Cajun and Creole

Cajun and Creole cuisines both have French origins and are popularly associated with the American South, most notably throughout Louisiana. The terms “Cajun” and “Creole” are often used interchangeably, though they are two different culinary styles that have their own flavor profiles and favored cooking techniques. Cajun food, with deep-seated country roots, is often meaty, smoky, and spiked with lots of black pepper. Creole cooking is more associated with cities, so its flavor often comes from butter, aromatic vegetables, and fragrant herbs. Before your next fais do do, take a look at these Cajun and Creole recipes and have a taste of ça c'est bon American cooking.