The Difference Between Cajun & Creole Food

For Louisiana chefs, Creole versus Cajun cooking is like night versus day. If you didn’t grow up surrounded by the food culture of the region, however, the differences might be much more subtle. In fact, as cringeworthy, as it is for folks from New Orleans or Baton Rouge, some even use the terms interchangeably. Regardless, the fact of the matter is that these two methods of cooking have distinct differences that lend to each of their unique flavors.

What’s the Difference Between Cajun and Creole Food?

Generally speaking, Creole cuisine often uses tomatoes, while Cajun food does not. There are exceptions, of course, but early Creole cooks had access to canned tomatoes from Sicily. To this day, many Creole sauces include tomatoes or tomato puree, while Cajun dishes usually don’t.

Another way the differences between Cajun and Creole cooking are generalized is an old saying — “Creole cooking feeds one family with three chickens, Cajun cooking feeds three families with one chicken.”

• Origins of Creole Cuisine
• Origins of Cajun Cuisine
• City vs. Country
• Cajun vs. Creole Seasoning
• Cajun vs. Creole Roux
• The Holy Trinity
• Cajun vs. Creole Gumbo
• Cajun Gumbo
• Creole Seafood Gumbo
• Cajun vs. Creole Jambalaya
• Easy Cajun Sausage and Chicken Jambalaya
• Creole Red Jambalaya

Referring to both types of cooking as the same is not recommended in the Deep South, but don’t worry. Here we will look at the difference between Cajun and Creole cuisine, the origin of each, the similarities they share and some recipes that highlight the best of their flavors.

Origins of Creole Cuisine

The conversation about Creole and Cajun cuisine is not a chicken-or-egg discussion — Creole cooking came first. It dates back to 1700s New Orleans, founded by the French in 1718 as Nouvelle-Orléans, and ruled by the Spanish for most of the final four decades of the 18th century.

The word Creole stems from criollo, a word American-born Spanish and Portuguese people of the day used to describe themselves. As for the cuisine, Creole’s culinary influences are from the many cultures that helped shape New Orleans in its early days, including but not limited to the French, Spanish, Portuguese, West African, Sicilian, Irish, Native American and Caribbean ways of life.

During these early days, Creole food was considered luxurious and upscale, prepared mainly for wealthy European settlers.

History of Cajun Cuisine

Cajun cuisine came to Louisiana during the second half of the 18th century, after the British forced French settlers out of the Acadia region of Canada. A large segment of the population settled in Southwest Louisiana.

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The word Cajun is from French Les Acadiens, and the cooking of course also has heavy French influences. However, this group didn’t have access to many ingredients available to the Creole people of New Orleans by way of trade, which forced Les Acadiens to live off the land. That meant lots of wild game and seafood, locally grown vegetables and pigs from farms.

City vs. Country

So, what is the difference between Cajun and Creole food? Even before getting into ingredients, methods and flavors, one way many Louisianans describe the difference between Creole and Cajun food is by region. Creole cuisine is city food, specifically from New Orleans, while Cajun food is from the rural or country areas of Southwest Louisiana.

That dates back to the origins of each. Creole cuisine was born in New Orleans, and the wealthy segment of the population in the city had access to ingredients such as tomatoes, butter, cayenne pepper and okra. On the flip side, the folks who developed Cajun food in the bayou country of Louisiana used ingredients they were able to farm or hunt on their own.

These days, of course, you will find Cajun food in New Orleans and Creole food outside of New Orleans. Because Cajun food originated in the country, many believe that’s where you will find the most authentic representations. Many feel the same about Creole food and New Orleans.

Other Generalizations

The ingredients of many Creole and Cajun dishes can be very similar, but there are a couple of main generalizations that tend to hold true:

It’s another generalization, but Creole dishes are more apt to use butter as their source of fats, while Cajun cuisine more often uses vegetable oil or lard (or both).

It’s not to be taken literally, but the saying highlights common perceptions of each style. Creole cuisine is luxurious, refined and sometimes indulgent with its ingredients. Cajun cooking, meanwhile, emphasizes using what you have, even if it means using every part of an animal possible.

Each cuisine is unique in its own way. While they originated in two different regions of Louisiana and often use different sources of ingredients, the impact of both Creole and Cajun cuisine in the Deep South is significant.

