What is the difference between Creole and Cajun food?
In: 5243
Another interesting dynamic that hasn’t been touched on that I can see is regarding language/dialect.
Cajun French is spoken by some (especially older) folks in South-Central LA (especially around Lafayette) and is a variation of French that to my ears has a bit harder pronunciation that proper French. It also, I understand, has some different vocabulary (unsure about grammar, perhaps someone can comment).
A lot of Cajun music (similar to zydeco but technically two separate genres) is in Cajun French.
People often say “Creole French,” which isn’t really a dialect as far as I know. (Please someone correct me if I’m wrong). It is similar in name to another actual language, through, “Kreyol” or, properly, “Kreyol Ayisyen”- Haitian Creole, the language of Haiti.
For me, one huge difference that I didn’t know existed until I moved away from New Orleans is gumbo. This is a big generalization, but Creole gumbo has: a lighter roux, is more often seafood gumbo compared to when Cajuns are cooking gumbo, DEFINITELY has okra—and likely some tomato, and can have file’ (ground sassafras) on top.
Cajun gumbo is much more sparse with ingredients, and is more often chicken + sausage, has a darker roux, with very few other ingredients besides the Cajun trinity (onion, bell pepper, and celery) but can also have cool and interesting additives: Some friends of mine put boiled eggs in theirs, some like to put a scoop of potato salad on top (so good!)
Source: Born/grown in New Orleans region, went to university in Lafayette (where I really learned the difference between Cajun and Creole food and culture) and now live outside of the South.
Latest Answers