Bless Her Heart

Living in Louisiana, I totally loved the food. 

When we first moved to Fort Polk, I turned up my nose to crawfish…how in the heck could anyone be willing to suck on something that obviously has eyeballs. 

But by the time we moved, I totally lost my couth and dignity the minute crawfish entered boiling water. 

But one question made me curious more than any other culinary question: 

What’s the difference between Cajun and Creole? 

Turns out that they’re completely two different cuisines. ..although both Cajun and Creole cuisine have their beginnings in France.  

Cajun food was brought to Louisiana by the Acadians who left Canada and settled in Louisiana. 

Creole food was created by the descendants of the French and Spanish upper class in French colonial Louisiana, specifically in New Orleans.  

Before the Louisiana Purchase in 1803, many Creoles of color owned businesses, land, and even slaves. The Creoles were highly educated, spoke French fluently and were deeply involved in politics and trade. 

Eventually, the term “Creole” included people of mixed European, African, and sometimes Native American descent, primarily found in Louisiana but also in parts of Texas, Alabama, Mississippi, and even South Carolina. 

Both Cajun and Creole cuisine have deep roots in Louisiana. 

Both Cajun and Creole cuisine show the creativity of people who had to make the resources that were available to them. 

Both Cajun and Creole cuisine take time to acknowledge the “holy trinity” of vegetables. 

So obviously… 

But here’s some key ways that Creole food differs from Cajun food:  

Creole cuisine incorporates tomatoes and tomato-based sauces. Cajun food does not. 

Creole cuisine is known for richer, more layered flavors. 

Creole cuisine is often seen as being a little “fancier” than Cajun Foods are supposedly more urban and aristocratic. After all, Creole cuisine hails from New Orleans, an “up and coming” city at the time. 

Creole cuisine is the landing place of a diverse groups of people who called New Orleans home.

Though Creoles were often the descendants of French settlers, Creole chefs were also influenced by other cultures of New Orleans – African, Caribbean, German, Italian, Native American Portuguese and Spanish. 

Creole descendants living in Louisiana still embrace the language, cuisine and traditions that resulted as a result of blending these various influences. 

Creole food often contains “fancy” ingredients such as butter, cream, and wine. Common Creole foods include creamy soups and sauces, such as the remoulade sauce. 

Creole cuisine uses a larger variety of ingredients. The Creoles had access to more exotic resources, such as spices. They didn’t live in the “middle of nowhere” like many of the Cajuns.  

Creole cuisine uses more developed techniques. Chefs in New Orleans had more time to create new dishes and learn new skills.  

Basically, Creole food is carefully prepared and well-though-out…like an Ole Miss alumni dining in the Grove. 

Cajun food is simple and hearty and basically thrown together with everything but the kitchen sink…more like tailgaters munching down on seven-layer dip at Mississippi State.