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Cajun vs Creole
Posted on 4/25/15 at 3:51 pm
Posted on 4/25/15 at 3:51 pm
His would you explain the difference between Cajun and creole food to someone from up north?
My best explanation is Cajun uses more peppers to make it hot and creole uses seasoning to add flavor.
My best explanation is Cajun uses more peppers to make it hot and creole uses seasoning to add flavor.
This post was edited on 4/25/15 at 4:56 pm
8
Posted on 4/25/15 at 3:56 pm to JOJO Hammer
Cajun = rustic, country home cooking. French Cajuns
Creole = fancy city food, saucier, Spanish/French aristocrats
ETA: creole style has tomatoes in jambalaya and gumbo
Creole = fancy city food, saucier, Spanish/French aristocrats
ETA: creole style has tomatoes in jambalaya and gumbo
This post was edited on 4/25/15 at 4:00 pm
Posted on 4/25/15 at 4:23 pm to VeniVidiVici
quote:[quote]
Creole = fancy city food,
I really don't think that would be a good description.
Posted on 4/25/15 at 4:28 pm to notiger1997
No tomatoes - tomatoes.
French - Spanish
White - Black
French - Spanish
White - Black
This post was edited on 4/25/15 at 4:30 pm
Posted on 4/25/15 at 4:57 pm to notiger1997
quote:
quote:
Creole = fancy city food,
[quote]
I really don't think that would be a good description.
It's better than Cajun = peppers, creole = spices
Posted on 4/25/15 at 5:03 pm to Martini
Preach
Posted on 4/25/15 at 5:36 pm to TigerHam85
Cajun - Lafayette area
Creole - New Orleans area
Creole - New Orleans area
Posted on 4/25/15 at 5:48 pm to Martini
'Tini is spot on
Red/Brown
Red/Brown
Posted on 4/25/15 at 5:51 pm to bossflossjr
What martini said
Posted on 4/25/15 at 7:12 pm to SW2SCLA
quote:
What martini said
so creole is not french and not white? 
Posted on 4/25/15 at 7:54 pm to Mo Jeaux
It's a pretty general statement you know. Not like I have a scroll in my attic with this etched in it.
Posted on 4/25/15 at 8:02 pm to Martini
Hah
Posted on 4/25/15 at 8:21 pm to JOJO Hammer
Since my stylus isn't 10 foot long, I'll just say,, IMO,
SW Brown vs SE Red.
Thicker gravy vs thinner gravy.
Traditionally one way vs many different styles and influences.
SW Brown vs SE Red.
Thicker gravy vs thinner gravy.
Traditionally one way vs many different styles and influences.
This post was edited on 4/25/15 at 8:22 pm
Posted on 4/25/15 at 11:00 pm to JOJO Hammer
Tomatoes
Posted on 4/26/15 at 12:35 am to JOJO Hammer
Cajun>creole
Posted on 4/26/15 at 12:49 am to tetu
Creole has a direct connection to continental food..France and Spain. ...cajun is descended from that but has incorporated more easily accessible, local ingredients and more African slave influence into the dishes......or Creole = Boujouise and Cajun = Proletariat.....
This post was edited on 4/26/15 at 1:04 am
Posted on 4/26/15 at 12:54 am to JOJO Hammer
Cajun is a rural, brownish type of food (unless you're making a sauce piquante. God, I love sauce piquante) created by displaced subsistence farmers and fishermen using available ingredients mixed with the cooking techniques they knew or learned from the natives (with a later massive German influence, i.e. smoked sausage) that developed into a damned tasty peasant cuisine all its own.
Creole is an urban, colorful, more cosmopolitan type of food created by an amalgamation of many different well-off cultures coming together and sharing the techniques and ingredients that they knew. That mixed with the techniques and ingredients of the poor people from Africa and the Caribbean and then developed into a refined city cuisine all its own, with far different ingredients and mindset than those of their neighbors to the West.
Basically, rural poor Cajuns making what they had available taste great and creating their simple cuisine that you want to cram into the noisemaker in your face vs. urban and not-so-poor people taking the fine food traditions of all the cultures making up NOLA and melding them to become the Creole cuisine that you also want to cram into the noisemaker in your face.
I find it amazing that we have two great cuisines roughly 100 miles apart that share only the very minimum of roots, yet both are fantastic in their own ways.
Creole is an urban, colorful, more cosmopolitan type of food created by an amalgamation of many different well-off cultures coming together and sharing the techniques and ingredients that they knew. That mixed with the techniques and ingredients of the poor people from Africa and the Caribbean and then developed into a refined city cuisine all its own, with far different ingredients and mindset than those of their neighbors to the West.
Basically, rural poor Cajuns making what they had available taste great and creating their simple cuisine that you want to cram into the noisemaker in your face vs. urban and not-so-poor people taking the fine food traditions of all the cultures making up NOLA and melding them to become the Creole cuisine that you also want to cram into the noisemaker in your face.
I find it amazing that we have two great cuisines roughly 100 miles apart that share only the very minimum of roots, yet both are fantastic in their own ways.
This post was edited on 4/26/15 at 1:16 am
Posted on 4/26/15 at 5:36 am to TigerstuckinMS
quote:
find it amazing that we have two great cuisines roughly 100 miles apart that share only the very minimum of roots, yet both are fantastic in their own ways
South Louisiana kicks arse
Posted on 4/26/15 at 6:21 am to Martini
quote:
It's a pretty general statement you know.
Yes, I got that. I think it's odd.
Posted on 4/26/15 at 7:52 am to Mo Jeaux
quote:
Yes, I got that. I think it's odd.
Ok. Well you are kind of odd too.
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