The History of the Cajun and Creole Culture

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.

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