The words Creole and Cajun are not interchangeable, even where food is involved. Many Creole and Cajun dishes are based on a roux and use some of the same ingredients such as cayenne pepper, okra, sweet potatoes, squashes, beans, corn and sassafras.

But differences exist between the two types of cuisines.

Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Spanish, French Caribbean, African, and American influences. It also bears hallmarks of Italian cuisine.

It is vaguely similar to Cajun cuisine in ingredients, but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, whereas the cooking of the Louisiana Creoles tended more toward classical European styles adapted to local foodstuffs.

At Louisiana Purchase, we proudly serve up dishes from both of these similar, wonderful, and sometime misunderstood cuisines.