They are the same cuisine. Cajuns are Creoles like the rest of us in South Louisiana regardless of race or ancestry. We all cook and eat the same stuff.
@Cavebabybeserker You gtfoh! If you knew anything about the history and ethnic influences of the food across south Louisiana, you wouldn’t have made that ignorant ass comment! You think it’s a coincidence we all eat gumbos, jambalayas, courtbouillon, (couveyon), etouffeés, fricassées and beans and rice no matter where in south Louisiana or whether one claims a Cajun or Creole identity? C’mon nah man…use your brain 🧠
Ok, I have to clear some things up here because there is A LOT of misinformation floating around Louisiana and even the nation regarding Cajun/Creole in Louisiana. There is way too much information to put in a single comment about what’s happened and what’s going on and what needs to be corrected so I will attempt at a shorter version for this comment of the ridiculously long comment that includes everything that I would probably have to break into 5 or 6 comments. Yes, it’s that much. I’m a native born white Louisiana Creole (my ancestors were colonial settlers of European descent in colonial Louisiana during the 1700’s when France and Spain owned Louisiana) Louisiana Creoles historically are the Louisiana born people of old world ancestry (Europe OR Africa OR Asia OR any combination of those in any combination), usually those of Louisiana colonial descent, regardless of race or ancestry. So that means there are white Creoles, mixed race Creoles and black Creoles. Cajuns are included in this since they fit the definition and were called Creoles before the term Cajun was invented. Cajuns are white Creoles just like French Creoles, Spanish Creoles and German Creoles and were called Acadian Creoles. Later on, the term Cajun was invented and it was usually an insult toward people of Acadian descent. However, a small group of Acadians adopted it as an identity while the rest of Acadians were called Creoles, or Acadians or Acadian Creoles. Much later in the 1960’s, the rest of Acadian descended people adopted a Cajun identity along with many not of Acadian descent. The rest of the Creole population no matter if they were whites, mixed race or blacks continued to claim a Creole identity. Also during the 1960’s, mixed race and black Creoles gained popularity with Leftist media outlets and authors looking to write about black stories and they began to out-shadow white Creoles in popularity. This put more emphasis on non-white Creoles that we see today. However, white Creoles still exist in Louisiana. Then, all of these peoples cooked and ate the same foods across south Louisiana east to west and that cuisine was called Creole. But with the spread of the Cajun identity in the 1960’s, people of Acadian descent that identified as Creoles beforehand and who then identified as Cajuns 1960’s onward, began to call the food they were cooking and eating “Cajun” food although it was the same exact foods eaten across Louisiana traditionally called Creole, even by the Cajuns themselves who also identified as Creole before the invention of the term Cajun. This caused a break and disruption in Louisiana Creole cuisine to where today the conversation is about Cajun vs Creole (both food and people) rather than both being just Creole (food and people). And then, Louisiana Creole cuisine has always faltered along region. Southeast Louisiana vs southwest Louisiana. Greater New Orleans area vs Acadiana area. Tomatoes became a common ingredient in Greater New Orleans and not in Acadiana. Greater New Orleans food took a more citified approach and Acadiana took a more countrified approach. Roux in Acadiana tended to be oil based and dark and roux in greater New Orleans tended to be butter based, bacon grease based and medium colored. However, Greater New Orleans in recent decades has adopted some Acadian styles of oil based roux. In Acadiana there tends to be more spicy heat in the food than in Greater New Orleans which just usually has a “kick”. But both regions eat the same foods and just put their regional spins on them…tomato vs no tomato, more spice vs medium spice, darker roux vs medium roux, oil based roux vs butter/bacon grease roux, citified vs countrified etc. And that’s that. All Cajuns are Creoles but all Creoles are not Cajuns. There are white Creoles, mixed race Creoles and black Creoles and the traditional name of our south Louisiana cuisine is called Creole and the only differences are regional southeast (Greater New Orleans) vs south west (Acadiana). In reality, there is no such thing as Cajun vs Creole. That is made up and false.
