Cajun and Creole are probably the two most common words associated with Louisiana cuisine. Both are an important part of the state’s gastronomic identity and are often confused, but they are two distinct cultures with their own unique stories.

Simplified, Creole cuisine is city food while Cajun cuisine is associated with the country. But the term Creole describes the settlers in French colonial Louisiana, specifically around New Orleans. Like the people, Creole food is a blend of various cultures including French, Spanish, African, Caribbean and Native American. The dishes feature arrays of spices, creamy soups and sauces. Creole cuisine has a bit more variety, because of the easier access to exotic ingredients in the city and the mix of cultures that contributed to the cuisine. It’s also much more common to see tomatoes in Creole cuisine than Cajun.

The word Cajun originates from the Acadian people, French colonists who were forcibly removed from their home in Canada in the 1700s and settled in the swamps of Louisiana. Extremely resourceful, they utilized the region’s flatlands, bayous, wild game and proximity to the Gulf of Mexico to create a truly unique cuisine. They used of every part of an animal and applied salt and smoke to preserve meats. These practices influenced dishes like boudin, tasso and andouille sausage and pig roasts known as couchons de lait. Most Cajun dishes begin with a flavor base of vegetables known as the holy trinity: onion, celery and bell pepper. Garlic, parsley, green onions and filé—made from ground sassafras leaves—are also common Cajun ingredients.

To get the full experience, you must taste dishes from both cuisines—every bite was hundreds of years in the making. Visit LouisianaTravel.com to plan your distinctive culinary adventure.