Although it was invented in Louisiana, New Orleans style cooking is considered a world cuisine in that its influences come from so many cultures. Cajun and Creole each have their distinctive ingredients, but certain recipes like gumbo and jambalaya have resulted in some cross over. However, there remain classic dishes that are each distinctive to Cajun and Creole cooking.
Lawrence Kurzius is President and CEO of Zatarain's, the nation's leading marketer of New Orleans style foods, based in Gretna, Louisiana. Under Lawrence's direction the Company expanded from its Southeastern Louisiana core market to become a nationally known brand with products in literally every grocery store in the country. Here he offers some facts about both Cajun and Creole Cuisine and how they differ:
Cajun = more robust ingredients.
Cajun food tends to be more robust country style cooking than Creole. Although the ingredients are basic, it's usually very pungent and spicy.
Creole = more complex ingredients.
Creole food is influenced by French, Spanish, African and Caribbean cuisines. The recipes tend to be more complex and call for exotic ingredients.
Dirty rice = cajun.
Dirty rice is an example of a typical Cajun dish. This is a mixture of very spicy rice with finely ground meats.
Trout meuniére = creole.
With their complex and rich flavors, shrimp creole and trout meuniére are typical Creole dishes.
For more information about Cajun and Creole Cuisine and some great recipes, check out the following website:
ZATARAIN'S:
www.zatarain.com
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