What is the difference between Creole and Cajun food?
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Louisiana is among the most diverse states in terms of cuisine because we have so many different influences throughout a history that spans a far longer amount of time than the vast majority of the remaining states. French, Spanish, native American, African, carribean (plus the evolution of carribean with the influence of European colonization and African slave trade) all shaped the cuisine of the state.
Because different people settled in different places, they all had different ingredients available to them. Cajuns predominantly had what they grew while creoles in the massive port of New Orleans had a wider selection. More importantly, a different selection, especially in terms of saltwater fish and carribean produce. Creole became “city food” while Cajun was “prairie/bayou food.”
In Cajun cooking, you’ll usually see the trinity of onion, bell pepper, and celery plus garlic cooked down after searing a protein hard then covering with liquid to reduce a couple hours. Rice and gravy is a staple and gumbo is basically a more flavorful version with a DARK roux at the base to solidify the body.
The stereotype of creole cooking is the tomato, and it does hold true. You’ll find a gumbo in New Orleans has tomato and okra mainly due to native American influence. It does also have a lot of African influence as well as a different flavor profile due to easier accessibility to a wider variety of seafood. Cajuns were limited to lakes, bayous, and just slightly off shore whereas New Orleans was a major port and had/has mostly everything SWLA has plus deep offshore and imported fish.
TL;DR: It’s all delicious, just eat it.
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