What's the different between Cajun and Creole food? - KNOE 8 News; KNOE-TV; KNOE.com |

What's the different between Cajun and Creole food?

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NEW ORLEANS, La. (Marketwired) - No visit to New Orleans is complete without sampling the unique Cajun and Creole cuisine. Wondering what the difference is between Cajun and Creole cuisine? You can ask the staff in New Orleans hotels or you can consult the latest infographic from the knowledgeable folks at Marriott hotels. The graphic offers insight into both styles of cooking.

Some dishes are shared by Cajun and Creole chefs, though the preparation can differ. Gumbo is a staple in both styles, but Creole chefs use a soup-like tomato base rather than Cajun's thicker roux base. Creole's use of tomatoes is also the biggest difference in jambalaya. Cajun jambalaya avoids tomatoes and tends to have a smokier taste.

Two of the most famous dishes unique to Creole cooking are oysters Rockefeller and shrimp Creole. In addition to the namesake shellfish, oysters Rockefeller contain green onions, parsley and celery in a butter sauce. In shrimp Creole, a mix of chopped tomatoes, other vegetables and shrimp are cooked in butter and shrimp stock, and served on a bed of rice.

Cajun signature dishes include crawfish boil and maque choux. In crawfish boil, the crawfish is combined with onion, corn on the cob, smoked sausage, and cayenne pepper seasoning. Maque choux is a complex combination of ingredients and seasonings. Smoked Tasso is combined with corn, tomatoes, onion, and bell peppers, and seasoned with a mixture of garlic, thyme, and cayenne pepper.

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