The difference between Creole and Cajun foods
Even though we are all making the sacrifice to stay home and stay safe, it doesn’t mean that we can’t travel through our taste buds. And no tastes are more iconic than that of the Cajun and Creole cuisines. Often thought as interchangeable terms; they do blend well together, but there are flavor distinctions. One thing to know – the words are NOT synonyms!
Cajuns and Creoles are two different ethnic groups who have their own cultures and traditions. Regardless, when you hear either term you probably think of one place: LOUISIANA. When asked about the difference between Cajun and Creole, longtime New Orleans chef Mark Falgoust said: “Cajun folks used one chicken to feed three families, Creoles used three chickens to feed one family.”
Cajun is a blend of West African, French and Spanish influences with its roots in the country, using what local ingredients you have on hand to create something hearty and tasty. This explains the Cajun Holy Trinity – onion, celery, and bell pepper – a play on the classic French mirepoix which calls for carrots instead of bell pepper. Creole historically refers to the descendants of the European colonial settlers of New Orleans and uses classic cooking techniques to create more “refined” dishes with delicate flavor combinations. Their ingredients were often exotic and imported, and the dishes took lots of time to prepare.
The similarities in the dishes come from their ties to French influence, but there are a few key differences you can look for:
Cajun foods use a lot of different peppers – white, black, cayenne and bell
Creole foods use many herbs like oregano, bay, basil, thyme, and paprika
Cajun is hearty, rustic foods like jambalaya and crawfish boils
Creole is considered a more cosmopolitan food with rich sauces
Cajun roux incorporates flour and lard or oil, while creole roux is butter and flour
Traditionally, Cajun food does not use tomatoes or tomato-based sauces, but that distinction has slowly been blurred over many generations so don’t count on that to tell them apart!
When you look for either Creole or Cajun recipes you’ll quickly notice that a vast variety of Jambalaya recipes show up. You’ll also notice that chefs seem to “blend and simmer” Cajun and Creole recipes together. Tomato or tom-ah-to? It really doesn’t matter as long as it’s delicious. Remember, no two cooks will prepare a traditional recipe the same way and more often than not the “recipe” will be a little of this and a little of that based on personal tastes and preferences. So grab your cast iron skillet, put on a little Zydeco music, and make a Cajun or Creole recipe your way today!
Cajun Seasoning – you can use it in this month’s Jambalaya recipe
1 Tbsp Salt
1 Tbsp Cayenne pepper
1 Tbsp Paprika (hot, sweet, smoked, or combo)
1 Tbsp Garlic powder
1 Tbsp Black pepper
½ Tbsp Onion powder
½ Tbsp Oregano
½ Tbsp Thyme
Mix together and store in an airtight container. Use as needed to season batter, dips, blacken fish, or anywhere you want a little cajun kick. Makes approximately 1/3 cup of seasoning.