Cajun vs. Creole Seasoning: What’s the difference?

When making a Creole or Cajun dish at home, the recipes will likely call for either Creole or Cajun seasoning. These are simple enough to pick up at the market, but what is the difference between Cajun and Creole seasoning?

In many cases, paprika is included more liberally in Creole seasoning mixes than in Cajun mixes. Another difference between Cajun and Creole spices — Creole versions also often include a handful of other ingredients, such as sweet basil, celery seed and white pepper.

Again, the differences are subtle, but in most cases, both Creole and Cajun seasoning include these basic elements:

• Black pepper
• Salt
• Garlic powder
• Onion powder
• Cayenne pepper
• Dried oregano
• Dried thyme
• Paprika

What Is Roux?

Roux is a mixture of fat and flour, usually heated over a stovetop and used to thicken sauces. The longer roux cooks, the darker and more flavorful it becomes. If it gets too dark, however, it will lose its ability to thicken your sauce. The darker your roux is, the more time it will take to thicken your sauce.

Cajun vs. Creole Roux

The Creole version of roux borrows from France, typically using butter and flour. Because dairy products were not as common in the Acadiana region in the 18th and 19th centuries, it was (and still is) more common for Cajun roux to use vegetable oil, lard or other animal fats (duck, bacon, etc.) rather than butter.

While roux is often cooked on the stovetop, the process can understandably be somewhat tedious and time-consuming. Below is a recipe for an oven-made Cajun roux from the chefs here at The Gregory that will still need some attention, but not quite the constant stirring of a stove top recipe. It might take a bit longer, but it is also less likely to burn.

Ingredients:

• Equal parts flour and lard

To make:

• Preheat oven to 350 degrees Fahrenheit
• Combine ingredients in an oven-safe dish or pan
• Place the mixture in the oven and stir thoroughly every 30 minutes
• Cook for two to three hours, or until it browns to your desired darkness

The Holy Trinity

When asked, “Is Creole the same as Cajun?” you’re starting to realize the answer is most definitely “no.” The styles do have their similarities, however, one being what’s known as “the Holy Trinity,” or simply trinity. The trinity is the Cajun and Creole version of mirepoix.

The traditional version of mirepoix calls for two parts diced yellow onions, one part diced carrots and one part diced celery. A trinity for Cajun or Creole cooking omits the carrots and instead uses green bell peppers. Garlic and parsley are often added to trinity as well.

The combination of roux and trinity is the base of most Creole and Cajun stews and gumbos. Some also use it as a base for other non-Louisiana foods, such as spaghetti sauce.

Here is a recipe for Shrimp Creole that uses trinity as its base:

Ingredients:

• 2 tablespoons of olive oil
• 4 cloves of garlic, minced
• 2 large red or white onions, chopped
• 2 stalks of celery, chopped into ½ or 1-inch pieces
• 1 green bell pepper, chopped
• 1 teaspoon of cayenne pepper
• 2 cups of seafood stock or shrimp stock
• 28 ounces of canned tomatoes in a puree
• 1 dash of Worcestershire sauce
• 1 dash of your choice of hot sauce (optional)
• 2 bay leaves
• Salt and pepper to season
• 2 pounds of large, shelled and deveined, shrimp

To make:

• Heat olive oil in a large pot over medium heat.
• Cook trinity ingredients and garlic until they are soft, this takes around five minutes.
• Add the cayenne pepper into the pot and continue heating until the ingredients caramelize.
• Add the seafood or shrimp stock, pureed tomatoes, Worcestershire sauce, hot sauce and bay leaves.
• Season with salt and pepper based on your preferences, stir, allow the dish to simmer for about 35 minutes.
• Add the shelled and deveined shrimp and cook until they cook the whole way. The safe bet is around 4 minutes of heat.
• Garnish your dish with your favorite toppings and enjoy!

Cajun vs. Creole Gumbo: What’s the difference?

While both are delicious options, a common debate in Louisiana pits Creole gumbo vs. Cajun gumbo. For those new to gumbo, it’s a type of stew that originated in West Africa and became popular here in the U.S. in 18th-century Louisiana.

