Cajun versus Creole

Posted by on 11 Sep 2015 in Features | 0 comments

Cajun versus Creole

Cajun is the cuisine of the Acadièns, people who were exiled from Canada and found themselves in one of the most uninhabitable regions of the US: swamps and marshes. They had to adapt their food to what they could get. Lots of game meat, sausages, it’s worker food: filling meals with simple ingredients that had to keep you working hard all day. Lots of things are smothered or served with gravy and there’s always some onion, celery and bell pepper involved.

Creole is the cuisine that is quintessentially New Orleans: the town was home to a lot of French aristocrats. Some of the modifications to their French cuisine came from their African servants who brought ingredients like okra from their homeland,, but there’s also influences of Spanish, Italian and even German immigrants. The ingredients are much richer, there’s always butter or cream in them, and often tomato and seafood: ingredients that were readily available to a wealthy port-town. Since the aristocrats often had chefs in their service, the local cuisine kept getting more and more refined, made by people who had the entire day to cook a meal.

The kind folks at New Orleans’ Marriott hotels were so kind to draw up an infographic which we gladly share with you.


So, which one’s your favorite?

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