Creole & Cajun Cuisine is your one-stop shop for all of your favorite Creole and Cajun food items that you may not be able to find at your local grocery store. This site is meant to serve not only those who love and miss Cajun food, but also those who have been wanting to try it out.
From gumbo to crawfish, boudin to beignets, we have just about everything you need.
People often use the terms “Cajun food” and “Creole food” interchangeably when describing food from Louisiana, but they are not the same. Though the two styles share some influences and ingredients and even share some of the same dishes (including jambalaya, gumbo, and crawfish étouffée), they are distinct.
One way to describe the difference between Creole and Cajun food is by region. Creole food was considered city food, specifically from New Orleans, while Cajun food was from the rural or country areas of Southwest Louisiana. Nowadays you’ll find both all over Louisiana.
Creole cuisine came first. The term “Creole” describes the population of people in French colonial Louisiana which consisted of the descendants of the French and Spanish upper class, and over the years the term grew to include native-born slaves of African descent as well as those of mixed racial ancestry. Like the people, Creole food is a blend of the various cultures of New Orleans including French, Spanish, African, Caribbean, and Native American, among others. Creole cuisine is thought of as a little higher brow or aristocratic compared to Cajun.
Cajun cuisine came to Louisiana during the second half of the 18th century, after the British forced French settlers out of the Acadia region of Canada. The word “Cajun” originates from the term “les Acadians.” This group didn’t have access to many ingredients available to the Creole people of New Orleans, so they had to use whatever they were able to farm or hunt on their own.
As a result, Creole cuisine often uses tomatoes (which they were able to obtain through trade with Italy), while Cajun food typically did not. Another difference is that Creole dishes tend to use butter and cream (resulting in rich sauces and bisques), while Cajun cuisine more often uses vegetable oil or lard.
Overall, Creole and Cajun cuisines are indeed similar, but not exactly the same (though both delicious).