The evolution of Creole cooking, just like Cajun, has depended heavily on whatever foods have been available. But Creole food, unlike Cajun, began in New Orleans and is a mixture of the traditions of French, Spanish, Italian, American Indian, African and other ethnic groups. Seven flags flew over New Orleans in the early days, and each time a new nation took over, many members of the deposed government would leave the city; most of the cooks and other servants stayed behind. The position of cook was highly esteemed and the best paid position in the household. Those cooks, most of whom were black, would be hired by other families, often of a different nationality. Of course the cooks would have to change their style of cooking. Over a period of time, they learned how to cook for a variety of nationalities, and they incorporated their own spicy, home-style way of cooking into the different cuisines of their employers. This is the way Creole food was created. Creole cooking is more sophisticated and complex than Cajun cooking - it's city cooking.

Today in homes, there is still a distinction between Cajun and Creole cooking; in restaurants, little distinction remains. That\'s why I refer to the two together as one - Louisiana cooking.