Well. Now, that’s a question! Both are native to Louisiana and are often served side-by-side in the same restaurants. Cajun and Creole both use a lot of the “Louisiana holy trinity” – a base of diced onion, celery and green bell pepper. But there are distinct differences. One of the most simple is that Creole dishes are often tomato-based and use tomatoes in sauces while traditional Cajun dishes don’t. But, like most things, it’s not that easy.
Cajuns and Creoles are different ethnic groups with different histories and cultures, but both have contributed to the music and flavor of New Orleans. Cajuns are of Acadian descent – French settlers who made their way to Canada but were eventually exiled and immigrated to the swamps and bayous of southern Louisiana. They’re known for vibrant music (Zydeco!), lively dancing and delectable food.
Creoles, on the other hand, depending on who you ask, are an ethnic blend of French, Spanish, Caribbean and African people, descended from the planter class and society of old Louisiana. Creoles have greatly shaped the history, music, art and cuisine of New Orleans.