At Razzoo’s Cajun Café, we’re always talking about Cajun “this” and Cajun “that”. And then someone starts asking about the term “Creole.” Where does that fit into the mix?
Don’t you worry – Razzoo’s – the best Cajun restaurant in Texas – is here to set the record straight on Cajun vs. Creole.
Country Food vs. City Food
Louisiana is a melting pot of cultures, inspirations, and in turn, flavors. If you’re not careful, it’s easy to get the different cuisines mixed up! So think of it this way: Cajun is “country food” and Creole is “city food.”
Cajun country consists of the low-lying, swamp regions of Louisiana. Mainly settled by the Acadians (French Canadian immigrants), the original colonists were resourceful. (I mean, if you settle in a swamp, you kind of have to be, right?!) They used every part of the animals – pig for example – to create their meals, hence the unique Cajun sausages we have today. Cajun food is marked by great seasoning and the use of the “holy trinity of Cajun cooking,” celery, onion, and bell peppers. You’ll pretty much never find tomatoes in Cajun food – so if you find some – then you know it’s Creole!
As you might have guessed by now, Creole cooking is for the city folk. New Orleans is the hotbed of Creole cuisine, which is traditionally food made in the homes of the New Orleans upper class. They had access to spices, creams, butters, and vegetables that the Cajuns didn’t normally have, so the dishes are normally richer and offer more variety (hence the addition of tomatoes.)
Whether it’s Cajun or Creole, Louisiana cuisine is hard to beat! Get your fill of Cajun jambalaya, etouffee, boudin, dirty rice and beans, and so much are Razzoo’s Cajun Café! Located in Lewisville, Round Rock, College Station, Tyler, and throughout the state of Texas.