. By using classical techniques with local foodstuffs they created a whole new cuisine, Creole Cooking. They adopted the Spanish my house is your house philosophy and are happy to make sure your stomach is full.The difference between Creole cooking from Cajun cooking is many Creoles were rich planters and their kitchens aspired to Grande cuisine. The Cajuns tended to serve strong country food prepared from locally available ingredients. It was pungent, peppery, and practical since it was when Cajun cooking was all cooked in one single pot. This was when Cajun cooking was born. There are hundreds of different recipes for each dish both Creoles or Cajuns make. Another major difference between Creoles and Cajuns is the fact that Creoles ate in the dining room, and the Cajuns ate in the kitchen.(Sherman,120)Many people confuse Cajun cooking with Creole cooking, but though there are many points of similarity, there are also distinct differences. A popular basis for many dishes done by both Creoles and Cajuns was called roux. Roux is a mixture of flour and fat, usually butter and oil. There is three basic types of roux. There is light, which Cajuns call it blond, medium, which is peanut butter color, and dark. There is also white roux, which is cooked for just a minute to get the flour taste out, but is rarely used in Louisiana cooking.Creoles tend to like their roux a blond or medium type. The Cajuns prefer their roux dark. The preparation of roux is dependent on cooking time, the darker the roux. The blond roux only takes 4 to 5 minutes to cook and the dark roux will take up to 20 to 25 minutes to cook. It all depends on how dark you want it and this is how you base how many minutes it will take. The roux must always be stirred constantly to avoid burning it. Cooking to Creoles and Cajuns is taken very seriously.(Shermn,122)The Creoles lived an interesting culture, however, the word Creole remains murky, with some individu...
