| Many people wrongly assume that Creole cooking is | | | | Portugal and France and were known for their wealth. |
| synonymous with Cajun cooking. The truth is that the | | | | They were heavily involved in the early shipping, |
| origin of these styles of cooking took shape in close | | | | banking and farming industries. They enjoyed their |
| proximity of each other but have different roots | | | | wealth and they, like the Cajuns, enjoyed their food |
| altogether. It's important to take a look at the ancestry | | | | too! |
| that has brought both these styles to life. | | | | Creole food takes it's roots from French and Spanish |
| The early Cajuns were originally evicted citizens of | | | | recipes but also is influenced by Africa, Italy, Germany |
| Acadia Canada (present day Nova Scotia). They | | | | and West Indies styles. The slaves of the Creoles |
| settled in southern Louisiana along the Mississippi River | | | | brought okra to Louisiana whose African name is |
| and to areas west of New Orleans. They later moved | | | | 'gumbo'. Creole food shares many of the same spices |
| further west into an area now known as Acadiana. | | | | and ingredients as Cajun food but were typically |
| The Cajuns were a hard working group but always | | | | served in many courses and were presented in a |
| took time to celebrate life despite the hardships they | | | | traditional European fashion. |
| had faced. They were always ready to share a meal, | | | | So why is there so much confusion regarding the two |
| a story, and "pass a good time". | | | | different styles? The reason is that over time, the two |
| Cajun cooking has been misinterpreted as being overly | | | | styles have made a sort of cooking style gumbo out |
| spicy. While the food is well seasoned, it is definitely | | | | of themselves. Both the Cajuns and Creoles loved |
| palatable by most. The meals are usually spiced using | | | | their foods and borrowed bits of each style and |
| cayenne pepper, black pepper Most Cajun recipes call | | | | incorporated into their own. Indeed it is probably easier |
| for onions, celery and bell pepper (sometimes referred | | | | to compare the similarities between the two styles |
| to as 'the trinity') as well as parsley, green onions (onion | | | | than it would be to pinpoint the differences. Both use a |
| tops) and garlic. A thickening agent called a roux is a | | | | variety of the same seafood and wildlife, seasonings |
| commonly used ingredient in many Cajun recipes. Most | | | | and vegetables as well as the roux base. While it may |
| recipes are more improvisations than precisely | | | | be difficult to draw the line between both Cajun |
| measured and are typically 'one pot' meals. | | | | cooking and Creole cooking, one thing can be said |
| The Creoles were European settlers who made their | | | | definitively of both: They're both delicious and not to be |
| homes in New Orleans and in plantations along the | | | | missed if the opportunity to indulge is presented! |
| Mississippi River. They were mostly from Spain, | | | | |