| The differences of Cajun and Creole styles of | | | | could afford to have a cook. These cooks were |
| cooking are often confused by those outside of | | | | often African slaves from West Africa, and later |
| the state of Louisiana. There are many similarities | | | | free Haitian black settlers. A mixture of |
| of the cuisines, most of which stem from the | | | | homestyle spicy cooking from Africa, combined |
| similar backgrounds of the two. But there is one | | | | with French cooking techniques, as well Sicilian, |
| food ingredient that is responsible for most of the | | | | Mexican, Native American, and Spanish influences, |
| difference in the two styles of cooking. | | | | all combined to form Creole food. In New Orleans |
| In the early part of 17th-century France, people | | | | today, the Sicilians were responsible for Creole |
| from Provence immigrated to Nova Scotia (then | | | | cooking's "red gravy," spicy tomato sauce, and |
| called Acadia), Canada, establishing a colony. By | | | | muffaletta, which is a kind of large sandwich. |
| the mid-18th century the British position in Canada | | | | Cajun cooking resembles Creole cooking in many |
| became stronger, forcing the people of Nova | | | | aspects. This is because both of the Louisiana |
| Scotia to migrate once again. This time they | | | | cuisines use many of the same foods. Crayfish, |
| settled in Louisiana. | | | | oysters, shrimp, okra, pork, zucchini, eggplant, and |
| Other people from different parts of France had | | | | tomatoes, are just a few of the food products |
| previously migrated to Louisiana in the 17th | | | | common to the two cuisines. What separates the |
| century. The folks from Novia Scotia settled in | | | | two cuisines the most is that Cajuns use |
| the bayou country, west of New Orleans. The | | | | significant amounts of hot chiles, especially in dried |
| pronunciation of their name, Acadians, eventually | | | | and ground forms. |
| was shortened to Cadiens, which later | | | | A few of the Cajun dishes include gumbo, |
| transformed into Cajuns. | | | | etouffee, po' boy sandwiches, and jambalaya. All |
| Cajun cooking was based on local ingredients, and | | | | of these creations incorporate at least some chile |
| their ideas came from rural French home cooking, | | | | spice. |
| with some Canadian influences brought in. From | | | | The cayenne pepper is the most popular of the |
| this, a style of cooking arose among the Cajun | | | | chiles in the Cajun cuisine, used in some form in |
| people that distinguished itself from the | | | | virtually every Cajun dish. The most famous chile |
| "higher-end" French cooking that was already | | | | of the Cajuns is the Tobasco. The Tobasco chile |
| established in New Orleans (Creole cooking). The | | | | is the only South American chile that is cultivated |
| less sophisticated cooking of the Cajuns was | | | | on a large scale for commercial use in the United |
| wilder, bolder, and hotter. | | | | States. |
| Creole cooking arose from well-to-do families who | | | | |