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!
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