What is the difference between Cajun and Creole cooking?
Being a south Louisiana native, it’s a question I’ve been asked many times and the answer is really simple.
Creole cuisine is the influence of French, Spanish, Native American, Carribean, and African cultures that came together in the port city of New Orleans and has been relatively unchanged for over 250 years. Creole cooking is characterized by rich sauces and subtle spices.
Cajun cooking, on the other hand, is the influence of the exiled Acadians who settled into the rural, south central part of Louisiana in the late 1700s. The Acadians, or Cajuns, lived off the land. Cajun cooking tends to be a bit more spicier than Creole dishes and less sophisticated in its preparation.
Jambalaya has its roots in both Creole and Cajun kitchens, with the “red” jambalaya, made with tomatoes, is characteristic of New Orleans Creole cooking while the “brown” version, which has no tomatoes, is the Cajun version.
The link below is the recipe for the Cajun version of jambalaya. Enjoy!
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