The best part about our Jazz Kitchens locations are that we get the authentic flavors of Louisiana without having to travel there! At Jazz Kitchens, we offer both Creole and Cajun flavors—but what does that mean? How are these two flavor categories really different? Today, we are going to break down the difference between Creole and Cajun so that our customers can have a better understanding of our flavors through the history of what our flavors mean! We know you love our flavors, and now you'll know where our flavor comes from and why they taste so great!

Creole

The concept of Creole revolves around a group of people that were born to those that settled in the French colony of Louisiana, and it specifically this took place in good ol’ New Orleans. Throughout the years, the classification of Creole has been mapped onto many different bodies and started as a classification of people of French and Spanish backgrounds who lived in New Orleans.

From this history of what Creole means, the flavors of the food is very similar to the people—it is a blend of many different cultures, including: Spanish, African, German, Caribbean, Native American, and many, many more. Creole food, when compared to Cajun food, is thought to be more “high-end”. This reasoning stems from Creole people having easier access to fun, and exotic spices and other ingredients that increased the flavor of the food they prepared. A couple of classic Creole foods are: jambalaya, gumbo, and remoulade sauce.

Jambalaya 

Jambalaya 

Now, people love to fight over the idea that Creole food can only be found in New Orleans—and we all know this isn’t the case when it comes to Jazz Kitchens! We have been able to use the flavors that originated in New Orleans and bring them to our Kitchens!

Cajun

So now that we understand what Creole is—how is Cajun different? Like Creole, Cajun has a long-winded history that revolves around French colonists. This time it starts in Canada, and then these French colonists were powerfully removed from their homes in Canada, and then settled in Louisiana—specifically in the swampier regions. Now, you probably didn’t come here for a history lesson—but we promise, it is all important when thinking about the flavors that are on your plate!

From this upheaval, these colonists became amazingly resourceful and were about to take advantage of wherever they were—especially in the swampy areas of Louisiana. These colonists also did not have access to things we take for granted (i.e. refrigerators), so they made sure to use every part of the animal. Most Cajun food, then, revolves around meat, and especially sausage (i.e. boudin, Tasso, Andouille)! Along with this, the flavor (spice!!) is hugely important when it comes to Cajun food— but this can sometimes be misinterpreted as spicy—however, Cajun food is just flavorful and aromatic that sometimes packs a small punch! Much of Cajun food also includes onion, celery, and bell pepper—many refer to this as “The Holy Trinity of Cajun Cuisine” since it is used as a base for many Cajun dishes.

Andouille Sausage

Andouille Sausage

Creole vs. Cajun

We hope this small history lesson helps you better understand the flavors that you are eating, and how it is important to us to know the stories of these flavors in order to deliver the best Cajun and Creole dishes. Now, we don’t really see Creole and Cajun as a battle, rather that the two are able to work together and complement each other as you can see many of our dishes include flavors influenced by both Creole and Cajun backgrounds!