CROSSROAD CAJUN CUISINE
The US southern state of Louisiana is a real culinary crossroad, where colonial French, native Indian and American ingredients and flavors meet and mix.
This unique crossover kitchen is called Cajun or Creole cuisine. There is a slight difference between the two terms, but most gourmets care more about food than about names, right?
Maybe the word crossroad is not even appropriate - melting pot might be better, because also Spanish, English, German, West Indians and Africans have contributed to create this remarkable cuisine. Amongst the many characteristics are the frequent use of seafood, many one-pot-meals and the abundance of spices.