Because they share signature dishes like gumbo and jambalaya and originate in the American south, Creole and Cajun cooking are often confused. But they're not the same thing.

Creole cooking is a mixture of French, Spanish and African influences. Invented in the 18th century by European residents of New Orleans (named Criollos by the Spaniards in charge at the time), Creole dishes use butter and cream and a light roux as a base for numerous preparations.

Cajun cuisine was invented by French Acadians who were driven out of Nova Scotia by the British in the 18th century. It is a combination of French and Southern influences and is generally spicier and more "country" than more refined European-influenced Creole cooking. Cajun cooking is also defined by its use of pork fat and dark roux.

Both cuisines share a rampant use of the "holy trinity" of celery, onions and bell peppers as a base for many dishes and the use of filé powder.

Related article: What is gumbo? (Cookthink)
Related article: What is jambalaya? (Cookthink)