While it may seem difficult to point to the differences between Creole and Cajun food, it's...not. Here, a breakdown of where each cuisine originated, what the differences are, and where to find the best of each.
Where did Cajun food come from?
To be clear, both Cajun and Creole food come from Louisiana. That said, Cajun food can be traced to "the Acadiana region of southwest Louisiana," Southern Living reports. It can be found across the state, but is typically referred to as "country food," distinguishable by its hearty, mostly one-pot dishes.
How about Creole food?
Contrastingly, The Spruce Eats confirms, Creole food is "city food." It began in New Orleans and is associated more with seafood than with meat.
What are the actual differences between the two?
Both cuisines have heavy French influences due to the influx of French settlers across the state in the 18th century. Besides the geographical differences, another big distinguisher between the two is the roux they use. Creole roux usually is made from butter and flour, as opposed to Cajun roux, which is often made of lard or oil and flour. Also, Creole cuisine uses a lot (like, a lot) more tomatoes than Cajun food does—in fact, Louisiana Travel says that's the easiest way to tell a Cajun gumbo or jumbalaya from a Creole one. Cajun versions will not have tomatoes.
Where should I go for incredible Creole food? Cajun food?
Well, New Orleans, for starters! That's where you'll find Creole classics like shrimp Creole, grits, beignets, and more. Excellent Cajun food can be found more broadly across the state.
