Cajun and Creole refer to the cooking styles of these 2 groups of people, who lived in the south, and most would agree, in Louisiana. Some believe that there is a difference between these 2 styles of cooking, with Cajun food being spicier, more rural and heartier, and Creole food being more sophisticated. Others find the distinction based on whether a tomato base is used or the color of the roux. Still other experts believe that there are more similarities between these 2 styles of cooking, and that the differences are based more on region or city.
We carry 2 Cajun seasonings - this one with salt, and a salt-free version. We also carry a Jambalaya seasoning, which has a spice profile similar to Cajun and Creole.
Our own recipe, blended with garlic, salt, onion, cumin, black pepper, rice flour, paprika, mustard powder, cayenne, and fennel.
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