@@normanjackson9739 Thank you. It’s a lot deeper than that and I would need to make 5 or 6 long comments to fit it all but just understand there is a lot of confusion and misidentification going on inside Louisiana and outside of it about Louisiana’s culture, cuisine and people and their origins.
Creole is not a certain race or ancestry. There are white creoles, mixed race creoles and black creoles. Even Cajuns are Creoles. There is so much misinformation out there about Cajun/Creole it’s ridiculous.
I've been saying that..IF YOU FROM LOUISIANA . WERE GUMBO.. Meaning were just SPECIALLY MADE IN GODS DESIGN.. made from the base with lots of FLAVOR & ADD ANYTHING THAT YOU WANT 😜..U definitely Can't Predict How We All Came out 😜❤️ Mother Irish & Choctaw Indian beautiful pecan candy brown 🤎 father Spanish & french A Leblanc There are A lot of people in LOUISIANA who aren't truly 100% Caucasians OR Europeans..
@Cavebabybeserker MOST people from Louisiana who have deep ancestry over there are creole,no matter the skin color, because we are heavily mixed . Whether you wanna believe it or not
Cajuns are white creoles. Creole is not a particular race or ancestry. It just means to be born in Louisiana of old world ancestry (Europe or Africa or Asia or a combination of any of them), usually those that descend from the colonial population. There are white creoles, mixed race creoles and black creoles. Cajuns were called creoles before the term Cajun was invented.
@@ScottyBeast Jambalaya is actually of Spanish origin in Louisiana. The French in Louisiana named it jambalaya after adopting it from the Spanish. Cajuns also adopted the dish just like all other Louisianians. And all of them were creoles.
@@IslenoGutierrez Yes dear, but my comment was referencing the TOOL song "Jambi." Still interesting to learn, though! So much cultural exchange happening in that part of the country at the time.
A Cajun has roots to Canada, Nova Scotia, with roots from there that go back to France. A Creole is somebody born of French or Spanish blood in the New World. Skin color is not a determining factor.
@LilMan 3x That’s a good point. By definition prob so. The term probably was not around in the 1600s when the Acadians were settling in Nova Scotia? That I don’t know. By the time the Acadians settled in south Louisiana, their generations had already been born in the new world.
@@luketauzin8321 Not completely different. Cajuns are Creoles. Before Cajuns were called Cajuns, they were called Creoles. Specifically Acadian Creoles.
It’s spelled Courtbouillon. It’s a Creole dish. But we are all Creoles no matter the color, race or ancestry. Cajuns are Creoles anyway so all this Cajun vs Creole is ridiculous and incorrect. There are white Creoles like French Creoles, Spanish Creoles, German Creoles, Acadian Creoles (Cajuns) and also mixed race creoles like Creoles of Color (m u l a t t o) and métis Creoles (m e s t i z o) and there’s African Creoles/Afro-Creoles (non-m u l a t t o). South Louisiana we are all the same culture with the same food.
Both are delicious cuisines, but the culture and history are even more fascinating.
They are the same cuisine. Cajuns are Creoles like the rest of us in South Louisiana regardless of race or ancestry. We all cook and eat the same stuff.
