A Brief History Of Louisiana Cuisine

The Evolution Of Cajun And Creole Cuisine

When you hear the words Cajun or Creole it immediately transports our thoughts to southern cooking.  Both forms of cooking have French roots and are found in regions of Louisiana and Mississippi.  However, there are specific differences that separate the two.  Where did this type of cooking originate and what are the differences between them?  Let's take a look.

Cajun Cuisine

When people known as the Cajuns, or Acadians, originally from Nova Scotia, were forced to settle in the swamps and bayous of the South, they had to adapt quickly to a different way of life.  This included getting used to eating exotic foods and finding a unique way to cook using what they had to feed their large families. 

Due to their location and closeness to the Gulf of Mexico and the waterways of the Mississippi River, a variety of fish and seafood became an important part of their cuisine.   This is a prime example of the Cajun people having to live off the land and make due with what they had.   You'll find many 'smaller water' fishes and seafood, like mullet, crawfish, crab, catfish, and oysters on a Cajun menu, along with wild meat.

Cajun cuisine relies on seafood, meat, poultry, rice, okra, corn, and a variety of seasonings and spices including cayenne pepper.   For this reason the Cajun flavor is best described as spicy and rich.   The 'Holy Trinity' - onions, celery, and bell peppers - makes up the basis for many dishes.  Typical Cajun dishes would include gumbo, jambalaya, red beans and rice, blackened catfish, and crawfish etoufee, to name a few.

Creole Cuisine

This type of cuisine originated when English settlers arrived in the region.  Unlike the Cajuns, these new arrivals were mostly from wealthy families and had the luxury of personal chefs.   These chefs learned the local way of cooking while adding their own touch to each dish.  

A mix of many cultural differences including African, Native American, Caribbean, and French influence this cuisine.  It is thought to be a more refined, aristocratic type of cuisine when compared to its Cajun counterpart.  Where the Cajuns use cayenne pepper and other powders and spices as essential ingredients, the Creoles use butter, cream, garlic and more herbs.   Creoles use a variety of seafood including 'big water' fish like snapper, red fish, grouper, and shrimp, along with farmed meats.  They usually had access to the local markets and were not forced to live off the land like the Cajuns.  Typical Creole dishes would include more creamy sauces with lots of herbs.

Although you may notice some similar names when looking for Creole and Cajun recipes,  it’s important to recognize the different ingredients and spices that make up the meal.  These small changes to each dish make it seem like a completely different meal when you are finished.   Although confused by many as one in the same, Cajun and Creole cuisines are unique in a variety of ways that set them far apart from any other way of cooking.