Creole and Cajun cuisines are largely differing if looked into deeply in various relevant perspectives. However, if plainly examined and related to, the two modes of cooking are highly inter-related. Often, numerous individuals cannot easily draw the line between the two cuisines. The fact that both cuisines bear their respective origins and genesis to one culture makes them similar in some forms. The two cuisines bear their genesis in terms process and ingredients to the French cooking techniques. As such, the two processes have their culinary effects both in France, though not entirely. Basically, the two culinary processes and cuisines have various differences which are discussed in this paper.
One of the major differences between the two cuisines lies in the type of roux. This roux is basically used as the base of various sauces, soups, stews, and other savory delicacies. As such, Creole roux is basically derived primarily from butter and flour. This is the case and process that is largely experienced and practiced in France. However, Cajun roux is basically derived from oil or lard and flour. This form or process has been partly influenced by the factor of having insufficient dairy and related products in some areas of Acadiana that is, (Acadia and Louisiana) especially during the time when the cuisine was being developed in the specified region (Kein 77).
Taking the aspect and factor of gumbo also brings about the other issue of difference between the two cuisines. However, gumbo can be also largely viewed as the signature dish between the two cuisines to some extent. The Cajun gumbo basically has a roux base that is often more of a stew. On the other hand, the Creole gumbo basically has a tomato base and is more of a soup than a stew as is the experienced case of Cajun gumbo. Jambalaya is the other signature food or delicacy that is highly connected to the two cuisines.
The two cooking methods largely get their respective differences from their background and genesis (Avery 44). To a large extent, the cultural perspective as a relation brings about some of the differences between the two cuisines. The fact that the Creoles had a continuous access to certain local markets, and also qualified servants to prepare their respective foods is a source of cultural difference between the two modes of cooking. This is so because the Cajuns, who lived off the land mostly, were ideally subject to various elements of the seasons. As such, they could generally cook their respective meals in one large pot. The difference between the two cuisines can therefore be picked from this historical cultural factor.
The other large difference that can be derived from these two modes of cooking is basically from their respective cooking styles. It is largely agreed that the Creole mode of cooking can be termed as city cooking. This is so because it is highly refined, luxurious, and delicate in terms of performance and involved processes. Further, the process has been traditionally known to be prepared by various servants. It is also vital to note that great emphasis is stressed on the use of cream, seafood ( excluding shellfish), butter, garlic, and tomatoes than is the case in the Cajun cooking.
The Cajuns in Southwest of Louisiana have largely adhered to the process of ensuring that they stick to preserve their respective culture and habits (Campanella & Campanella 54). As such, relevant traditions, and beliefs in terms of respective lifestyles, languages, and most vitally the cooking mode and process have been upheld. It is therefore a traditional country food that is basically prepared from cheap products and ingredients.
The other basis of comparison that can be ideally used in this context is the seasoning as an undertaken process in both modes of cooking. The Cajun food and culture basically has very little to do with any mass media hype in the last two decades. This refers to the process and hype that largely associates the Cajun cookery as fiery extremely hot. Cajuns have also been indicated as hot pepper eating, beer swilling individuals. However, the mentioned ingredients and elements are also vital factors of consideration in this cooking mode though not entirely.
The Creole cooking mode borrowed most of its seasoning tips and ingredients from native Indians. The learnt tips basically served as the genesis of this cooking method. Africans also vitally introduced okra, and red pepper. The Germans also added black pepper and mustard on this cuisine. Garlic and tomatoes are also largely used as seasoning ingredients in this mode of cooking.
However, the two modes of cooking also share some aspects and processes. It is the basic reason that most individuals cannot easily differentiate between Cajun and Creole cuisines. For instance, one of the major similarities between the two cuisines lies in the sense that the two cuisines use the Holy Trinity of New Orleans cooking. The Holy Trinity of New Orleans as is commonly referred to green pepper, celery, and onions. Further, the two cuisines also largely rely on the roux (which is pronounced roo) as the base of the respective delicacies. It is used to basically add the required level of thickness to the soup. From the above it can be seen that the two cooking styles are related in various aspects though they have more differences than similarities.
Campanella, R., & Campanella Marina. New Orleans then and now. New York, NY: Pelican
Publishing, 1999. Print.
Kein, S. Creole: the history and legacy of Louisiana’s free people of color. Baton Rouge,
LA: LSU Press, 2000. Print.
Avery, L. Cooking for Food Allergies Everyday and Gourmet: An Egg and Dairy-Free
Cookbook. Washington, DC: Family Friendly Publishing, 2009. Print.