While Cajun & Creole are both staples of Louisiana cuisine, they often get unfairly lumped together. Sure, you’ll find us serving up both, but there are some key differences when it comes to this Southern fare. Check out these 5 differences you should know between Cajun & Creole cuisine!
1. City vs. Country
Sometimes, it’s about where you came from. In this case, Cajun food is associated with country Louisiana cooking, and Creole food is associated with city cuisine. When you think Creole, think New Orleans. Cajun, on the other hand, is more often associated with the Southwestern rural areas of Louisiana.
2. What They Mean
The term “Creole” was used to describe people who were born to French settlers in Louisiana, especially in the New Orleans area. As time went on, the term grew to encompass more and more individuals living in the area, not just descendants of the settle ...
Honestly, who doesn’t love Cajun food? Just take a stroll around any city in the US and you’rebound to stumble across at least one restaurant serving this mouthwatering fare. Whether it’s anauthentic jambalaya, hearty gumbo, or a succulent etouffee, it’s one of America’s most lovedflavors. However, it’s also one America’s most misunderstood foods.It is, without a doubt, the most distinct cuisine coming out of Louisiana and the South, and isinfluenced by a culture as complex as its dishes. True Cajun flavor is the result of Frenchsettlers adapting their European cooking methods and recipes to this new home, using a varietyof local natural resources now at their disposal. Because we consider ourselves an expert in thefield, we’d like to clear some things up, and give all y’all four incredible, not-so-top secrets togreat Cajun cooking.
1. The Holy Trinity