Creole gumbos most often include tomatoes, shellfish and dark roux and often okra and filé powder, an herb made from ground leaves of sassafras trees. Cajun gumbo doesn’t have tomatoes and usually also contains chicken. It’s not uncommon for both Creole and Cajun gumbo to include meats such as ham or sausage as well.

Here are recipes for both Cajun and Creole Gumbo that you can try at home.

Cajun Gumbo

Ingredients:

• 1 1/2 cup flour
• 3/4 cup vegetable or other oil
• 1 whole chicken, cut into pieces
• 2 cups Andouille sausage, sliced
• 3 ounces tasso ham
• 2 cups chopped onion
• 1 cup chopped green pepper
• 1 cup chopped celery
• 4 cloves diced garlic
• 3 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 tablespoon hot sauce, such as Tabasco
• 2 1/2 quarts water (can optionally use chicken stock as well)
• 1 cup chopped green onions
• 1/2 cup fresh chopped parsley

To make:

• In a large heavy pot, make the roux by cooking oil and flour over medium-low heat. Stir until it becomes the color of chocolate.
• With roux browned, add trinity plus garlic. Keep the heat low and cook until soft, about 10 minutes (roux will continue to brown).
• Add water and chicken and stir.
• Add all other ingredients except green onions and parsley.
• Stir well and bring to a boil. Reduce heat and simmer for two to three hours.
• Stir occasionally and add more water as needed.
• Remove from heat, add green onions and parsley and stir.
• Let stand 15 minutes. Serve over white rice and enjoy!

Creole Seafood Gumbo

Ingredients:

• 1/4 cup butter (for roux)
• 1/4 cup flour (also for roux)
• 5 tablespoons butter
• 1 chopped onion
• 1/2 chopped green pepper
• 2 stalks celery, chopped
• 3 cloves minced garlic
• 1 cup diced tomato
• 1 pound sliced okra
• 2 tablespoons Creole seasoning
• 2 bay leaves
• 2 quarts water
• 1 pound shrimp (shelled and deveined)
• 1/2 pound crab meat
• 2 to 3 cups cooked rice

To make:

• Melt 1/4 cup butter in a saucepan over medium-low heat and whisk in the flour. Stir roux until it’s smooth and before it begins to brown (blonde roux). Set aside.
• In a large pot, melt 5 tablespoons of butter over medium heat.
• Add trinity plus garlic and cook until soft, typically 5-7 minutes.
• Add okra and tomato and cook for another 2 to 3 minutes.
• Stir the dish constantly while mixing in the roux, seasonings and then water.
• Bring mixture to a boil over medium-high heat.
• Reduce heat to a simmer. Once at a constant simmer, add in seafood and warm until cooked through, about 5 minutes.
• Serve hot over rice and enjoy!

Cajun vs. Creole Jambalaya

If you’re ever asked, “Is jambalaya Cajun or Creole,” the answer is “yes.” Like gumbo, there are Cajun and Creole iterations of jambalaya, loosely defined as a rice-based dish mixed with meat, seafood or vegetables, or a combination of all three.

The main difference from this dish and gumbo is the rice is prepared with the dish, where gumbo is poured on top of white rice. There are many different ways to make jambalaya, all based on your personal preference. Gumbo, particularly the Creole variety, also often contains okra and filé powder, while jambalaya does not.

Here are two basic recipes for Cajun and Creole jambalaya:

Easy Cajun Sausage and Chicken Jambalaya

Ingredients:

• 2 pounds Andouille or other smoked pork sausage, sliced
• 2 1/2 pounds chicken thighs
• 1 pound diced onion
• 1/2 pound diced celery
• 1/2 pound diced green pepper
• 2 tablespoons minced garlic
• 1 pound tasso ham, cubed
• 3/4 tablespoons fresh thyme leaves
• 3/4 tablespoons fresh chopped basil leaves
• 1/2 tablespoon fresh ground black pepper
• 1/2 tablespoon white pepper
• 1/2 tablespoon crushed red pepper
• 1/3 gallon chicken stock
• 1 1/4 pounds long-grain rice
• 1 tablespoon fresh chopped parsley

To make:

