How to Distinguish Between Cajun and Creole Cuisines

Cajun and Creole cuisines are known for their spicy recipes, and similarities exist between the two. Both rely heavily on rice, peppery seasonings and common ingredients. While modern cooking styles blend the two traditions, Creole and Cajun cooking are fundamentally different. Cajun dishes reflect its rural Louisiana and French Canadian heritage. Creole dishes demonstrate the merging of aristocratic New Orleans society with European, African and West Indian culinary traditions.

Difficulty: Moderate

Instructions

1. Determine if the dish is rustic or sophisticated. If rustic (simple, hearty dishes for feeding numerous, hard-working farmers), the influence is likely Cajun. If sophisticated (more complicated techniques and complex flavors), the influence is probably Creole.

2. Identify the ingredients. Creole dishes use a wider variety of herbs and spices; rich Creoles could afford to import the seasonings. Creole tradition also incorporates more dairy products and uses more sauces. Cajun recipes rely heavily on highly-seasoned meat, game and seafood and use gravy instead of sauces. Many Cajun recipes also depend on the holy trinity of Cajun cuisine: a combination of onions, bell peppers and celery, used similarly to a "mirepoix" in French cooking.

3. Count the number of courses. Cajun cuisine is a one pot affair, served with side dishes of rice (or some other starch, like cornbread) and a vegetable in season. Creole cuisine will mimic fine-dining menus, incorporating numerous courses.

Tips & Warnings

• Add individual touches to all Cajun and Creole recipes. Both cuisines celebrate creativity and willingness to experiment.
• Don't expect any Cajun or Creole recipe to be exact. Many of the most popular and flavorful recipes were handed down by word-of-mouth.

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