The Great Debate: Is it Cajun or Creole?!
Writers, tourists, and those vaguely familiar with the culture of Louisiana will gleefully interchange these two words, and yet, they are two different things entirely. Let Razzoo’s give you the lowdown on when it’s “Creole” and when it’s “Cajun,” because let’s face it – it’s confusing!
Creole = City Food
In the heart of New Orleans, food is distinctively Creole and NOT Cajun. Creole refers to the melting pot of New Orleans, blending flavors from France, Spain, Africa, and the Caribbean. As immigrants flooded into New Orleans, they brought their own unique flavors and cooking techniques, and the result is something divine. As the city folk had access to more spices and seasonings than the country folk, Creole dishes are marked by more variety and more complicated preparation methods than Cajun food. And here’s a little trick: if the gumbo has tomatoes, then it’s Creole. Cajun food never has tomatoes!
Cajun = Country Food
As you venture to the outskirts of New Orleans, you’ll start to see signs for fried alligator, boudin, and cracklins. Get excited because you’re approaching Cajun country! Cajun food originated with the Acadians who migrated to the region and were very resourceful when it came to food. They lived in the swamp and marshlands and used everything to make ends meet. That’s where delicious dishes like boudin and cracklins originated – from using every last bit of the pork. Dishes are usually simply prepared and use the “Holy Trinity of Cajun Cuisine” – onions, bell peppers, and celery. Oh – and let’s not forget the seasoning! Cajun food is well seasoned and may also include green onions, garlic, and parsley.
Ready to get your Cajun food fix? Visit Razzoo’s Cajun Café this week for the best Cajun food in Texas! We look forward to serving you for lunch, dinner, happy hour, or late night drinks.