NEW ORLEANS, LA--(Marketwired - Jan 20, 2014) - Whether dining in New Orleans hotel restaurants or venturing into the French Quarter, visitors to The Big Easy might be confused about the difference between Cajun and Creole cuisines. While the two certainly share a number of techniques and ingredients, there are distinctive differences as identified in the latest infographic from Marriott Hotels & Resorts.
Cajun cooking began in the countryside surrounding New Orleans, with cooks using whatever resources were available from Louisiana's swamps and bayous. Creole, on the other hand, was born in the city, where a variety of ingredients was available. Just consider the critters found in the namesakes of two classic dishes: Cajun crawfish boil and Creole oysters Rockefeller.
With strong roots in French cooking, both cuisines use roux in many of the dishes, however Cajun mixes lard or oil with the thickening flour, while Creole leans toward using butter with flour.
Even in dishes that share the same name, Cajun and Creole chefs have their own distinguishing characteristics. Cajun gumbo uses a thickening roux, while Creole gumbo starts with a soup-like tomato base. The use of tomatoes by Creole chefs in jambalaya is another clue, as their Cajun counterparts leave it out. Another vegetable that Creole cooking tends to favor is okra, the edible seed pod of a plant that came to America from West Africa.
No trip to New Orleans is complete without discovering the best cooking Louisiana has to offer. Make plans to sample both Cajun and Creole fare during your next trip to New Orleans, and choose to stay with Marriott for the best in hospitality and dining.
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