Cajun Seasoning Vs. Creole Seasoning | Are They The Same Or Different?

Seasoning your dish is a really important part of the recipe, and one should never play with the spices and herbs as they can completely ruin the flavor and final taste of the dish.

In the world of seasoning, cajun and creole are the most talked about, yet people need clarification on the two. Let’s start an aromatic discussion on cajun vs. creole.

Cajun and creole are two very common seasonings used in recipes. They might look similar and have identical essential ingredients such as pepper, garlic powder, and onion powder, but their flavors and usage vary.

Belonging to different regions, they are stapled ingredients in many other countries’ and cultures’ recipes. 

Cajun is spicy, whereas creole has a milder flavor. When we compare the nutrients, then cajun has a good amount of protein and is higher in carbs and fats. When it comes to creole, it is lower in sodium and fats. 

Today we will uncover all the flavors and aromas of these two exciting seasonings. Let us first have an overview of the overall significant differences table, and then we will have a thorough discussion on each type of seasoning.

Cajun Seasoning Vs. Creole Seasoning | The Difference Table

What Is Cajun Seasoning?

Cajun is native to Acadia and later on spread throughout the regions of Louisiana. Currently, cajun is widely used in Louisiana, especially in southern Louisiana.

Now, if we are talking about cajun, we must know that it consists of a wide range of aromatic ingredients in rich flavors. Cajun is a mixture of spicy ground powders, which include cayenne peppers, paprika, and white and black peppers.

Cajun also contains aromatic herbs like thyme, basil, or oregano. The herbal quantity may be less, but it certainly adds to the seasoning flavors.

All these spicy ingredients give the cajun seasoning more heat and earthiness. 

The traditional cajun seasoning recipe contains ingredients like ground black pepper, white pepper, cayenne pepper, onion powder, garlic powder, and paprika. Sometimes people add a pinch of salt and dry ground mustard to give a twist of their own.

Cajun is added to the dishes to enhance the flavors and add a hint of spice.  

What Is Creole Seasoning?

Creole originated from New Orleans and is also found in numerous dishes of Cuba, an essential blend of different herbs.

The ingredients used in creole seasoning are dried thyme, basil, and oregano, along with some spices such as black pepper, garlic powder, onion powder, and a pinch of cayenne.

The mixture of herbs and some spicy powder gives the creole seasoning a very aromatic flavor. Creole seasoning is the heart of Yakamein, a soup from New Orleans.

Creole has a milder flavor than cajun seasoning; the best part is the added smoked peppers to the recipe. Creole cooking has a broader cultural mix.

Creole was derived from different cultures, which helped in making New Orleans. Spanish, Portuguese, French, West African, Irish, Sicilian, Caribbean, and Native American are the influencing cultures of creole cuisine. 

In old times, creole was considered a higher class and included high-quality ingredients like cream and butter, seafood, and red meat. Creole is best used in dishes such as Creole gumbo, crawfish étouffée, or a dish known as shrimp and grits.

Many times creole seasonings are used in place of Italian Seasonings as they pair well with tomato and tomato-based dishes.

Cajun Seasoning Vs. Creole Seasoning | Any Similarities?

Cajun and creole are two different types of seasoning; however, some spices, such as paprika and pepper, are common in both. They also have the same holy trinity, including green bell peppers, onion, and celery.

They are both widely used in Louisiana dishes, and adding cajun and creole seasonings adds flavor and aroma to the dishes.

Cajun Seasoning Vs. Creole Seasoning | What Are The Differences Between The Two?

1. Origin

In simple words, the origin of these two aromatic seasonings is quite different. The cajun seasoning is native to Acadia, which later on spread throughout the regions of Louisiana.

Cajun seasoning was used with dishes in which the main ingredients were hunted or farmed. When it comes to creole, it is believed to have originated in New Orleans in the 1700s.

Also, creole is inspired by many other cultures like Spanish, Portuguese, French, West African, Irish, Sicilian, Caribbean, and Native American.

2. Ingredients 

Cajun and creole have different herbs and spices mixed together. Regarding cajun, it includes a mixture of spicy ground powders, including cayenne peppers, paprika, and white and black peppers.

Cajun may also contain aromatic herbs like thyme, basil, or oregano. On the other hand, creole has dried thyme, basil, and oregano, along with some spices such as black pepper, garlic powder, onion powder, and a pinch of cayenne. Creole is a mixture of herbs and spices. 

3. Flavor

Clearly, the main ingredients in cajun are spicy ground powders, making it bold and spicy in flavor. Cajun adds the required spiciness to the dishes, and sometimes salt, along with dry ground mustard, is added to bring a twist.

On the other hand, creole has a flavor of dried thyme, basil, and oregano. Sometimes creole has spices such as black pepper, garlic powder, onion powder, and a pinch of cayenne. When we compare both, the creole flavor is milder and more earthy because of herbs.

4. Cultural Uses

Cajun is commonly used in rural regions to add flavors to locally grown vegetables and pigs from farms. You can rub cajun before cooking or grilling meat, chicken, pork, or seafood.

