What is the difference between Cajun and Creole seasoning? In broad terms, Creole cooking is city cooking, based on French traditions, but with influences from Spain, Africa, Germany, Italy, the West Indies, etc. Cajun cooking is peasant food, the cooking the Acadians (later Cajuns) developed as they learned to live in the south Louisiana swamps. Creole food is more refined and subtler. Cajun food is pungent and more highly spiced.

It is much easier to explain what ingredients Cajun and Creole cuisine share. Both use rice, flour and oil for roux, crab, shrimp, oysters, crawfish, fish, frog, turtle, pork, beans, tomatoes, okra, yams, and pecans. Seasonings used by both cuisines are: parsley flakes, onion powder, garlic powder, salt, cayenne pepper, black pepper, and white pepper. Both cuisines and a fusion of the two forms of cuisines can be found in the southern part of Louisiana.

What do we serve at the Platte Canyon Grill? A little bit of everything! Check out our Menu »