Our quick and dirty explanation of the difference between cajun vs. creole cooking:
Rustic, country fair with punchy bold flavors evolved from French peasantry. Examples include stews, gumbos and fried catfish.
Refined, city fair with sophisticated flavors evolved from French aristocrats. Examples include oysters rockefeller, shrimp creole and bananas foster.
Both cooking styles developed as European immigrants settled in Louisiana. Rice, beans, the holy trinity (green pepper, onion and celery) and a roux base are often found in both styles of cooking.
Check out the New Orleans School of Cooking recipe for shrimp creole here.
More recipes from the New Orleans School of Cooking next.