A vastly simplified way to describe the two cuisines is to deem Creole cuisine as “city food” while Cajun cuisine is often referred to as “country food.” While many of the ingredients in Cajun and Creole dishes are similar, the real difference between the two styles is the people behind these famous cuisines - See more at: http://www.louisianatravel.com/articles/cajun-vs-creole-food-what-difference#sthash.gQ5WLkNe.dpuf

Louisiana Cajun Cooking

There history of Cajun and Creole cooking roll back to the Southern parts of Louisiana. They both are considered to be the mothers of soul food, which is food for the soul. Cajun foods tend to use a lot of spices, and is very rich in flavor. Under privileged people came up with Cajun cooking by throwing together the scrapes that they had with a few seasonings. In the end it turned out to become a popular style of food.

Rice is popular when it comes to Cajun cooking because it allowed the dishes to be stretched. Considering that most dishes were made to feed large families, rice became a huge ingredient for most of the dishes created.

Seafood is another huge ingredient that is added to most of these dishes. Considering the fact that most residents live right next the Gulf of Mexico, seafood was plentiful. Oysters, catfish, crawfish and crabs are the most opted seafood ingredients used in Cajun meals. And considering that fishermen were always available, getting this type of seafood to complete their dishes didn’t come hard.

Three spices are the Cajun trinity. These are onions, Bell Peppers and celery. Other spices such as garlic, cayenne pepper and paprika are a few other spices are a part of what make Cajun Dishes what they are.

Louisiana Creole Cooking

Louisiana Creole cuisine is recognized as a unique style of cooking, another Louisiana style which makes use of the “Holy Trinity” (chopped celery, bell peppers, and onions), but has a great variety of European, French, Caribbean, African, and American influences.

Gumbo is a traditional Creole dish. It was created in New Orleans by the French attempting to make bouillabaisse in the New World. The Spanish contributed onions, peppers, and tomatoes; the Indians contributed ground sassafras leaves; the French gave the roux to the stew and spices from the Caribbean. Over time it became less of a bouillabaisse and more of what is called Gumbo. Later the Italians blasted it with garlic. The Germans contributed potato salad as a side and even started the practice of eating gumbo with a scoop of potato salad in it; they also introduced the practice of eating gumbo with buttered French Bread. It is a stew consisting of seafood Gumbo (shrimp, crab, sausage, and oyster) or chicken-sausage gumbo (chicken, sausage). Both contain the "Holy Trinity" and are served over rice. It is often seasoned with sassafras leaves.

Jambalaya is the second of famous Louisiana Creole dishes. It arose in the original European sector of New Orleans (the French Quarter in the colonial days). It combines ham with sausage, rice and tomato. Today, jambalaya is prepared two ways: red and brown. Red jambalaya is native to New Orleans and its immediate environment, in parts of Iberia Parish, as well as in parts of St. Martin Parish. The red jambalaya has a tomato base but owes its color also to the use of shrimp stock. In Cajun areas, people prepare a "brown jambalaya", which is roux based with tasso, a type of smoked pork. Jambalaya can also combine chicken, sausage, and fresh shrimp tails; or chicken and tasso.