When it comes to creole, it was considered a high-class seasoning and included high-quality ingredients like cream and butter, seafood, and high-quality red meat.

Creole combines well with dishes such as Creole gumbo, crawfish étouffée, or dishes that have shrimp and grits.

5. Nutrients 

Cajun contains sodium and potassium. When compared with creole, cajun has calories, whereas creole has none present. Creole does not have any fats, carbohydrates, or proteins. The sodium quantity is also less in creole.

Cajun has a good amount of carbs, protein, and fats present.

Top recipes with Cajun and Creole seasonings

1. Creole Seafood Jambalaya

Creole seafood jambalaya is one of the most amazing dishes you can easily try at home. Simply place a large dutch oven on heat and let it get warm evenly. Now cook bacon, sausages, and lard in the hot pot. Using a wooden spoon, stir them for about 10 minutes.

Season the thigh chicken with salt and pepper. Add the seasoned chicken to the pot and cook it for 5 minutes until it turns brown. Now increase the flame, add onions, and cook until they are caramelized. It will take up to 15 minutes to turn the onions soft.

This is the right time to add other ingredients like bell pepper, celery, and garlic. Keep it stirring for 5 minutes and cook each and everything evenly. Now it is time to add the herbs and spices.

Add rice, thyme, bay leaves, pimentón, red pepper, and celery salt to the pot and let it cook for about 3 minutes. Add tomatoes and chicken stock. When the chicken stock starts to boil, cover the pot and let it simmer.

When rice is well cooked for 15 minutes, add shrimp and green onions. Now remove the pot from the heat and cover the lid. Let it cook in the hot, covered pot for 10 minutes, and then serve the dish.

2. Cajun Shrimp Linguine

Cajun shrimp linguine has classic cajun flavors. For this, you need to cook your pasta as usual but skip adding salt and fat. Drain the pasta and store some quantity of pasta water for later use.

Now place a large skillet on the heat. In a bowl, combine shrimp with cajun seasoning until the skillet is heating. Add oil to the pan and transfer the seasoned shrimp to the hot skillet. Cook the shrimp and then keep it aside in a separate bowl.

Add more oil to the same pan and saute onions, bell pepper, celery, and one tablespoon of thyme. Cook them well. Now add the spices like red pepper along with some garlic. Cook garlic properly. Now add the stored pasta water, salt, tomatoes, and bay leaves.

Let the pasta water boil, and after that, reduce the flame and let everything simmer for about 5 minutes. Now add shrimp and pasta. Remember to discard bay leaves before this step. Stir the pasta and shrimp well.

Cook everything for another minute, and then you can garnish it with more thyme. Serve it hot, and enjoy.

3. Shrimp-and-Andouille Gumbo Dip

Shrimp and andouille gumbo dip brings flavors of New Orleans to your table. To make this at home, preheat your broiler. Till then, heat some oil in a large skillet. Add sausages and saute them for a good two minutes.

Now add bell pepper and celery. Again saute everything for 3 minutes. Add the shrimp along with creole seasoning. Cook the shrimp and seasoning until they are well done. Reduce the flame so that you can add some cream cheese.

Melt the cheese and add Asiago. Stir it for another few minutes and wait for the bubbles. Now remove from the flame and add butter along with panko. Sprinkle over a dip and broil it for a few minutes until it turns brown in color. Serve this with delicious dips, and enjoy.

4. Creole Seafood Gumbo

Creole seafood gumbo requires freshly picked crabmeats with no shells. Also, you will need shrimp. Start with removing the shell and head of the shrimp. Cover the shrimp and refrigerate it. Keep the heads and bodies in another large pot.

Add a lot of water and some pinch of salt and bring the mixture to a boil. Keep the flame on high heat. Now, reduce the heat and let it simmer for another 1 hour. Cover the pot partially and stir.

Now let the boiled mixture cool down and strain the water by discarding the shells and heads of the shrimp. Keep it aside. Heat some oil in a large skillet. Add okra and sprinkle some salt. Saute it for a few minutes and transfer the okra to another bowl.

In the same skillet, add some more oil and saute andouille until it turns brown. It will take around 10 minutes to cook andouille.

Keep this in a separate bowl. Heat the leftover oil in a heavy pot and add flour. Let the flour cook for 10 minutes.

Keep it stirring until it changes to medium-to-dark brown. Now it is time to add veggies. Add yellow onions, celery, and bell pepper. Saute everything for 4-5 minutes, then throw in some garlic and green onions. Cook them for the next 2-3 minutes.

Stir in tomato paste, bay leaves, finely chopped fresh thyme, kosher salt, hot sauce, ground red pepper, ground black pepper, and Worcestershire sauce. Add tomatoes and the liquid of the tomatoes.

Now gradually stir the prepared shrimp stock from shrimp heads and shells. Add the sausage and okra, which were kept aside. Let the ingredients boil over high heat. Cover the pot and let it simmer for 30 minutes.

Finally, add the shrimp and remaining green onions. Stir in crabmeat, oysters, and parsley, and cook for one minute. Taste the salt and add if required. Remove from heat and serve it with rice.