@Cavebabybeserker You gtfoh! If you knew anything about the history and ethnic influences of the food across south Louisiana, you wouldn’t have made that ignorant ass comment! You think it’s a coincidence we all eat gumbos, jambalayas, courtbouillon, (couveyon), etouffeés, fricassées and beans and rice no matter where in south Louisiana or whether one claims a Cajun or Creole identity? C’mon nah man…use your brain 🧠
Ok, I have to clear some things up here because there is A LOT of misinformation floating around Louisiana and even the nation regarding Cajun/Creole in Louisiana. There is way too much information to put in a single comment about what’s happened and what’s going on and what needs to be corrected so I will attempt at a shorter version for this comment of the ridiculously long comment that includes everything that I would probably have to break into 5 or 6 comments. Yes, it’s that much. I’m a native born white Louisiana Creole (my ancestors were colonial settlers of European descent in colonial Louisiana during the 1700’s when France and Spain owned Louisiana)
Louisiana Creoles historically are the Louisiana born people of old world ancestry (Europe OR Africa OR Asia OR any combination of those in any combination), usually those of Louisiana colonial descent, regardless of race or ancestry. So that means there are white Creoles, mixed race Creoles and black Creoles. Cajuns are included in this since they fit the definition and were called Creoles before the term Cajun was invented. Cajuns are white Creoles just like French Creoles, Spanish Creoles and German Creoles and were called Acadian Creoles.
Later on, the term Cajun was invented and it was usually an insult toward people of Acadian descent. However, a small group of Acadians adopted it as an identity while the rest of Acadians were called Creoles, or Acadians or Acadian Creoles. Much later in the 1960’s, the rest of Acadian descended people adopted a Cajun identity along with many not of Acadian descent. The rest of the Creole population no matter if they were whites, mixed race or blacks continued to claim a Creole identity. Also during the 1960’s, mixed race and black Creoles gained popularity with Leftist media outlets and authors looking to write about black stories and they began to out-shadow white Creoles in popularity. This put more emphasis on non-white Creoles that we see today. However, white Creoles still exist in Louisiana.
Then, all of these peoples cooked and ate the same foods across south Louisiana east to west and that cuisine was called Creole. But with the spread of the Cajun identity in the 1960’s, people of Acadian descent that identified as Creoles beforehand and who then identified as Cajuns 1960’s onward, began to call the food they were cooking and eating “Cajun” food although it was the same exact foods eaten across Louisiana traditionally called Creole, even by the Cajuns themselves who also identified as Creole before the invention of the term Cajun. This caused a break and disruption in Louisiana Creole cuisine to where today the conversation is about Cajun vs Creole (both food and people) rather than both being just Creole (food and people).
And then, Louisiana Creole cuisine has always faltered along region. Southeast Louisiana vs southwest Louisiana. Greater New Orleans area vs Acadiana area. Tomatoes became a common ingredient in Greater New Orleans and not in Acadiana. Greater New Orleans food took a more citified approach and Acadiana took a more countrified approach. Roux in Acadiana tended to be oil based and dark and roux in greater New Orleans tended to be butter based, bacon grease based and medium colored. However, Greater New Orleans in recent decades has adopted some Acadian styles of oil based roux. In Acadiana there tends to be more spicy heat in the food than in Greater New Orleans which just usually has a “kick”. But both regions eat the same foods and just put their regional spins on them…tomato vs no tomato, more spice vs medium spice, darker roux vs medium roux, oil based roux vs butter/bacon grease roux, citified vs countrified etc.
And that’s that. All Cajuns are Creoles but all Creoles are not Cajuns. There are white Creoles, mixed race Creoles and black Creoles and the traditional name of our south Louisiana cuisine is called Creole and the only differences are regional southeast (Greater New Orleans) vs south west (Acadiana). In reality, there is no such thing as Cajun vs Creole. That is made up and false.
Excellent breakdown of the cultural differences
@@normanjackson9739 Thank you. It’s a lot deeper than that and I would need to make 5 or 6 long comments to fit it all but just understand there is a lot of confusion and misidentification going on inside Louisiana and outside of it about Louisiana’s culture, cuisine and people and their origins.
Happy to see you here!
@@Dragoncam13 Hey thanks!
I have both creole and cajun heritage. Most Black/Creole people outside of New Orleans have both.
That’s awesome, same here. Most white people you meet who were born in New Orleans like myself also have both. Bénis-toi et laisse-le rouler 🤙
Creole is not a certain race or ancestry. There are white creoles, mixed race creoles and black creoles. Even Cajuns are Creoles. There is so much misinformation out there about Cajun/Creole it’s ridiculous.
