes. Both are delicious Louisiana traditions.
Must-try Cajun dishes include gumbo (a hearty stew with andouille sausage and seafood), jambalaya (rice cooked with meat and spices), crawfish étouffée (crawfish in buttery sauce over rice), boudin (pork and rice sausage), blackened catfish or redfish, and a classic crawfish boil with corn and potatoes.