“Very simply stated, Cajun is the French Country Cuisine that established itself in the bayous and swamplands of Louisiana in 1785. Cajun cooking is characterized by simple ‘one pot meals,’ which use ingredients from the swamp floor pantry. Creole is an aristocratic ‘melting pot cuisine’ that developed in New Orleans. Creole, which means ‘mixture,’ was the product of the intermarriage of the seven nations that settled the city in the late 1600s.”
—Chef John Folse
