The US is a melting pot of culinary traditions. Many are specific to locations throughout the country. New Orleans and the surrounding area are one such region.
Much of the local cuisine has been influenced by Cajun and Creole culture. Having just hosted the Super Bowl and as Mardi Gras falls on March 4 this year, it is not strange that New Orleans-themed meals are showing up on many social media platforms.
People may be tempted to cook some signature New Orleans and Louisiana dishes or incorporate a twist on their favorite appetizer recipes by using Cajun or Creole spices. Making your own spice mixture is a great way to be successful when cooking dishes from the Crescent City.
Cajun and Creole are the two most famous styles of cuisine from the New Orleans area. Sometimes confused, these culinary influences have their roots in two different groups of people living in the area. Cajun food originates from Acadiana, a 22-parish region settled in the mid-18th century by exiles from present-day Nova Scotia.
Creole cuisine comes from a blend of native Americans, West Africans, Spanish and French people born in the then French colony of Louisiana. Creole has no racial designation and refers to anyone who was native to the colony, generally French speaking and Catholic, whether or not European, African, Native American, free or slave. Cajuns are a subset of Louisiana Creoles.
The difference between the cuisines is noticeable. Cajun incorporates a lot of pork and crawfish and is less tomato sauce based. It is often served with rice, one of Louisiana’s most abundant crops. It is simpler with fewer ingredients but heavier on the seasoning and spiciness. A Cajun roux of lard, oil and flour used to thicken sauces.
Typically, if a traditional Louisiana dish is brown, like gumbo, it is most likely Cajun in origin. Cajun spice mixtures differ from Creole mixtures by incorporating hot and earthy peppers.
Creole cuisine is more refined. It is typically milder in spiciness and relies on a tomato sauce base. It has more time-intensive soups and dishes and uses primarily seafood as a protein. A Creole roux consists of cream, butter and flour. Creole bisques, rich sauces and purees can usually all be identified by a red tomatoey color. Creole spice mixtures have few peppers and rely more heavily on herbs for flavor.
If someone wants a true Cajun or Creole spice blend, there are simple recipes for both. They highlight the distinct flavors of each of these culinary traditions.
Simple Cajun spice recipe:
2 ½ Tbsp. salt
1 Tbsp. dried paprika
1 Tbsp. dried oregano
1 Tbsp. dried cayenne pepper
1 Tbsp. ground black pepper
Simple Creole spice recipe:
5 Tbsp. paprika powder
3 Tbsp. salt
2 Tbsp. onion powder
2 Tbsp. garlic powder
2 Tbsp. dried oregano
2 Tbsp. dried basil
1 Tbsp. dried thyme
Optional: black pepper and dried cayenne pepper
These are basic recipes. Other ingredients include mustard powder, bell pepper powder, red pepper flakes, Italian seasoning, white pepper, fresh garlic, green onions, parsley, bay leaves and other local edible plants. Experimenting with these additions will make any spice mixture more individual.
There is a lot of cultural significance and pride in Cajun and Creole cuisine. Learning the differences and similarities between them will acknowledge their place in history and allow us to enjoy their wonderful culinary contributions to the United States.
Daniel O’Donnell is the co-owner and operator of an organic landscape design/build company in Fremont. Chrysalis-Gardens.com
