Are you curious about Creole and Cajun food? If you’ve been fortunate enough to try this fare, you’ll know that these dishes have a unique flavor profile. The history of how this type of cuisine arrived on American shores is actually quite fascinating. Here’s what there is to know.
A look at the differences
Firstly, while there are similarities, Creole and Cajun foods are quite different from one another. If you walk into a restaurant in Louisiana, you’re apt to find both styles of cooking on the menu, which may be a bit confusing.
The simple distinction between the two cuisines comes down to the particular spices used and the types of vegetables and proteins. Creole food relies on bell peppers, tomatoes, crab, oysters, and shrimp while incorporating distinct cultural influences. In contrast, Cajun recipes are spicier and use crawfish, pork, and a special kind of smoked pork sausage called andouille.
How the cultures landed in the United States
To understand the history of these kindred kinds of cooking, it’s important to know a little bit about how the cultures landed in America. There’s a distinct ancestry and immigration pattern involved and a subsequent adaptation of cooking to the foods available in the new country.
Creole was the name given to those born in what’s now Louisiana after it was colonized by the French. Creole means “native born.” These individuals could trace their lineage back to France, Spain, or Africa, coming to the country as immigrants or slaves. Some were mixed race and were mainly French-speaking.
Cajuns were French colonists, displaced from Nova Scotia in Canada and settling in the southern United States in the area of Louisiana. In comparison to Creole people, this population tended to be of a lower socioeconomic status. Their French dialect was different, further separating them from their European neighbors who initially viewed them as inferior.
Historical roots
The more affluent among the Creole population arrived in America with their own chefs who set about sourcing available ingredients for traditional recipes. These kitchens could afford to import certain items and had access to dairy products to enhance their dishes, making soups and sauces with real cream.
Furthermore, they learned from the Native American inhabitants about comparable foods that could help to expand their cooking repertoire. For instance, they replicated remoulade, a sauce that originated in France, by adding horseradish, hot sauce, mustard, and paprika or tomato for a slight twist. Today, this versatile condiment is used on seafood and sandwiches.
Creole-style cooking was also influenced by many who came to America as slaves. These individuals brought crops such as black-eyed peas, kidney beans, okra, and yams from Africa. Today, Creole recipes continue to demonstrate African, Caribbean, and European influences. Traditional Spanish and Portuguese preferences can be seen in the use of chilies, while garlic and tomatoes are reminiscent of Italian fare.
Cajun cooks follow a slightly different path. These new arrivals adjusted their customary dishes to use local ingredients, combining corn and other vegetables with chicken, pork, rice, and sausage. The substitution of lard for butter in Cajun stews, for example, offers a stronger flavor.
These people had a reputation for being frugal and practiced what’s referred to as “nose-to-tail” cooking, using every part of the animal. It was common for communities to collaborate on butchering a hog and taking the meat to prepare andouille and a type of ham called Tasso.
Cajuns also supplemented their recipes with rice that was cheap and plentiful. They farmed crawfish, another economical food. Celery, onion, bell peppers, and French and Spanish spices were often added to flavor their meals. As time went on, Cajun meals evolved to have a richer flavor that’s more savory and heavily spiced. Cayenne, garlic, paprika, parsley, pepper, powdered sassafras, and salt are commonly used to season recipes.
Where Creole and Cajun cuisine intersect
Although they’re basically unique, Creole and Cajun cooking share a somewhat similar heritage. The main commonality is that they both use cooking techniques that originated in France. Each type of cuisine frequently makes use of roux, a mixture of fat and flour that becomes a thickening agent for sauces and stews. This is what gives substance to classic French sauces.
In addition, a number of Creole and Cajun recipes begin with mirepoix as their base. To put it simply, these are diced vegetables combined with fat and cooked slowly to bring out the flavors. Carrots, celery, and onions are the customary vegetables used to make French mirepoix.
Not surprisingly, these two types of cuisine have incorporated some of the same local ingredients, such as crops grown by Native Americans and rice that was imported from Madagascar.
In closing
The trajectory of Creole and Cajun cuisine is indeed fascinating. That said, what’s even more appealing is the incredible diversity of flavors that this type of cooking offers.