Cook-up some good old-fashioned low country fare that will rival a trip to the bayou. Our robust country Cajun dishes such as Gramercy Crawfish Gumbo and Cajun Catfish provide contrast to the more refined Creole fare of Crawfish-Stuffed Mirlitons and Fleur-de-Lis Chicken.

Get Creole and Cajun confused? Both share deep-rooted French influence while maintaining rich and mixed cultural heritages. Creole dishes—a fusion of French, Spanish, and African tastes—are more refined, often incorporating butter, cream, and tomatoes. The Southern and French combination of Cajun traditionally results in bold, spicy, roux dishes.

Here are some basics to get you started. Then, enjoy the finish. Many complicated and elaborate desserts are at home in Bayou menus, but a simple bread pudding has never lost its popularity.

Bayou Definitions from the Food Lover's Companion:

Bisque- A thick, rich soup usually consisting of pureed seafood and cream.

Cajun seasoning - There are many Cajun seasoning blends on the market today, all with their own distinct characteristics. In general, a Cajun seasoning blend might include garlic, onion, chiles, black pepper, mustard and celery.

Filé powder - Made from ground, dried leaves of the sassafras tree, it is used to thicken and flavor gumbos and other Creole dishes.

Gumbo - It's a thick, stewlike dish that can have any of many ingredients, including vegetables such as okra, tomatoes and onions, and one or several meats or shellfish. Most include a dark roux, which adds an unmistakable, incomparable rich flavor. Okra serves to thicken the mixture, as does filé powder.

Jambalaya - A versatile dish that combines cooked rice with a variety of ingredients including tomatoes, onion, green peppers and almost any kind of meat, poultry or shellfish. The name is thought to derive from the French jambon, meaning "ham," the main ingredient in many of the first jambalayas.

Mirlitons (or chayote) - This gourdlike fruit is about the size and shape of a very large pear. Beneath its pale green skin is a white, rather bland-tasting flesh surrounding one soft seed. Mirlitons are widely available during the winter months, and are grown in several states such as California, Florida and Louisiana. They can be prepared in any way suitable for summer squash.

Roux - A mixture of lour and fat that, after being slowly cooked over low heat, is used to thicken mixtures such as soups and sauces. The color and flavor is determined by the length of time the mixture is cooked. Cajun and Creole dishes use a lard-based roux, which is cooked until a beautiful mahogany brown.