Friday, November 1, 2013

The Great Gumbo Debate

We recently took to Facebook to find out how the Cajun Grocer fans weighed in on The Great Gumbo Debate.  Cajun or Creole?  The votes came in with Cajun-50, Creole-25 and 21 of you loved ‘em both.   There were still a few of you asking, “What’s the big difference?”  We thought we’d take an opportunity and try to clear that up for you. 

The similarities in Cajun and Creole cooking can be traced to the shared French heritage of both cultures.  Cajun and Creole cuisine both take notes from Spain, Africa and Native America.  What they have most in common is that they both take their passion for food VERY seriously. 

Creole Style
The roux for a Creole gumbo is made from butter and flour.  Creoles borrowed seasoning and flavoring tips from Native Americans, the Caribbean and Africa.  These cultures introduced them to okra, red pepper, tomatoes and file powder; all of which can be found in a traditional Creole gumbo. 

Cajun Style
A Cajun roux is made from oil or lard and flour.  Cajun cuisine combines the French heritage with the Acadian, or Nova Scotia, roots.  Cajun food is often depicted as fiery hot, but this is only one element of Cajun cuisine.

The great thing about gumbo is that you don’t have to pick a side! You can mix elements from both cultures until you find the one you love.  At Cajun Grocer we have gumbos from your favorite Louisiana establishments and premade rouxs.  We also have gumbo kits that make great Christmas and Father’s Day gifts.  Browse our ingredients and come up with your own perfect recipe ¾ and decide for yourself which side of the Gumbo Debate you’re on.