Cajun vs Creole Cooking?
What are the similarities and differences? Is this type of cooking only found in Louisiana or any other states?
Cajun cook tends to be more French influenced since the Cajuns are descendants of the French Acadians.
Creole cooking is more influenced by African-Caribbean (which include French and Spanish) cooking styles.
But to be honest, there is not really a big difference between the two since they’re all part of the cuisine in Louisiana.
I would say that cajun food can be spicier than creole food, but other than that the two are very similar.
Maybe it’s the cook that’s making the dish?
Isn’t it the same? I use the two words interchangeably . . . but I guess it’s very likely I’m wrong. I live in Kentucky and we do have Cajun restaurants, and people make Gumbo and Jambalaya and the like in their homes . . . but it’s all done in Louisiana style.
Update: Here’s an article that talks about the differences: http://www.gumbopages.com/food/about-food.html According to the article the difference is many Creole recipes come from France or Spain and the food is more grand. Cajun food is cheaper to make and usually made with local ingredients and cooks in the same pot.
References :
Cajun cook tends to be more French influenced since the Cajuns are descendants of the French Acadians.
Creole cooking is more influenced by African-Caribbean (which include French and Spanish) cooking styles.
But to be honest, there is not really a big difference between the two since they’re all part of the cuisine in Louisiana.
I would say that cajun food can be spicier than creole food, but other than that the two are very similar.
Maybe it’s the cook that’s making the dish?
References :
I lived in New Orleans for a few years.
I found this on epicurious.com which gives a good description of the differences between the two:
Today’s Cajuns are the descendants of 1,600 French Acadians whom the British forced from their Nova Scotian homeland in 1785. The local Indians transmuted the word Acadians to Cagians and, eventually, to Cajuns . Many confuse Cajun cooking with CREOLE COOKING but though there are many points of similarity, there are also distinct differences. Cajun cooking, a combination of French and Southern cuisines, is robust, country-style cookery that uses a dark ROUX and plenty of animal (usually pork) fat. Creole cooking places its emphasis on butter and cream. Some maintain that Creole cooking uses more tomatoes and the Cajuns more spices. Both cuisines make generous use of FILÉ POWDER and the culinary "holy trinity" of chopped green peppers, onions and celery. Two of the more traditional Cajun dishes include JAMBALAYA and coush-coush (a thick cornmeal breakfast dish).
References :
http://www.epicurious.com/tools/fooddictionary/entry?id=1647
Creole means more french and more fanciful while cajun is just cooking which originated in more like Africa but it is good cooking as well .There isn’t too much of a difference though exept for a few spices it is found pretty much in lousiana but some of the food started everywhere around America, Africa, and France.
References :
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I agree with this conceptually as I follow most of it. OK with lots of fruits and veggies. But I see some problems – No dairy and no cooking (means no beans/lentils/daalee/usalee) is a problem as that would bring down daily protein content to zero. That's not good. Add dairy. Milk, dahi, taak. No problem with any of that. About cooking – anything that can be eaten raw, raw is fine (applies to many veggies) but when not possible to eat raw then cooking is not always bad (agree that over-cooking is bad). Cooking is the only way to eat beans/lentils/daalee/usalee which gives you lots of proteins and fiber and is all good. Just my 2 cents.
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