Creole Vs Cajun Cooking

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What’s the difference between Creole and Cajun cooking? Well, there are several differences, but first let’s begin with understanding who Creole and Cajuns are. 

Louisiana Creole people have a mixture of various cultures including African, Caribbean, American Indian and whites that were from France or Spain. Creoles settled across Louisiana. Large Creole populations included areas surrounding New Orleans, Baton Rouge, Lafayette and Natchitoches. 

In the 1700’s, white French-Canadian Catholics left Canada due to religious persecution and they immigrated to a portion of south-central Louisiana called Acadiana.  The Cajun name is broken French for the Acadiana pronunciation.  The Acadiana area is considered more rural than urban.  

Louisiana Creole cooking can include both country and city influence.  

Creole cooking tends to include more spices which were brought to Louisiana by both slave and freed African and Caribbean peoples. Also, Louisiana Creoles used tomatoes frequently in their dishes because of the African & Spanish influence and the prevalence of tomato plants in Louisiana due to good growing conditions.

Cajun cooking is considered country cooking because of the rural Acadiana area.  Many Cajuns became fishermen and farmers (rice, vegetables, chickens, pigs, cows). In Acadiana, rice grew extremely well due to the rich soil and abundance of water.  Cajun recipes frequently include rice because of its availability and how it can be easily paired with meats, rich gravies, French-inspired sauces, beans and vegetables.  

Published by Adina T. Collins, 2019


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