These two terms are often used interchangeably these days , but these two terms are definitely at opposite ends of the menu.

So lets begin with “Creole”. The term Creole can be defined as a New Orleans native whose heritage includes French , Spanish , Native American and other ethnic groups that settled in the local area’s. The mix of all these great cultures made for a melting pot of many great things one being food. Each culture added in some of their unique ingredients like the native Americans with there file’ powder , or the African’s who introduced okra to the region and onward. From this very unique mix came dishes like Gumbo and Jambalaya. This cuisine developed over the years drawing from all the ethnic backgrounds with many different varying influences.

Now on to “Cajun”. The term Cajun comes from the French speaking Acadians , who were originally from France but fled to Nova Scotia and were kicked out of there in the early 1700’s and ended up settled in rural southcentral Louisiana. While Creole has its roots based on city life and a cosmopolitan style , the Cajuns throughout history were often more isolated and usually were farmers , hunters, and fishermen living off the land. Cajun food was at first a meal found in homes and mostly considered a “poor mans” meal not often served in city restaurants unlike Creole food which was widely available and served in many public spots. Cajun food eventually made its way to being a bit more main stream throughout the years.

Both foods incorporate a lot of great flavors into there various recipe’s. Creole seasonings usually contain more subtle flavors containing a lot of herbs. Most Creole recipes are of a finer and much more subtle base using less spice letting the flavor of the main ingredients in the dish stand out. While Cajun seasoning usually contain more pepper and are spicier than Creole recipe’s. Cajun dishes usually can be found to contain spices like cayenne , white/black pepper, paprika etc , but there is a common misconception that Cajun food has to be “extremely spicy” which is far from the truth. Real Cajun food uses just enough spice and seasoning to enhance the flavors of the recipe but should not be overpowering in a way to dominate the dish.

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