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| Louisiana Cooking Louisiana cooking can be divided into two distinctly different styles of cooking known as Cajun and Creole. It is one of only a few truly native American regional cuisines, and is by far the most interesting. The fact is that many Cajun and Creole dishes are not hot and spicy. Peppers, herbs, and spices are used in carefully controlled quantities to enhance rather than dominate the flavors of other ingredients. The Cajun style of cooking has its roots in the countryside of southern France. French immigrants who came to Nova Scotia during the 18th century and later settled in the Mississippi delta region adapted the dishes of their homeland to use ingredients that grew wild in the area. In general, Cajun cooking is more rustic, heartier and spicier than its Creole counterpart. The Creole style of cooking developed in the city of New Orleans. It is more akin to classical French cooking in its use of refined presentations, sauces, and techniques. However, it also borrows heavily from the traditions of Spanish, Italian, American Indian, African, German, and other ethnic groups. The flags of seven different nations flew over New Orleans during its early days, so that the city's chefs were constantly changing their recipes and adding to their repertoires in order to please new patrons. The Old Bay is a New Orleans style restaurant, utilizing some classic techniques drawn from French Creole and Cajun cuisine. So, although you can get classic dishes like a great bowl of gumbo or shrimp etouffée, we don’t stop there. We take the freshest fish, meats, and produce available to us locally, and put our own twists on some old favorites, thus making them unique to us. The rich cultural heritage of New Orleans gives us many culinary influences. So our creative freedom is endless. The following recipes include some of the dishes featured at the restaurant. We invite you to try them yourselves, perhaps add your own twist to them, and most importantly, enjoy! Try some of our best recipesBayou Catfish | |||