5. Cajun Oven Fried Chicken 

Cajun oven-fried chicken is the crispiest chicken recipe you will ever try. First thing first, preheat your oven to 400 degrees. Take one-third cup of buttermilk in a dish and add cajun seasoning.

If the cajun seasoning has salt added, then skip adding additional salt to the buttermilk. Now place the panko in another container. One by one, dip the chicken in buttermilk, seasoned cajun, and dredge in panko. Place the chicken on the baking sheet.

Make sure to place parchment paper below the chicken. Now in the preheated oven, bake the chicken for a total time of 40 minutes turning each side brown for 20 minutes. Now serve this yummy and crispy cajun oven-fried chicken.

6. Cajun Chicken Stew

Cajun chicken stew is a slow-cooked dish that is warm and delicious. For this, you will need a slow cooker. Simply add onions, carrots, garlic, chickpeas, and flour to the slow cooker and stir them together. Add some salt and pepper to the season.

In a large skillet, add oil and heat it over medium-high flame. Add your chickens over the skillet and let them cook for 5 minutes. The chicken will turn brown when cooked. Now add the chicken to the slow cooker. Repeat this with the remaining chicken.

Now reduce the heat of the skillet and add the vegetable juice and scrape all the brown stuck in the skillet. Later on, add the juice to the slow cooker.

Now, this is where you need to have patience because you have to let the ingredients cook for about 4-5 hours over low flame until the chicken is tender and well done. Serve it hot, and enjoy. 

7. Creole Shrimp and Sweet Potato Grits

Creole shrimp and sweet potato grits are a great kick of some spicy and hot flavors. Firstly, take a large saucepan and milk. Add some water as well and boil them over medium heat. After a boil, reduce the flame and simmer the milk for 10 minutes.

The purpose of steaming the milk is to thicken it. Stir in between. Until the milk thickens, prepare your shrimp. Sprinkle creole over the shrimp. In a large skillet, add oil and garlic. Saute the garlic and add shrimp. Let the shrimp cook for 2-3 minutes and turn pink in color.

Add green onions, freshly chopped cilantro, some lemon zest, and Asian Sriracha hot chili sauce. Saute everything really well for 3 minutes. Add potatoes along with shredded smoked Gouda cheese, butter, salt, and freshly ground pepper into grits.

Serve the shrimp with sweet potato grits, and enjoy.

Cajun Seasoning Vs. Creole Seasoning | Can We Substitute Them With Each Other?

We might need to give considerable thought when it comes to replacing either of the seasonings, as cajun and creole are two different types of seasonings. We need to focus on similar ingredients whenever we need to substitute any one of them with the other.

They both have the same base ingredients, such as pepper, garlic powder, and onion powder. Do not forget to note that cajun is spicier than creole, whereas creole gives more herbal flavors.

You can substitute them in the ratio of 1:1 but make sure the spiciness required in your dish is not overlooked.

Whatever season you will use, your dish will definitely have an enhanced taste and subtle aromatic flavors. Adjust the salt as per your recipe’s requirements. 

Cajun Seasoning Vs. Creole Seasoning | Which is tastier?

The difference in taste and flavors of cajun and creole is based on the ingredients used. On the one hand, cajun is spicy and hot then; on the other hand, creole is milder and possesses an earthy flavor.

If we need to decide which is tastier, it solely depends on your taste buds. On a personal note, I would say that cajun is more flavorful than creole as it is spicy and adds a kick to any dish.

Cajun Seasoning Vs. Creole Seasoning | Which is Healthier?

When we compare cajun and creole’s nutrients, it is evident that cajun has more sodium content. Also, creole has no calories, carbs, and fat, whereas cajun has a good amount of carbs, proteins, fat, sodium, and potassium.

So, creole is the best option for seasoning your dishes if you want to cut back on fats and carbs. 

Cajun Seasoning Vs. Creole Seasoning | Which is More Versatile?

Clearly, cajun is more versatile as it can be used in so many recipes. Whether cooking or grilling, cajun adds spiciness to the dish. Comparing cajun and creole shows that cajun is more versatile because of its flavors and uses in the recipes.

Cajun Seasoning Vs. Creole Seasoning | Which is Better?

If you want the perfect spicy flavor in your dish, then cajun is definitely better, but if you are more healthy, creole wins the points. Personally, I prefer cajun over creole because the flavors added to the dish warm up my heart and satisfy my belly.

Therefore, cajun is a better seasoning option than creole. 

Frequently Asked Questions (FAQs)

Conclusion

Finally, we are at the end of the discussion, and without any doubt, we now know that seasoning your dish is really important, and not being mindful when adding the seasoning can really change the final taste of your dish.

We have thoroughly discussed the significant differences between cajun and creole. Cajun is more of a spicy condiment, whereas cajun has a mild and herbal flavor. Both the seasonings really enhance the recipe.

The base ingredients are almost the same; they are still pretty different. Now you know how cajun and creole are other yet very exotic seasonings. I am sure you will be mindful of what you pick next time you visit your store.

We will be back with more interesting discussions. Until then, sprinkle some cajun and grill your chicken.