Gumbo and jambalaya are two signature dishes of southern Louisiana that are both native to Cajun and creole cuisine. While the two cuisines are often used interchangeably, there are notable differences stemming from their cultural roots.
Creole refers to the original settlers of New Orleans whose parents were born in France or Spain. By and large, they were from wealthy families who may have had their own private chefs with access to local markets. Creole cuisine is sometimes referred to as "city cooking" due to its refined, more delicate preparation. There is greater attention on using cream, butter, seafood, tomatoes and garlic.
Cajun, on the other hand, is slang for "Acadian." Cajun people were descendants of Acadia, now known as Nova Scotia. After being banished for refusing to give up on their French ways, they settled in Southern Louisiana where French roots were already embedded. The Cajun people were known to live off the land, enjoying crawfish, shrimp, quail, okra and peppers. The majority of dishes are one-pot meals.
Some say the easiest way to tell Creole and Cajun apart is by the tomatoes. Generally, if it has tomatoes, it's creole. Creole gumbo has a tomato base and is more of a soup and Cajun gumbo has a roux base and is more of a stew. Cajun food is known for its spiciness, but it doesn't have to have a kick. Whether Cajun or Creole, it's cuisine that must be had!
About the Author
Jenna Smith is a Nutrition and Wellness Educator with University of Illinois Extension, serving Livingston, McLean, and Woodford Counties. Smith uses her experience as a registered dietitian nutritionist to deliver impactful information and cutting-edge programs to Livingston, McLean, and Woodford Counties and beyond.