The main differences between Cajun and Creole cooking are a matter of culture. "Creole" cooking began cities where markets with ingredients like butter were easy to find. "Cajun" cooking started in the country in a region with limited access to dairy, so dishes use lard or oil instead. As such, creole dishes tend to be creamier, and cajun dishes tend to be a bit spicier. Of course, the similarities between these cuisines are notable too: both styles of cuisine are influenced by European (particularly French) cooking techniques, both are wonderful examples of authentic regional cuisine, and both are exceptional additions to any Mardi Gras menu!

Cajun Shrimp Fettuccine from Jo Cooks Cajun Shrimp Fettuccine from Jo Cooks

Blue Crab Beignets from Epicurious Blue Crab Beignets from Epicurious

Cajun Shrimp Stew from Johnsonville Sausage Cajun Shrimp Stew from Johnsonville Sausage

Cajun Seafood Boil from Saveur Cajun Seafood Boil from Saveur

Shrimp Jambalaya from Noble Pig Shrimp Jambalaya from Noble Pig

Cajun Blackened Catfish from Food Republic Cajun Blackened Catfish from Food Republic

Shrimp Etouffee from Turntable Kitchen Shrimp Etouffee from Turntable Kitchen

Louisiana-Style Red Beans and Rice from Kalyn's Kitchen Louisiana-Style Red Beans and Rice from Kalyn's Kitchen

New Orleans-Style BBQ Shrimp & Grits from Taste New Orleans-Style BBQ Shrimp & Grits from Taste

Chicken and Sausage Gumbo from Homesick Texan Chicken and Sausage Gumbo from Homesick Texan

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