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Is Cajun Cooking the Same As Creole Cooking?

Many people mistakenly think that Creole cooking is the same as Cajun cooking. The truth is that the origins of these cooking styles were created close together but have different roots altogether. It is important to look at the parents who have brought all these styles to life.

The first Cajuns were driven from Acadia Canada (present-day Nova Scotia). They settled in southern Louisiana along the Mississippi River and west of New Orleans. They later moved west to what is now Acadiana. The Cajuns were a hard working group but they always had time to celebrate life despite the hardships they faced. They are always ready to share food, stories, and “good conversation”.

Cajun cooking has been misinterpreted as too spicy. Although the food is well-seasoned, it is too sweet for many. The dish is often seasoned with cayenne pepper, black pepper Most Cajun recipes call for onions, celery and bell peppers (sometimes called the ‘triad’) as well as parsley, green onions (onion tips) and garlic. An additional ingredient called roux is used extensively in many Cajun recipes. Many recipes are better prepared than they are precisely measured and become ‘one pot’ meals.

The Creoles were Europeans who lived in New Orleans and in plantations near the Mississippi River. Most were from Spain, Portugal and France and were known for their wealth. They were heavily involved in the early shipping, banking and agricultural industries. They enjoyed their wealth and they, like the Cajuns, loved their food!

Creole cuisine is based on French and Spanish recipes and incorporates African, Italian, German and West Indies styles. Creole slaves brought okra to Louisiana whose African name is ‘gumbo’. Creole food shares the same spices and ingredients as Cajun food but is often served in many courses and served in a European style.

So why is there so much confusion about these two styles? The reason is that over time, these two styles have developed a genre of gumbo cooking in themselves. Both Cajuns and Creoles loved their cuisine and borrowed pieces from each country and incorporated it into their own. It is certainly easier to compare the similarities between the two styles than to explain the differences. Both use a variety of seafood and wild meats, spices and vegetables and a roux base. Although it may be difficult to distinguish between Cajun cooking and Creole cooking, one thing can be said for sure about both: They are all delicious and should not be missed if the opportunity to indulge is presented!

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