The cuisine of the Cajun and Creole settlers are two of the distinct cuisines that are served in the Louisiana state of America. The basic difference between the two are that Cajun cooking is originally country cooking consisting of whatever ingredients could be harvested from swamps and bayous while Creole cooking is more New Orleans cuisine coming mainly from the city where ingredients are in abundance.
Though both the Cajun and the Creole style of cooking have their origins in French cuisine, the key ingredients of Cajun cooking comprises of lard or oil and flour whereas Creole cooking uses butter with flour.
