Creole VS Cajun

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Today the common understanding holds that Cajuns are white and Creoles are Black or mixed race; Creoles are from New Orleans, while Cajuns populate the rural parts of South Louisiana. In fact, the two cultures are far more related historically, geographically, and genealogically than most people realize. 

As the difference in the cuisines, Creole can be defined as "city cooking" with influences from Spain, Africa, Germany, Italy, and the West Indies combined with native ingredients considered more refined cooking. Cajun cooking is more of a home cooked, rustic style that is rich with ingredients at the hand in the new world the Acadians settled into along the bayous of Louisiana from the French who migrated to the state from Nova Scotia 250 years ago.

The type of roux a dish uses can tell you whether it has a Creole or Cajun roots. As in France, a classic Creole roux consists of butter and flour. A Cajun roux consist of oil or lard and flour.

In addition, Creole cooking incorporates a lot of tomatoes. So red, tomatoey versions of a dish like Johnnie Mae's Gumbo and Jambalaya indicate a Creole influence.  You can guarantee brown, tomato-free versions come from Cajun recipes.