Do you know the Differences Between Creole and Cajun Cuisine

Cajun cuisine traces its roots back again to early French explorers who have been originally taken to the Acadiana region of Louisiana by the government as part of a fur trade agreement. The original settlers were from Acadia, Canada (present day Nova Scotia), but they also came from southern France and England. The first dish developed was gumbo, which was a stew rich in fat, simmered vegetables (especially onions and celery), and fish or shrimp. Gumbo is typically served at its base with rice. As cajuns food , the dish is rolling out into many versions and is currently a cajun seafood staple with many variations, nonetheless it is still mostly served with rice.

Creole gumbo differs from Cajun gumbo in that it uses tomatoes in its recipes. Both versions are served with side dishes such as for example black-eyed peas, beans or potatoes. Additionally, there are regional variations that include adding ingredients such as for example jalapeno peppers and hot sauce to the gumbo.

The enslaved people of the Creoles brought okra to Louisiana, and the name gumbo, that is an African name for okra. Gumbo, subsequently, developed into a stew made out of okra and simmered. The city further developed this dish by adding regional spices to it. As the Creoles left Louisiana and spread to the areas of the south, in addition they mixed their recipes with those of the Cajuns and created new, and far different, American versions of gumbo.

Louisianan Creole cuisine is considered the true type of regional Cajun cooking and originates from the state of Louisiana across the Mississippi River. While most Cajun recipes are "slow cooked," Creole food is normally prepared with faster methods such as frying. This was probably done in order that meals would take less time to prepare. Frying is how Creole food is most often served today. "Hopped" seafood can be a favorite dish in Creole cooking.

While both Cajun and Creole food share many common origins, additionally, there are some major differences. For example, Creole food generally uses larger pieces of fish along with other seafood while Cajun cuisine relies on a variety of smaller items, including crawfish legs, fish livers and shrimp. Another difference lies in the point that Cajun cooking relies more on vegetables and greens while Creole staples such as rice and beans are very prevalent. And just like how Louisiana's own Creoles spread their knowledge of the recipes they was raised eating across the New Orleans area, many Cajun chefs today use recipes from the old Cajun country to get ready their menus. This helps to make certain people who visit New Orleans can love this particular diverse culture through their tastebuds.


Some of the biggest ingredients found in both Cajun and Creole cuisine include onions, bell peppers, Cayenne peppers, garlic, tomatoes, onions, corn, shrimp, and crawfish. You will also find seasonings like thyme, salt, black pepper, oregano, garlic powder, paprika, garlic powder, basil, and vinegar. Although these ingredients are common, newer spices popular include ginger, cinnamon, white wine and soy sauce. When you go to any Creole or Cajun restaurant, these ingredients are integral to both forms of cuisine. In essence, it is these ingredients and subtle variations that set the styles apart.