What is the difference between Creole and Cajun cuisine?

Many people think Creole and Cajun cuisine are one in the same and just called different names. While they both have some similarities, they are actually two different styles of cooking. Creole cooking was adapted from European aristocracy and the countries of France, Spain and Germany.

The rich had chefs who would cook dishes like Bouillabaisse, Jambalaya and Shrimp Creole. It is usually less spicy than Cajun cuisine. It is also usually heavily sauce based.

Cajun cooking came from the Acadians who were peasants deported from Canada. Cajun cuisine usually involves a meat dish, a side dish of rice and cornbread. Spices are heavily used in Cajun cooking.

Cajun dishes include Boudin, Gumbo and Dirty Rice. Some Cajun influenced chefs are Emeril Lagasse, Paul Prudhomme and Justin Wilson. The following websites have more about the history of Creole and Cajun cuisines and recipes for you try out.

http://www.ochef.com/227.htm https://secure.wikimedia. Org/wikipedia/en/wiki/Cajun_cuisine http://www.jfolse.com/mm_history.htm http://www.gumbopages.com/recipe-page.html.

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