Lesson 2A: Cajun and Creole

It’s time for Mardi Gras, the biggest party of the year in New Orleans. You’ve seen photos and heard stories, but none of that holds a candle to its most important part: the food. Before the festival starts, here’s what you need to know, straight from the horse’s mouth – or, in this case, from my mom and dad.

Holden: What is Creole cuisine? And what is Cajun cuisine?

Mom: I was raised on Creole cooking. Simply put, Creole cuisine has always been the way the city folk in New Orleans cooked. The saying goes that Creole feeds one family with three chickens and Cajun feeds three families with one chicken.

Dad: Well, if Creole cuisine is city food, Cajun food has always been country food – the way people in rural areas of Louisiana cooked. I can let you in on all of the secrets of Cajun cooking – my whole family cooked! Mom usually cooked in the kitchen, and Dad outdoors.

Holden: What makes Creole and Cajun cuisines so special?

Mom: I think it’s the spices and the use of fresh ingredients, especially vegetables, meat and fish.

Dad: I agree. And the so-called ‘Holy Trinity’ of vegetables – onion, celery and bell pepper. They are the ones that make a difference.

Holden: And what's the best dish in each cuisine?

Mom: In my book there can only be one winner: gumbo!

Dad: I'll have to agree with your mom: gumbo is my number one, too.

Holden: Wait, gumbo is a specialty of both cuisines? What is gumbo?

Mom: In Creole cuisine, gumbo is a soup made with seafood, sausage or ham, and a lot of tomatoes. It is served with cooked rice.

Dad: And Cajun gumbo is more like a stew with shellfish, chicken, sausage and – no tomatoes! And there is also cooked rice.

Holden: Why is food so important in Louisiana?

Mom: They say that in Louisiana people don’t eat to live, they live to eat. And that’s true. Food is very important because it connects families and makes them closer. For me and my brother, that meant helping our granny in the kitchen whenever we came over and learning about old family recipes and stories.

Dad: I wouldn’t say food is only important in Louisiana: it’s important all around the world, because it helps keep the tradition alive. For example, there’s a centuries-old Cajun tradition of boucherie – where every part of a pig is used to help feed the community during winter.

Holden: Since Mardi Gras starts in five days, is there anything you're looking forward to eating at the festival?

Mom: I’ll start with a savoury fried shrimp po’ boy, and then I’ll have some sweet king cake.

Dad: And for me some shrimp jambalaya followed by beignets and chicory coffee in the French Quarter!

Example:

This is a story about a pig.

These are stories about pigs.