Creole vs. Cajun: What’s the difference?

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The main difference between Creole and Cajun is probably in the history of migration, as the latter group comes from Canada and the former unites people from Spain, Africa, the Caribbean and many other regions. Their cuisine is also diverse, varying in spiciness and ingredients typically used for similar dishes. While both types of people use French as a basis for their speech, Creoles rely more on other languages. They also tend to include elements of African, Native American or Caribbean culture in their music and faith, while Cajuns usually use a jazz or blues style and lean towards Catholicism.

Migration history

Both Creoles and Cajuns are heavily influenced by French culture, but the differences in their development make them distinguishable. Cajun refers to someone whose ancestors came from Acadia, a region that includes Prince Edward Island, Nova Scotia, and New Brunswick. The British were in control of the area in the early 1700s and feared during the French and Indian War that the Acadians would rise up and fight with the French. The British expelled them from the region between 1755 and 1763, an event known as “Le Grand Derangement” (the great upheaval). Eventually, these evacuees made it to Louisiana, where they settled.

In contrast, Creoles are descendants of people who settled in Louisiana – especially New Orleans – from several countries, mainly France and Spain. Africans and African Americans, both slaves and free, were also part of the population, as were people from the Caribbean, Italy and Germany. Many of the French and Spanish settlers were members of the upper class, who often had retainers. People called someone with European roots “French Creole,” while those who were of mixed ancestry were called “Louisiana Creole.”

An easy way to remember the difference in history is that Cajun is how the word “acadien,” which is based on the Canadian region, is pronounced in Cajun French. The word creole comes from the Spanish word criollo, which roughly translates to native or local. People used this term to describe things that were part of the New World during the time the Spanish and French controlled Louisiana.

Kitchen

Broadly speaking, given both groups’ origins, some people argue that Cajun cuisine is more “countryside,” as those in Acadia learned to live off the land and tended to cook frequently in pots. People often describe Creole cuisine as more “urban,” because these people had access to a wider variety of foods from their home countries and could easily shop at local markets. They also often brought their own chefs with them, who blended European styles of cooking with local herbs, vegetables, seafood and other ingredients.

In general, Cajun cooking is more likely to use pork, chicken, and sausage. Cooks often include shrimp as well. Creole dishes usually lean towards lighter options, such as crab, prawn and oyster. This difference is especially noticeable in traditional gumbos.
When someone makes a Cajun recipe, they usually lean on what’s known as the “holy trinity” of bell pepper, celery, and onion. Corn and rice are also common. The trinity is also used with Creole cuisine, but there are many tomatoes, a sign of Italian influences.

Cajun cooking usually includes a healthy dose of cayenne pepper, which gives it a spicy edge. It also generally uses herbs such as thyme, paprika, pepper, parsley and ground sassafras root (filé). Creole dishes typically are easier with cayenne pepper and tenderloin, relying more on red peppers, mustard greens, allspice, okra, and garlic. As a result, it’s full of flavor, but it’s not necessarily hot in the way it’s often portrayed.

In both types of cooking, people often use flour to provide a base or thicken dishes such as sauces and stews. These bases are collectively known as roux, rue or panada. Those of Cajun descent generally use oil as the fat in the recipe, while those of Creole usually use butter. Using butter was possible for this group because they had better access to dairy products and had more influence from Italy, where making roux this way was standard.

Lingua

People in Louisiana speak both Creole and Cajun French. The former is a grammatically distinct form of French with roots in Native American, African, Spanish, and Traditional or Standard French. The latter has a basis primarily in Acadian French, a Canadian dialect, although it does borrow vocabulary from other languages. Many Creoles speak Cajun and vice versa, so the speaker is not important when trying to distinguish between the two languages.

Creole French is an endangered language, with few monolingual speakers between 20,000 and 30,000 people knowing it. Cajun French is in an even worse state, with only an estimated 15,000 speakers as of 2013. Part of that is due to an earlier prejudice against the French language in Louisiana, which is slowly fading. Both individuals and major organizations, such as the French Development Council in Louisiana, are working towards conservation.
Musica

Cajun music initially sounded very similar to country or folk music played during the 1700s when Louisiana was still in the process of settlement. Over time, it has absorbed elements of jazz, especially Dixieland, and blues. The Creole style, due to the more inclusive “melting pot” nature of the Creole people, took on characteristics of Caribbean and African music. Both types of music, however, rely heavily on violin and accordion, and both often use waltz and two-beat forms.
Religion

In general, Cajuns have strong ties to Catholicism. Many Creoles also follow this religion, but it is also common for them to follow other faiths based on their origins. Some people, for example, lean towards Native American spirituality, using medicinal healing. Others focus on the folk religions of Africa or the Caribbean. In some cases, individuals mix a little of everything together, using an eclectic combination of prayer, voodoo, incantations, candles, and “wild” religious services that emphasize being “possessed” by the spirit.
Considerations
While the differences between Creole and Cajun are visible to some, the two groups are increasingly intermingling in Louisiana. It is becoming more difficult for one person to label something as belonging solely to one category, and some experts believe they are moving together to form a large group. Creole cooks, for example, use shrimp more often in their recipes, whereas before this fish was almost entirely a Cajun ingredient. Chef Paul Prudhomme is an example of who has combined traditions in the “Louisiana kitchen”.

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