Cajuns, like Robert St. Thomas are the French pioneer’s who settles in the provinces of Canada (Nova Scotia and New Brunswick) in 1600s. These settlers known as Acadians and named their area “Acadia”. Acadians escaped France due to of religious disturbance and moved to Canada. In 1713, British forcibly exiled the Acadians (many people died) to defend their kingdom which is known as TheGrand Derangement. The British urged that the Acadians acquire the king’s Protestant religion. Then Acadians Settled in southern Louisiana

The word Creole narrates the inhabitants who were born in French colonial Louisiana, especially in New Orleans. In the 18th century, Creoles are considered as descendants of the French and Spanish upper class that governed the city. Creole culture is a mixture of French, Spanish, German, Native American, Haitian, African and Canarian cultures and traditions.  Typically, the word French Creole is used to describe someone from European ancestry and born in the colony, and the word Louisiana Creole is used to describe someone of mixed racial ancestry.

The “Cajun Culture” is mostly present in the South Central or South Western part of Louisiana, particularly around Lafayette, while the “Creole” part of the state is usually considered to be in the area surrounding New Orleans.


The comparison between the two cultures can be noticed in their particular Mardi Gras celebrations. Parades with huge, colorful floats and flashy and revolutionary presentation are typical example of New Orleans Festival, where as in Acadiana, the celebrations are more pastoral.

The well known Fat Tuesday custom in Cajun Country is the Courir de Mardi Gras, or Mardi Gras run. People make groups and travel from house to house, solicit for food that will be used to prepare a common gumbo at the end of the route. The ingredientswhich are collected may contain anything from flour to a live chicken. Mardi Gras in New Orleans captures in similar role-play with faux royalty and costumes and faux royalty. But different from Cajuns, who come together to share a meal, New Orleanais represent sharing wealth by throwing coins and beads.


As to the comparison in the cuisines, French and Creole in the New Orleans region mostly used sauces, creams, dairy and distinct entrees to prepare a meal. Creole can be described as “City cooking” with influences from Africa, Spain, Italy, Germany and West Indies with native ingredients. Cajun cooking is like a home cooked style and known as “Country food’. The Cajun food expands into multifarious variations of one-pot meals utilizing spices and vegetables. They acquired techniques from the natives and Spanish near the missions who introduced many vegetables and spices from Mexico and the Caribbean.

Creole cuisine has more diversity, due to their easier access. Creoles used exotic ingredients and they have impact of mix of cultures that contributed to their cuisine. That’s why you find tomatoes as a ingredient in Creole jambalaya and not in Cajun jambalaya, and often you find a Creole roux prepared with butter and flour, while a Cajun roux is prepared with oil and flour.

Due to viability,prejudice and isolation, Cajuns were always a personal, rural, self protective, efficient and closed circle of people with their own specific culture, language, food, traditions, music and identity who feel no similarity or kinship with the mixed ethnicity. French influenced andmixed urban culture and cuisine style of the New Orleans area.

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