Cajun vs Creole – What Is The Difference?

Many people who visit Louisiana hear the words Creole and Cajun used quite often, but do the terms mean? What is the difference? The fact is that many locals are not sure, and there is no precise agreement between the historians of Louisiana. The same can be said for the food as for the origins of the terms and respective cultures they represent. Read on to learn more.

The word Creole is the form of a word that literally means “from Europe.” Early on in Louisiana history, Creoles were the French settlers of New Orleans.  The term evolved over time, however, as a way to distinguish the people who were from France (or simply just spoke French) from those who were not. Creoles were usually Catholic, spoke French, but could have actually been from France, Haiti, or simply the slave or child of a Creole.

The term Cajun, however, derives from the word Acadia. Acadians were the French settlers of what is now considered Canada including New Brunswick and Nova Scotia. In the 1700’s the British took over Acadia and tried to force the colonists to sign an allegiance with Great Britain. After years of refusing and failed attempts to fight the British, the Acadians made their way through the American colonies and landed in the French colony of Louisiana.

It is interesting that both Cajun and Creole people were originally French, but differences between the people grew, but then eventually shrunk over time. Both groups of people are known for their food, but there are many similarities and differences.

Both Cajun and Creole cooks were resourceful by using what was around them, but their cooking styles differed due to their background and environment. Creole food is a descendant of the food of the French aristocracy. One famous Creole dish is Trout Meuniere. This dish was a way to serve fish that was not fresh by pan sautéing it and covering it in a thick lemon butter sauce.  This dish is now a well-known dish and exists with many variations in gourmet restaurants in New Orleans. Creoles had access to an abundance of seafood as New Orleans is a port city and that influenced their food as well. Trout is common in Louisiana and so are Redfish, Oysters, and Crawfish, all of which are almost synonymous with New Orleans food.

Much of Cajun cuisine developed out of the necessity for cooking in one pot. Cajun cooks had to make due with what they had so they cooked dishes like Gumbo and Jambalaya, both of which featured an array of meat, vegetables
and seasonings and are cooked in one single pot. In contrast to Creole, Cajun cuisine was most significantly developed in home kitchens.

The differences between Cajun and Creole are less and less apparent today. Although the populations consider themselves a part of each respective ethnic group, both are known for their food and share dishes such as Gumbo, Jambalaya, Etouffee, which do, however, have distinctions from one another. Either way, Louisianans all over share the heritage of great food and good times.