18 Louisiana Creole cuisine

Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, Amerindian influences, as well as influences from the general cuisine of the Southern United States.

Acadia: A New Orleans Bistro, or simply Acadia, is a Cajun- and Louisiana Creole-style restaurant in northeast Portland, Oregon, in the United States.

Andouille is a smoked sausage made using pork, originating in France.

Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis in the French Quarter of New Orleans, Louisiana. It is one of the oldest family-run restaurants in the United States, having been established in 1840 by Antoine Alciatore. A New Orleans institution, it is notable for being the birthplace of several famous dishes, such as Oysters Rockefeller, Pompano en Papillote, Eggs Sardou and Pigeonneaux Paradis. Antoine's Cookbook, compiled by Roy F. Guste features hundreds of recipes from the Antoine's tradition. It is also known for its VIP patrons including several U.S. presidents and Pope John Paul II.

Arnaud's is a Creole restaurant in New Orleans, Louisiana, United States. It is the largest restaurant in New Orleans, and also has the largest kitchen of any other restaurant in the city. It is one of only a few restaurants in the area to serve classic Creole dishes, the others including Galatoire's, Antoine's and Broussard's.

Beignet is a type of fritter, or deep-fried pastry, typically made from pâte à choux, but may also be made from other types of dough, including yeast dough.

Brennan's is a Creole restaurant in the French Quarter of New Orleans, Louisiana.

Café du Monde is a renowned open-air coffee shop located on Decatur Street in the French Quarter of New Orleans, Louisiana, United States. It is a New Orleans landmark and tourist destination, known for its café au lait and beignets. Its coffee with chicory is widely available in the continental United States.

Calas are dumplings composed primarily of cooked rice, yeast, sugar, eggs, and flour; the resulting batter is deep-fried. It is traditionally a breakfast dish, served with coffee or cafe au lait, and has a mention in most Creole cuisine cookbooks. Calas are also referred to as Creole rice fritters or rice doughnuts.

Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce. It is on the menu of many Creole restaurants in New Orleans, including Antoine's, where eggs Sardou was invented, and Brennan's. Eggs Sardou is named for Victorien Sardou, a famous French dramatist of the 19th century, who was a guest in New Orleans when the dish was invented.

Frenchy's Chicken is a restaurant chain in Houston, Texas selling Louisiana Creole cuisine. It was established in 1969 by Percy "Frenchy" Creuzot Jr.

Galatoire's is a restaurant at 209 Bourbon Street in the French Quarter of New Orleans, Louisiana, United States.

Grillades /ɡree-yahds/ are medallions of various meats, conventionally beef, but veal and pork are also used in modern recipes. Often served with gravy at breakfast or brunch over grits, they are a traditional Creole food.

A hot link, also referred to as a "red link," is a type of sausage often associated with the cuisine of the Southern United States, featured commonly as a part of American barbecue, soul food, and Cajun and Louisiana Creole cuisines. It is sometimes referred to as a "Louisiana hot link". It is also a part of Texan cuisine and the cuisine of Chicago, Illinois. The hot link is usually prepared using pork, beef, or a combination of both. It is sometimes used as an ingredient in other dishes, such as jambalaya and gumbo. Hot link sausages are mass-produced by some companies in the United States.

Maque choux is a traditional dish of Louisiana. It is thought to be an amalgam of Creole and American Indian cultural influence, and the name is likely to derive from the French interpretation of the Native American name.

Mosca's is a Louisiana Creole Italian restaurant in Avondale, Louisiana, near New Orleans. Operated by the same family since it opened in 1946, it has long been regarded as one of New Orleans' best restaurants, known for dishes such as Oysters Mosca, crab salad, and Chicken a la Grande.

The Parish was a Cajun, Louisiana Creole, and seafood restaurant in Portland, Oregon's Pearl District, in the United States. It was opened by Tobias Hogan and Ethan Powell in 2012, and became known for its oysters. In 2015, the restaurant was split in half, and one side of the space began serving brunch, lunch, and happy hour as the Palmetto Cafe. The Palmetto was converted into a private event space and pop-up restaurant in February 2016, and The Parish closed abruptly in September of that year.

Yaka mein is a type of beef noodle soup found in many Creole restaurants in New Orleans. It is also a type of Chinese wheat noodle.