The History Behind Delicious Cajun and Creole Cuisine

Events in Simi Valley, California center around the annual Simi Valley Cajun & Blues Music Festival that brings you authentic Louisiana cuisine to enjoy while experiencing Creole, Cajun, Zydeco and Blues music. The two-day Memorial Day Weekend Festival features Jambalaya and crawfish, both staples of Creole food history and Cajun food history.

The difference between Cajun and Creole cuisine comes down to the class of settlers in the Louisiana area. In the early 18th century, French colonists that settled in the Louisiana territory became known as Creoles. Of course they tried to adapt their familiar French dishes using the available foods of the area. The resulting cuisine is the spicy, tasty Creole dishes we have today. Most notably is the dish Jambalaya which is believed to have been based upon Paella.

Cajun cuisine is the everyday, food-stretching one-pot recipes based on what grows, can be caught or hunted for the next meal. Rice is generally served to stretch these recipes. Poor settlers from Canada, Germany, Spain, Italy and England added their food touches. Later African slaves brought okra, in their native tongue; okra is “gumbo.”

For more information and where to get tickets for this year’s Simi Valley Cajun & Blues Music Festival, visit the official blog.