Chef John Folse said it best in his page, devoted to the cuisine of South Louisiana. This can be found at

Prior to beginning our adventure into the cuisines of South Louisiana, it is imperative that I begin by outlining the basic principles, procedures, and terminologies that are unique to Cajun and Creole cookery. In the following pages, I'll be explaining stocks, sauces, rouxs and various other essentials in order for you to better understand how the rich heritages of the Cajuns and Creoles were adapted and developed in the New World to create the most exciting cuisine in America today. Certain Louisiana food customs, such as the boucherie, the cochon de lait, and the crawfish boil, will be covered for a better understanding of just how unique our cuisine and culture really is. After you read about the fascinating development of pralines, Cajun coffee, beignets, and hushpuppies, I know you will want to dig deeper and tackle the sections on gumbo and wild game.

It is important to realize that cultures and cuisines must constantly evolve. This evolution process is brought about when new ingredients and ideas are introduced into a region. Here in South Louisiana, the evolution process may be witnessed at every turn. The Cajuns today have more access to the outside world because of increased mobility, as interstates begin to cross the bayous and cities arise from our swamplands. An example of this process of change is the merging of cultures in New Orleans. Today it is difficult even for the locals to tell the Cajuns from the Creoles. However, we all agree that evolution is imperative, if our cultures and cuisines are to survive.

Though we will look into this evolution of Louisiana cuisines, I feel it is necessary to first understand from whence it came. Knowing the foundation of Cajun and Creole cooking will ensure a clear understanding of the direction we have chosen to take. As the young chefs of America travel into the bayous of South Louisiana and walk the French Market area of New Orleans, their creative juices cannot help but flow. The volumes of crawfish, crab, shrimp, oysters, wild game and other local ingredients lend themselves perfectly to the evolution process at the hands of these young masters. So for a moment, let's look into the past. This certainly will place a bright spotlight on the future of our magnificent cuisine, a cuisine constantly evolving for the better in South Louisiana.

Chef John D. Folse Cec, Aac; shared by Fred Towner; Mm by Dorothy

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