I've been saying that..IF YOU FROM LOUISIANA . WERE GUMBO.. Meaning were just SPECIALLY MADE IN GODS DESIGN.. made from the base with lots of FLAVOR
& ADD ANYTHING THAT YOU WANT 😜..U definitely Can't Predict How We All Came out 😜❤️
Mother Irish & Choctaw Indian beautiful pecan candy brown 🤎 father Spanish & french A Leblanc
There are A lot of people in LOUISIANA who aren't truly 100% Caucasians OR Europeans..
@cavebaby berserkers 😆
@Cavebabybeserker MOST people from Louisiana who have deep ancestry over there are creole,no matter the skin color, because we are heavily mixed . Whether you wanna believe it or not
Very well articulated. Good 👍 job bro
Got the T00L playing in the background!!! I’m Cajun with Creole culture. Love some Tool though 👽🌀🤘
They're havin' JAMBIlaya for dinner...
Cajuns are white creoles. Creole is not a particular race or ancestry. It just means to be born in Louisiana of old world ancestry (Europe or Africa or Asia or a combination of any of them), usually those that descend from the colonial population. There are white creoles, mixed race creoles and black creoles. Cajuns were called creoles before the term Cajun was invented.
@@ScottyBeast Jambalaya is actually of Spanish origin in Louisiana. The French in Louisiana named it jambalaya after adopting it from the Spanish. Cajuns also adopted the dish just like all other Louisianians. And all of them were creoles.
@@IslenoGutierrez Yes dear, but my comment was referencing the TOOL song "Jambi." Still interesting to learn, though! So much cultural exchange happening in that part of the country at the time.
@@ScottyBeast Ok, no problem. Yeah, the food and culture of Louisiana is a mixture of various influences from all the people that settled Louisiana.
Great informative video. Well done.
Where is the follow up video with him cooking jambalaya both ways... i need it
Thank you for clarifying G!
A Cajun has roots to Canada, Nova Scotia, with roots from there that go back to France. A Creole is somebody born of French or Spanish blood in the New World. Skin color is not a determining factor.
@LilMan 3x That’s a good point. By definition prob so. The term probably was not around in the 1600s when the Acadians were settling in Nova Scotia? That I don’t know. By the time the Acadians settled in south Louisiana, their generations had already been born in the new world.
@LilMan 3x very cool I’m glad to know it
Stop re writing history the black man was the first in Louisana to claim creole
This was a perfect breakdown. I’m from the west coast and thought there were the same .
@LilMan 3x completely different
@LilMan 3x completely different history
@LilMan 3x stop re writing history .. creole started from with black people then so on
@@luketauzin8321 Not completely different. Cajuns are Creoles. Before Cajuns were called Cajuns, they were called Creoles. Specifically Acadian Creoles.
@@dennisthemenace855 If you think Creole in Louisiana started with black people, you know absolutely nothing about Creole history in Louisiana.
If I could find a gal that could make both Cajun and Creole Roux, I would marry her. :)
Coubion would also be similar to creole food
It’s spelled Courtbouillon. It’s a Creole dish. But we are all Creoles no matter the color, race or ancestry. Cajuns are Creoles anyway so all this Cajun vs Creole is ridiculous and incorrect. There are white Creoles like French Creoles, Spanish Creoles, German Creoles, Acadian Creoles (Cajuns) and also mixed race creoles like Creoles of Color (m u l a t t o) and métis Creoles (m e s t i z o) and there’s African Creoles/Afro-Creoles (non-m u l a t t o). South Louisiana we are all the same culture with the same food.
@@IslenoGutierrez Very interesting. ❤
Black man was the first to claim creole in LA
Actually whites were the first to claim Creole in Louisiana. It’s documented. They even have his name and date of birth and death year.