About Cajun Seasoning
Cajun cuisine is one of just a handful of uniquely American cuisines. Cajun cooking originated in the rural areas outside of New Orleans in the early 1800s. It includes much-loved regional dishes such as gumbo, jambalaya, Andouille sausage, dirty rice, fried catfish, and shrimp étoufée. Cajun seasoning is a must-have for all your Bayou-flavored recipes. This Cajun spice mix is pungent and savory with just a bit of heat.
Cajun vs Creole
The Cajuns were French refugees who arrived in Louisiana in the mid-1700s by way of Acadia, Canada. They settled in the rural areas and swamplands just outside of New Orleans and were mostly farmers. Creole cuisine, on the other hand, evolved in the city of New Orleans from more affluent means. Creole food is a blend of various cultures — from Spanish, French, and Portuguese to African and Caribbean.
One of the easiest ways to tell the difference between Cajun vs Creole cooking is that Creole uses tomatoes and Cajun food does not. For example, a Creole jambalaya will include tomatoes (red jambalaya), while Cajun jambalaya will not include tomatoes (brown jambalaya). Another oversimplified way to separate the two cuisines is to think of Cajun food as “country food” and Creole food as “city food”.
The difference between Cajun seasoning and Creole seasoning is very subtle. Cajun might have a bit more spice while Creole tends to include more dried herbs. This Cajun seasoning can absolutely be used for both your Cajun and Creole recipes.