Cajun Vs. Creole

Cajun and Creole cuisine are two of the most popular cuisines around the country; however, it can be quite easy to get the two confused or even to think that they are the same when in actuality they are quite different. The basic difference between these two styles of cooking lies in the fact that Cajun foods tend to be far spicier than Creole dishes. In addition, Cajun food is often considered to be ‘country’ cooking while Creole foods are more continental in nature.

The basis of most Cajun cuisine is what is known as the trinity; this is celery, onion and bell pepper. These three vegetables are finely diced, forming a base, which allows the flavors to become layered and concentrated. These vegetables are usually readily available in rural areas and are inexpensive, making them easy for early Cajun farmers to use. When combined in many ways to form different dishes and served alongside rice, this style of cuisine provided the food most early Cajun families needed.

Cajun cuisine is formed largely by a type of soup known as gumbo. Classic gumbo is made with a type of Cajun sausage known as Andouille and chicken; although other types of gumbo can be made with other ingredients as well. Jambalayas are also an important staple of Cajun cuisine. Jambalaya can contain just about any type of ingredient that happens to be available at the time.

Creole cuisine began in the early 1700s in New Orleans by the thousands of French colonists that fled what is now present-day Haiti and settled in New Orleans and the French Acadians who were expelled from present day Nova Scotia, Canada. The refugees brought many of their distinctive cooking techniques and spice combinations with them. Spanish and African cooking techniques have also had a strong influence on Creole cuisine.

Creole cooking is often identified by its use of sauces. One of the most common misunderstandings about the difference between Cajun cooking and Creole cooking is the presence of spiciness versus ‘hotness.’ Cajun food is generally hotter than Creole food; however, Creole food usually uses spices more frequently than Cajun dishes because rural farmers were unable to afford or come by spices as often. Creole food can also be further classified into two divisions; haute Creole and lower Creole. Some of the most popular Creole dishes today include Beignets, oysters en Brochette, Pompano en Papilliote, Shrimp Creole and bread pudding. Lower Creole tends to be exemplified by dishes such as red beans and rice.

 
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