Cajun and Creole people, cultures and cuisines are similar, but also quite different.
Think of Creole as city food (and people). This type of food was prepared in the kitchens of colonial New Orleans, one of the most thriving port cities in the world.
Creole food is considered to be more varied than its Cajun cousin. It's influenced by Africa, the Caribbean, Europe, and Native American tribes of the region.
Historically, Creole kitchens had access to iceboxes, which means they were able to keep butter. Creole roux is made with butter and flour, whereas Cajun roux is made with oil and flour.
Creoles also had access to tomatoes. Their version of jambalaya has a tomato base while Cajun jambalaya does not.
Think of Cajun as country food (and people).
The word "Cajun" came from the French who settled in Canada. Cajuns masterfully adapted the bounty of Louisiana’s agriculture and wild game to their French roots.
There's also the "Cajun Holy Trinity" – onion, celery and bell pepper – itself a play on the classic French mirepoix, which calls for carrots instead of bell pepper.
And Cajuns are skilled at "boucherie" – the slaughter, roast and breakdown of an entire pig.
There are a lot of nuances between Creole and Cajun, but one thing is the same –these dishes aren't "spicy," they're "seasoned!"
USA TODAY 10BEST