Bless Her Heart

Many people do not realize the difference between Creole and Cajun cultures… 

They just know that some of the best food is in Louisiana, or anywhere else down South, …where you can find such foods as jambalaya, gumbo and etouffee…made from chefs and cooks who have been passing these same recipes down from one generation to the next. 

But Cajun and Creole are two different culture groups with their own histories and traditions. 

And Cajun foods and Creole foods are two distinct culinary styles with their own tastes and ingredients. 

Cajun

The Acadians were a French colonists who settled in the Acadia region of Canada before the American Revolution. The Acadia region consisted of present-day New Brunswick, Prince Edward Island and Nova Scotia.  

In the 1700s, the British conquered Acadia in the 1700s. 

The Acadians were forcibly removed from their homes in what became known as Le Grand Dérangement, or the “Great Upheaval.”  

Many of the displaced Acadians eventually settled in the swampy region of Louisiana. 

The Acadian culture still thrives in Louisiana where you can hear French accents and zydeco music on the street and enjoy delicious Cajun food in the restaurants. 

The word “Cajun” originates from the term “les Acadiens”. 

The Acadians brought French culinary traditions with them to Louisiana. 

Soon these French cooking methods were adapted to suit local ingredients and their new agricultural lifestyle. 

Cajun cooking involves using simple ingredients to make hearty, rustic meals….perhaps because the Acadians were trying to convince themselves that life in Louisiana would be so much better.  

The Acadians would be able to “live off the land” and enjoy the available resources – such as beans, fish, game animals, rice, seafood and vegetables. 

Flavor: Cajun foods have a robust and satisfying flavor profile. 

Methods: Cajun food can be prepared by several cooking methods…including frying, sautéing, slow-cooking, and smoking. 

Cajuns regularly use a roux, which is a combination of flour and fat, as a thickening agent for sauces and soups…(still haven’t mastered this…always make my husband do it)… 

Spices: One of the most important qualities of Cajun food is seasoning.  

While Cajun food is known for being very well-seasoned, it’s not necessarily spicy. You can’t…or at least shouldn’t…try flavoring your Cajun cooking concoctions by dumping tons of cayenne pepper into the pot.  

Other frequently used spices include bay leaves, black pepper, cayenne pepper, garlic, minced green onions, paprika, parsley and thyme. 

File, ground sassafras leaves, is also a popular ingredient…(more on this when we make gumbo)… 

Vegetables: Vegetables are foundational in building the base flavors of many Cajun recipes. 

Most Cajun dishes begin with a medley of vegetables known as the holy trinity of Cajun cuisine – onion, celery, and bell pepper. 

But perhaps my favorite thing about Cajun food is the fact that these dishes, such as a large pot of gumbo, can feed a whole lot of people. 

Cajun food can bring people together and reinforce the importance of food in fostering connections and celebrating heritage. 

While only using one pot…not totally destroying your kitchen.