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New Orleans cuisine is a blend of
Creole and Cajun. As a general rule, when it comes
to New Orleans food, Creole means hot and Cajun will
be spicy. But both can be hot and spicy. The exquisite
flavor of Cafe Brulot is coffee mixed with spices
and liqueurs served flaming. The crayfish, a tiny,
lobster-looking creature plentiful in the waters around
New Orleans and used in every possible way in cooking,
is a New Orleans delicacy. Etouffee is an exquisite
Cajun dish of smothered stew served with rice. Gumbo,
the thick spicy soup served with rice and Hurricane
makes Mardi gras the festive season that it is. The
jambalaya with its unique flavor of yellow rice, sausage,
seafood, vegetables and spices is a Mardi gras favorite.
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