Louisiana Cajun and Creole Cooking – similarities and differences in these two Louisiana cuisine

Differences in Cajun and Creole cooking styles are often confused by those outside of Louisiana. There are many similarities between foods, most of which originate from similar backgrounds of the two species. But there is one food ingredient responsible for most of the difference in two methods of cooking.

In the early 17th century in France, people migrated from Provence to Nova Scotia (then called Acadia), Canada, to establish a colony. By the middle of the eighteenth century, the British position in Canada became stronger, forcing the inhabitants of Nova Scotia to emigrate again. This time they settled in Louisiana.

Other people from different parts of France had previously migrated to Louisiana in the seventeenth century. People settled from Novia Scotia in the country of Baidu, west of New Orleans. The pronunciation of their name, Acadians, was historically shortened to Cadiens, which later turned to Cajuns.

Cajun cooking was based on local ingredients, and their ideas came from French rural home cooking, with some Canadian influences brought. From this, there was a cooking style that evoked among the Cajun people who distinguished themselves from French "top cooking" already established in New Orleans (Creole Cooking). The less sophisticated cooking of Cajuns was more appealing, lively and hot.

Creole cooks are wealthy people who can get a cook. These chefs were often African blankets from West Africa, and then black settlers from Haiti. A combination of warm cooking in the home kitchen from Africa, French cooking techniques, and the original Sicilian, Mexican, Native American and Spanish influences combined to form Creole. In New Orleans today, the Sicilians were responsible for "red tomato sauce" creole, "hot tomato sauce" and "mavalita", a kind of great sandwich.

Cooking Cajun is similar to cooking creole in many aspects. This is because both Louisiana restaurants use many of the same foods. Lobster, oysters, shrimp, okra, ham, squash, eggplant and tomato, are just a few common food products between the two kitchens. What separates the two kitchens is that the Cajuns use large amounts of chili, especially in dried and ground forms.

Some Cajun dishes include okra, sandwiches and jambalaya. All of these creations include at least some Chilean spices.

Cayenne pepper is most popular in Chile in Cajun cuisine, and is used in some form in almost every Cajun dish. The most famous cajun species of Cajuns is Tobasco. Tobasco chile is the only Chilean in South America that is widely raised for commercial use in the United States.