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There is a difference, by the way, if you’re interested in reading up on it, but to make a long story short: Creole cuisine relies on a wider variety of cultural influences—French, Spanish, African, Caribbean, Portuguese, among others—and therefore often uses more traditionally “exotic” ingredients and spices. Cajuns, on the other hand, are considered those of French Acadian descent, and their cuisine is firmly based around whole-animal butchery, indigenous seafood, and more local ingredients and bold seasonings. Which is why the roux in Cajun étouffée is made using oil and flour and is typically darker, whereas in Creole cuisine, it’s butter and flour.
Original Article: What Is the Difference Between Jambalaya and Etouffee?NEXT ARTICLE