Cajun & Creole Information

Two major cultures have grown out of Louisiana, Creole and Cajun. Many people outside of Louisiana are not sure what the difference is. Originally, Creoles were those descended from the wealthy French and Spanish colonists who settled in southern Louisiana. The term Creole also includes the African and Caribbean heritage that became mingled with the French and Spanish - through sharing cooking techniques and ingredients, and through marriage. Creole cuisine was born in upper-class households and still carries the reputation of being more refined and fancier, using more expensive ingredients. Cajuns, on the other hand, are the descendants of French colonists who settled in Acadia (modern-day Nova Scotia). The Acadians were driven out of Canada in the 1750's and some of them fled to southern Louisiana. There, they managed to survive with the help of the native Choctaw Indians who taught them how to hunt, fish, and forage. Eventually their name was shortened from "Acadians" to "Cajuns" and the culture developed a strong foothold in the bayous and prairies of Louisiana. The food of Cajuns is the food of hardy people accustomed to extreme hardship and to making do with whatever they could grow or hunt. Traditional Cajun dishes are cooked in one pot - a throwback to when the settlers had no stoves and cooked over open fires.

Over time, Creoles and Cajuns began to borrow cooking techniques from each other too, and gumbo is one of the most famous dishes to result from this shared Creole/Cajun heritage. A basic tenet of gumbo cookerING is that every pot of gumbo is different. There is no such thing as a definitive gumbo recipe because part of the enduring nature of the dish is its adaptability to whatever ingredients are available at the time. It is also expected that individual cooks will taste and season as they go along, making the recipe unique. As varied as the recipes can be, there are a few ingredients that give the dish its identity as gumbo. Apart from good homemade stock, the first is the "holy trinity" used extensively in both Cajun and Creole cooking: celery, onions, and green bell peppers. two distinctive ingredients ARE USED to thicken and flavor Gumbo. The first is roux: a mixture of equal parts flour and fat cooked together gently. The fat in the roux can be butter, oil, bacon grease or lard. Roux can range in color from white to brown to black, depending on how long it's cooked. The darker the color of the roux, the deeper the flavor. Cajun gumbos tend to use very dark roux, usually made with oil or pork fat; whereas Creole gumbos favor the more delicate flavor of a light roux made with butter. The second thickener for a pot of gumbo can be either okra or filé ("FEE-lay") powder. The word "gumbo" seems to have evolved simultaneously from two different sources -- one closely tied to Creole cuisine, the other connected to Cajun cuisine - and both tied to these ingredients. Okra is a green pod-like vegetable native to Africa. Filé powder is made of ground sassafras leaves, native to the southern U.S. Okra was introduced to Creole households by the African slaves who were brought to work on the wealthy planters' estates. Filé was introduced to Cajun settlers by the Choctaw Indians who helped the settlers survive in the wilderness. In Umbundu
(the language spoken in Angola, where many Southern slaves came from) the word for okra is "ochingombo," which was eventually abridged to "gumbo." And the Choctaw word for sassafras? "Kombo." Okra and filé powder are rarely used in the same batch of gumbo - some people say that using both will make the gumbo too thick, and others even say that the two flavors 'cancel each other out.' If using okra, it should be cooked long enough so that it loses its slimy texture - about 45 minutes. Filé powder, on the other hand, should not be added until the very end of cooking. Boiling filé will cause the whole pot of gumbo to become stringy and gummy. Some people wait and add the filé to each individual bowl of gumbo (about 1/4 teaspoon stirred into each bowl should suffice). This is a handy method to use if you plan to have leftovers to reheat later. Other common flavorings in gumbo include green onions, garlic, cayenne pepper, dry mustard, paprika, sage, cumin, bay leaves, thyme, and parsley. Many people use pre-mixed Cajun seasoning blends, such as Burt’s Bayou Blends Cajun Seasoning, available at most grocery stores. In addition to the 'holy trinity,' roux, the okra or file powder, and the seasonings, gumbo can be a veritable grab bag of ingredients. Mirlitons (also known as chayote) sometimes show up in gumbo, as do tomatoes. The featured ingredients in a pot of gumbo can include delights and delicacies from land, sea and air, including sausage (especially andouille and chaurice), Tasso, crawfish, crab, shrimp, oysters, chicken, duck, rabbit, dove, or other game animals - like squirrel, possum, nutria (beaver-sized rodents that inhabit the waterways of Louisiana), frog or alligator. Do keep in mind that some of these game meats need to be cooked for a while in the gumbo, whereas the seafood should be added near the end to avoid the sin of overcooking its delicate flesh. Take your pick of two or three of these, based on what is available in your area - and just as importantly, based on what sounds tasty to you.

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The History of Creoles 

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Their story is a fascinating mix of history, culture, and traditions that have shaped the state of Louisiana for centuries. Who Are the Creoles? The word "Creole" can mean different things to different people. Originally, it referred to people born in Louisiana during the colonial period to French or Spanish parents. Over time, the term grew to include people of mixed European, African, and Native American ancestry. Today, Creole culture is a blend of languages, traditions, and food that reflect Louisiana’s rich history. The Growth of Creole Communities in Louisiana By the 1800s, Creole communities were thriving in cities like New Orleans. Creoles of color, people of mixed European and African descent, formed their own businesses, schools, and social groups. They were known for their achievements in art, music, and education. Creole Culture Today in Louisiana The famous New Orleans jazz scene has deep Creole roots, with musicians like Jelly Roll Morton helping to shape American music. Today, Creole culture is still alive and well in Louisiana. The French language, although less common, is still spoken by some Creole families. Traditional dishes like gumbo, jambalaya, and crawfish étouffée remain popular. Creole music, including zydeco and jazz, continues to entertain people around the world. Festivals like Mardi Gras highlight the lasting influence about Jazz of Creole traditions. The Creole people have played a significant role in shaping Louisiana’s culture. Their unique blend of European, African, and Caribbean influences has made Louisiana a place like no other. Whether through food, music, or language, Creole traditions continue to be a vibrant part of American history.