Creole vs. Cajun

January 30, 2009 | By | Comments (4)

0807p134etouffeemCreole, Cajun…same thing, right? 

Outside of Louisiana, the flavors meld and the line between the two cuisines blurs. But there is a difference. Defining that difference can be tricky. It helps to know the distinctions between the two cultures.

Creole culture, much like its cuisine, is a melting pot of African, French, Spanish and Italian influences. Immigrants from all of these countries settled in Louisiana after the Louisiana Purchase and contributed bits and pieces of their culture and cuisine. From Africa, creole cuisine gains spices; from the French aristocrats it incorporated butter and heavy cream. The Spanish contributed hot peppers, while the Italians added tomatoes and cheeses. The first Creole cookbook in English was La Cuisine Creole: A Collection of Culinary Recipes, published in 1855.

The original Cajuns were decedents of the Acadians, who were exiled from present-day Nova Scotia circa 1755. Many refugees settled in French-Colonial Louisiana and were forced to live off the land. They became farmers and hunters. The cuisine reflects this way of life in its inexpensive, readily available ingredients and how they are used. You’ll see many common local ingredients such as corn, rice, beans, and lots of pork. Pork fat was used as a substitution for the butter they were accustomed to. Modern Cajun cooking methods are adaptations of recipes passed down through African generations in the American South. They  are one of the distinctive qualities of Cajun cooks. And if it weren’t for them, the world would be worse off without Etouffee (pictured) or Fricassee.

Recap:

CREOLE = French, Spanish, Italian, and African Cuisines. That means lots of butter, tomatoes, and higher-end ingredients.

CAJUN = French and Southern cuisines. This includes pork fat, lots of spices, and cheap, readily available ingredients.

Creole, Cajun… two different things.

COMMENTS

  1. Joshua

    I cann’t stop..It’ll be a nice post…It seens so delicious.

    January 18, 2011 at 11:52 pm
  2. Air Max TN

    I have study masses connected with models a large number of web logs prior to,or write-up am optimal solution to positively deposit industry experts the largest part blogprofessionals pastime which will last prefer exactly as poor quality junk,astounding your reply probably are not only, we much like digest their this site,and yet the actual safest consider themselves blissful plus has the potential to read and learn about everything recent,in addition ganoderma sense the individual journal because

    June 29, 2010 at 7:22 pm
  3. Shaun C

    I love this!

    January 30, 2009 at 8:43 am
  4. J’Vonne Dene

    Thanks for the clarification.. I’ll remember this when I’m cooking food from this region :)

    January 30, 2009 at 8:27 am

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