This might seem like a stupid question, but can anyone explain the differences between Cajun and Creole cooking? I thought that I knew, but realize that I have no clue and the more that I read about it online the less it makes sense from an outsider's perspective.

Any forum members from LA that can enlighten me on this?

Not from LA but I know one difference is that Creole uses a lot more tomatoes.

In 2022 there is no difference.

They're so deeply melded now that they're one, and the same.

Not entirely true.

I can tell the difference between a Creole and a Cajun gumbo from across the room.

Creole food is black people food and cajun is poor white trash food.

Whatcha wantin to do Jason?

Just spit my beer out, Jim! That cracked me up.

Beats the hell out of me, Judman! Just trying to figure out what's what. I've made some gumbo, and eaten Canjun food in restaurants (supposedly) but like Deflave mentioned there might not be a difference with Creole. I don't discount what Mathman and Shaun say either.

I need to visit Florida to see family soon, and was thinking about driving. A highlight for me would be to eat some good food along the way. Especially in LA. But I thought it might help to educate myself a bit.

You have any favorite recipes that you'd like to share?

Ya, gotta gumbo recipe that’ll make ya reach around yo momma and slap your grandma!! It uses Cajun 👊🏻

I prefer Creole. Creole is new Orleans style. Cajun is country food around Lafayette area. Cajun is much simpler style

Send Oldman03, a P.M. He is Born and Raised in Lousyanner, and a damn good cook,and wife is a great cook. Rio7

Randy (Oldman03) cooked the best mudbugs that I ever ate, a couple of different times. Does a good beef steak too. miles

Sure you can.

Do we dare to bring up okra in gumbo? Creole yes, Cajun no.

Wouldn't it make more sense for Oldman to respond on here?

LOL

Fugkin' retard.

deflave, Randy is taking care of his wife right now a may not respond on the fire, don't be such a ASSWHOLE, i know that's hard for a little kid like you, go have a drink you will feel better. Rio7

Damn right I can.

Simplisticly true, though.

Popeyes=Creole, Bojangles=Cajun.

Closest I’ve been to either is I got trashed and wound up at a party that had a zydeco band playing one night in Little Rock, Arkansas of all places.

Great.

Answer the OP’s question.

I'm not entirely sure, but I travel around that area a fair bit and I believe a previous post correctly defined it as a difference in the tomato base. Creole is definitely more tomato based and cajun uses a roux.

If I'm right, what do I get??

Creole uses roux, just generally a lighter one. If there's tomato it's likely Creole. Creole jambalaya will look red, Cajun will be brown.

Man, post the recipe here. I'd like to try it.

So Cajun food has no tomato. And darker roux. As an outsider, it doesn't seem like a vast difference but I think that I get it. Those could be huge differences to some people in LA.

Anyone know the history of the tomato free Cajun food? I thought tomatoes were widespread in the New World. Unless the original Acadians didn't have them in Acadia and didn't adopt them in their LA cuisine?

All my Cajun cooking knowledge comes from Justin Wilson but it seems that he wasn't even Acadian.

Jason, this pm style shiit! Thank me later 👊🏻

Use to watch him a lot, and according to him, He was half Acadian.

Oh well glad we got that nailed down.

LOL

You’re a few posts away from being full enlightened.

LOL

Secret PM cook info time?

LOL

I sense a
I sense a Cajun/Creole masterclass coming from deflave? If so, send it man!

Don't exist, brah.

Probably did at one time but it's all bullschit now. That state is too blended.

Understood. Thanks for posting in the thread. I need to find a Bojangles.

I'm a fan of blackened chicken and pork. I like Zatarain's and Cajun's Choice.

Is it Cajun, Creole, or neither? Just a Chef Prudhomme creation?

Great question.

Tony Chacheres says "Creole Seasoning" but I sure seen a lot of dirty cajuns using it.

Tony was born in Opelousas which is Cajun country. He may have gone with Creole as the description for broader market appeal. Cajuns can be crafty like that.