Cajun vs Creole
July 13, 2010 No CommentsAs we’re preparing to launch Evil Auntie’s Season 3 opening episode which will feature “Cajun” Shrimp Jambalya, we thought it would be a good time to discuss Louisiana cuisines.
Cajun refers to the Arcadian peoples of French origin deported from Eastern Canada to Louisiana by British forces between 1755 and 1763 during the Seven Years War. They brought with them a rustic French provincial (peasant) style of cooking which they adapted to the locally available ingredients – rice, crawfish sugar cane and sassafrass. This cuisine relies heavily on African, Native American and Spanish influences in addition to French. Smoked meats and an accompanying starch such as rice, cornbread or some other grain are characteristic.
Creole refers to European peoples settling in Louisiana who modified classical European styles of cooking to the locally available ingredients. Their cooking was more focused on upper class tastes although lavish expensive ingredients of European cuisines such as Grand Marnier are not included. Citrus marinades, hot peppers and rice are characteristic. Their recipes are based on Spanish, Portuguese, Carribbean, native Indian and African cuisines with Italian, British, Dutch and Greek influences. This cuisine flourished in New Orleans and on the aristocratic plantations of the area. The first Creole cookbook in English was published in 1885.
Thus, Louisiana cuisine has two distinct styles that intersect whenever they use the “holy trinity” of bell pepper, onion and celery. Other seasonings include green onions, bay leaf, parsley and cayenne pepper. Rice and corn, the local starch crops, are important in both styles.
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