Creoles were the first European settlers in New Orleans and the Mississippi river plantations. Their heritage was of France, Spanish or Portuguese origins.

Creoles were the first European settlers in New Orleans and the Mississippi river plantations. The considered themselves of aristocratic decent. Their heritage was of France, Spanish or Portuguese origins. Creoles were considered to be very wealthy. Some were given high political appointments by the crown. Creole holdings involved shipping, banking and plantation ownership. Their businesses faltered after the Civil War without slave labor.

Acadians (Cajuns) originating from the West coast of France (Brittany/Normandy) first settled Nova Scotia in 1604. They began arriving in Louisiana about 1765.

Acadians (Cajuns) originating from the West coast of France (Brittany/Normandy) first settled Nova Scotia in 1604. Most were of peasant descent with little or no education, who worked with their hands. After being loaded on ships by the British, who expelled they from Nova Scotia, they began arriving in Louisiana about 1765. Cajuns mostly settled the bayous and open prairies where they could continue their trades of trapping, fishing and farming.

Creole food is New Orleans cuisine. Originating from Spanish and French recipes, this preparation of food evolved to its present day popularity under the skilled guidance of black African chefs, whose forefathers were the house servants of the wealthy Creole families. Present day Creole food is influenced by the immigrating Italians (like Emeril, do eat at his restaurants, food and service are excellent).

Basically Creole food is cooked separate from the sauce which is then ladled over and around the dish. Louis Armstrong signed his autograph "Red Beans and Ricely Yours," his favorite New Orleans disCajun food is country cooking. Originally, the ingredients came from the land or the water surrounding Cajuns homes. Cajuns were heavily influenced by the use of Native American spices which is evident in the flavor of their cooking. (such as file' powder, ground leaves from the Sassafras tree.) Cajuns were also heavily influenced by the use of local species. It is said that a Cajun zoo would have the species name on their cage followed by a recipe. Cajun usually prepare their sauce first and then add the meat ( especially seafood) last. Usually it is served over rice.