Cajun vs. Creole; settling the differences

 

      One of the great misunderstandings in southern cuisine.  Most folks visiting Louisiana and most notably New Orleans don't know the difference and even use the term interchangeably.  

      Today, common understanding holds that Cajuns are white and Creoles are black or mixed race; Creoles are from New Orleans, while Cajuns populate the rural parts of South Louisiana.  In fact, the two cultures are far more related.....historically, geographically, and genealogically than most people realize.   The purpose of this blog post is not to orient us as to the cultural richness and diversity of the communities themselves, but to the cooking.  Cajun is most often referred to as country cooking whereas Creole is city cooking. 

Creole Shrimp n Grits

      Creole experiences influences from Spain, Africa, Germany, Italy, and the West Indies.  Cajun is more of a home cooked style that is rich with the ingredients at hand in the new world the Acadians settled into.  A one pot, hearty meal is typical.  Cajun cooking can be very much a party with whatever is available.  The state is rich with this.  

Shrimp Creole

       One of the simplest differences between the two cuisines is that Creole food typically uses tomatoes and tomato-based sauces while traditional Cajun does not.  Both cuisines make liberal use of the "Holy Trinity" of cooking:  chopped bell peppers, onions, and celery.  The most common misconception is that both cuisines are spicy, fiery hot.  Both cuisines have a depth of flavor from a blend of local herbs and roux and may or may not be a bit spicy.  One thing is true to either side; you'll never go wrong by adding a few shakes of your favorite hot sauce.  There are so many, but I prefer Tabasco. 

 

Cajun Jambalaya

Cajun Crawfish Boil

      There are other dishes that seem to 'cross over' at times, but are delicious nonetheless.  Which brings us to the final item, and perhaps most important........the Roux.  This is basically a flavor and thickening agent that begins each dish.   A typical Creole roux is made from butter and flour and tends to be lighter.  A Cajun roux is usually made from lard or oil and flour and tends to be darker.  

This is a different type of roux, our 8 year old Brittany.....probably not as tasty cooked

      Both cultures provide rich flavors to their cuisine and as such are distinct.  Although neither by birth or ancestry, it is my favorite food to cook, and I have delicious recipes of both.   The origin of the food means nothing except to decide how much hot sauce is enough?  With notable exceptions throughout the U.S. the absolute best way to sample either is to visit Louisiana, the "Sportsman's Paradise". 

"A little something extra you receive for free"

Lagniappe

Wi Fi provided by AT & T Wireless 

(and thousands of crawfish with 2 tin cans & a string)