Abbey Normal said:
Sitarro, can you give us a couple of well-known examples of each style- Cajun and Creole, to highlight how different they are?
Well Abbey, I'm no expert on Creole but what I have noticed is that they don't base their dishes on roux as much as Cajun, they tend to use much more tomatoes in recipes also.There are a lot of similarities but the addition of tomatoes is a huge difference. The tomatoe flavors are much more predominate. This guy below seems to explain it better although his name is definitely Cajun..
Crawfish Etoufee is Cajun and Crawfish Bisque is more Creole. I'll ask my 82 year old mother for a better explanation, she has been cooking since she was 7 years old..
http://www.gumbopages.com/food/about-food.html
THE CREOLE AND CAJUN COOKING OF LOUISIANA
by Malcolm Hébert
"What is the difference between Creole and Cajun cooking? Most Louisiana chroniclers claim the answer is simple. Many Creoles were rich planters and their kitchens aspired to grande cuisine. Their recipes came from France or Spain as did their chefs. By using classic French techniques with local foodstuffs, they created a whole new cuisine, Creole cooking.
On the other hand, the Acadians, pronounced <uh-CADE-ee-uns>, later contracted to Cajun, were a tough people used to living under strenuous conditions. They tended to serve strong country food prepared from locally available ingredients. It was pungent, peppery and practical since it was all cooked in a single pot. Thus Cajun cuisine was born.
While both cuisines are distinct, there are cross references. Rice is a staple of both and Creole and Cajun chefs usually start dish by making a roux of oil and flour. In addition, there are many common ingredients such as crab, river shrimp, lake shrimp, oysters, crawfish, freshwater and saltwater fish, plus squirrels, wild turkeys, ducks, frogs, turtles, pork, homemade sausages, beans of all kinds, tomatoes, okra, yams, pecans, oranges and wines, liqueurs and brandy."