Are Creole & Cajun Seasonings the Same?
Cajun and Creole cuisines represent regional approaches to food preparation. Both make use of similar seasonings and spices, though Cajun style seasonings are bolder in flavor. The differences are found in how the spices are incorporated with the foods. Does this Spark an idea?
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Cajun Seasoning
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Onions, garlic, chiles and spices are the primary ingredients in Cajun seasoning. Cajun seasoning is a blend of garlic, onion, chiles, black pepper, mustard and celery. Spice proportions depend upon the preferences of the cook and the type of meat or vegetable being prepared. Cajun seasoning blends have a bold flavor, but they are not the highly spiced and peppery flavor associated with blackened foods.
Creole Seasoning
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Creole seasoning draws upon the culinary background of the chef. Creole seasoning depends upon the individual chef's culinary background, for example Spanish or Caribbean. Some Creole dishes will use a bouquet garni, a combination of parsley, thyme and bay leaves; others will resemble Cajun seasoning blends of garlic, red chile, turmeric, cilantro and mustard seeds. Flavors range from subtle to spicy.
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Cajun Cooking
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Animal fats, such as lard, form the base of a Cajun roux. Cajun cooking combines country-style French and American Southern cuisine. It uses large quantities of animal fats, such as lard, mixed with flour to form a roux (a thickening base). The food is highly seasoned with spices. The most recognizable Cajun dish is jambalaya.
Creole Cooking
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Gumbo is among the most common Creole dishes. Creole cooking reflects Spanish, French and African cuisines. Dishes emphasize the use of creams and butters. It also makes strong use of tomatoes. Creole cooking tends to be more complex and sophisticated than Cajun.
Similarities
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Green peppers are a common ingredient in both Cajun and Creole foods. Both Creole and Cajun cooking use a combination of chopped green peppers, onions and celery, called the culinary holy trinity, as the base for many entrees. Each culinary style relies heavily upon filé powder (ground, dried sassafras leaves) for thickening and flavoring.
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References
- Photo Credit Chili pepper image by Vladimir Nikitenko from Fotolia.com onion image by Dragan Saponjic from Fotolia.com dried chilli, bay leaves,pepper and cinnamon5 image by Chef from Fotolia.com Greaves lard with onion and wooden spoon image by Elzbieta Sekowska from Fotolia.com Serving gumbo image by Daughterson from Fotolia.com peppers 4 image by Pontus Edenberg from Fotolia.com
