While both Creole and Cajun cuisines hail from Louisiana and even share some dishes in common, they’re definitely not the same. Here’s what you need to know about these related (but distinct) cuisines – and how to bring the taste of both to your kitchen. Creole cooking, a “city” cuisine developed in New Orleans, marries Spanish and French influences, brought over from European settlers – with inspiration from African and Caribbean cuisines. Cajun cooking originated in rural Louisiana, and it was developed by Acadians who settled there after being pushed out of Canada in the early 1700’s. Cajun cuisine emphasizes simple but richly-flavored one-pot dishes made with locally-grown ingredients, like crawfish. Both cuisines use the “holy trinity” – bell pepper, onion and celery – to provide the flavour base for the meal.
Sample Menu – Please note, recipes and ingredients might change.
Cajun-blackened salmon with crunchy green slaw
Creole spice mix
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