• Preheat large Dutch oven over high heat.
• Add sausage and brown. Be sure to stir, so it does not burn.
• Add chicken thighs and brown on all sides (browning both chicken and sausage should take roughly 20 minutes).
• Reduce heat to medium and add trinity plus garlic. Cook until soft, about 10-15 minutes. Be sure to scrape the bottom of the pot to loosen any goodies.
• Lower heat to low and add tasso, thyme, basil and black, white and red pepper. Simmer for 10 minutes.
• Add chicken stock, turn the heat back to high and bring the mixture to a boil.
• Reduce heat to medium and add rice. Stir to ensure the rice does not stick to the bottom of the pot.
• Boil for five minutes and then mix in parsley.
• When mixture returns to a boil, reduce heat to low, cover and simmer for at least 25 minutes.
• Serve warm and add salt and hot sauce to taste. Enjoy!

Creole Red Jambalaya

Ingredients:

• 1 28-ounce can of whole tomatoes, in juice
• 3 cups chicken stock
• 1 1/4 pounds chicken thighs
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 tablespoon vegetable or other oil
• 3/4 pounds Andouille or other smoked pork sausage, sliced
• 1 cup diced yellow onion
• 1/2 cup diced green pepper
• 1/2 cup diced celery
• 4 cloves minced garlic
• 1 teaspoon tomato paste
• 1 tablespoon Louisiana-style hot sauce, such as Tabasco (plus more for serving)
• 2 teaspoons minced thyme leaves
• 1 teaspoon dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 teaspoon garlic powder
• 2 bay leaves
• 2 cups long-grain rice
• 3/4 pounds shrimp, peeled and deveined
• 6 sliced green onions

To make:

• Preheat oven to 325 degrees Fahrenheit.
• Strain tomatoes and add juice to a large bowl. Open each tomato and also drain that juice into a bowl.
• Combine tomato juice with chicken stock for a total of about 4 cups.
• In a bowl, crush tomatoes with hands and set aside.
• Season chicken with salt and pepper.
• In a large Dutch oven, heat oil over medium-high heat. Add chicken and cook until brown on all sides (about 10-12 minutes).
• When browned, let chicken cool for 5 minutes and cut into 1/2-inch pieces.
• Add sausage to Dutch oven and stir until just brown, about 3-4 minutes.
• Add trinity plus garlic and cook until soft, about 8 minutes. Be sure to scrape browned bits from the bottom of the Dutch oven.
• Add tomato paste and cook while stirring for 1-2 minutes.
• Add hot sauce, oregano, thyme, cayenne pepper, black pepper and garlic powder.
• Add crushed tomatoes, cut chicken, bay leaves and the mixture of tomato juice and chicken stock.
• Salt to taste and bring to a simmer.
• Add rice and return to a simmer. Cover Dutch oven and bake in the oven until the liquid is absorbed, typically about 40 minutes.
• Stir in scallions and shrimp and return to oven until shrimp are bright pink, about 3-5 minutes.
• Remove bay leaves and let the covered pot rest for about 15 minutes.
• Serve with hot sauce to taste and enjoy!

Cajun and Creole at The Gregory

So, is Creole the same as Cajun? You now know the answer to that question is “no,” but you can taste both influences when you dine with us at The Gregory.

If you want the whole Baton Rouge experience, visit The Gregory with a group of friends or family so you can all order the Cajun- and Creole-inspired dishes to share with each other. After learning about the differences between Creole and Cajun food, you can see for yourself if you can pick up on the unique ingredients and styles of each dish. You can also impress your tablemates with your knowledge about what trinity is and how Cajuns and Creoles used it in various recipes.

Our menu features both Creole and Cajun flavors. Our Shrimp & Corn bisque includes roasted corn, trinity, shrimp and shrimp stock, a blonde roux with cream, garnished with basil oil. And our Chef’s Gumbo is a mash-up of Cajun-style gumbo with Creole influences, featuring smoked chicken and Patton’s hot sausage meatballs.

Or you could try The Swamp, a Creole-influenced wood-stone flatbread that includes alligator sausage, turtle sauce piquant, okra, crawfish, roasted green tomatoes and a blend of mozzarella and provolone cheeses.

To sum it up, is Cajun and Creole the same thing? They may have some similarities, but they are ultimately very different cultures and styles of cuisine. The next time you visit The Gregory, be sure to ask about our Cajun- and Creole-inspired dishes to get a taste of each.

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