Creole versus Cajun

• Creole and Cajun utilize French-inspired techniques and cooking traditions. Both have similar dishes -- including jambalaya and gumbo -- but the ingredients used in their dishes are what define them. Creole recipes don't use harsh spices -- like cayenne -- while Cajun do. Creole food is considered "city style" while Cajun food is more rural. Cajun recipes relied heavily on the ingredients available in the land, which is while you'll find seafood and game options (such as alligator) on a Cajun menu. Some distinctions between the two: Cajun recipes don't use tomatoes, mix seafood with meat and rarely use cream for sauces. Creole seasonings vary, but common ingredients include onion and garlic powder, dried oregano, basil, thyme, black or white pepper, celery seed and sweet paprika.

Jambalaya

• Jambalaya is a one-pot wonder that is easy to personalize to suit your preference and allows you to substitute seafood and meats without interfering with the end result. A classic jambalaya uses boneless chicken breasts, Andouille sausage, the holy trinity -- celery, bell pepper and onion -- shrimp, tomato and Creole seasonings mixed with white rice.

Red Beans and Rice

• Red beans and rice make a for a filling side dish or a hearty entrée. You have a few choices of meat to pair with the starches, including Andouille sausage, bacon and ham hock, for starters. White rice and reconstituted dried red beans make up the fillers of the dish. To add flavor include onion, bell pepper, celery, garlic and a traditional Creole seasonings, like pepper, onion and garlic powder, celery seed, paprika, oregano, basil, and thyme.

Gumbo

• Gumbos are a mix between a soup and a stew, but they're all about the roux -- a thickening paste made from equal parts butter and flour. The roux must be brown to dark so that the result is a deep, rich flavor. This requires you to cook the roux, stirring constantly, until it reaches a dark brown color, which takes about 45 minutes. From there you can add in a combination of chicken, seafood and sausage, vegetables, okra, and Creole seasonings -- like oregano, basil, paprika, thyme, celery seed, onion and garlic. A Creole gumbo is one that uses okra, tomato, and a mixture of meat and seafood, while a Cajun gumbo has either seafood or meat, no okra and a roux made from flour and oil; instead of butter and flour. Serve your gumbo over a bowl of white rice.

Shrimp and Grits

• Grits aren’t a typical Creole dish, but when they're paired with the right seasonings, they can be. You need a light brown to dark brown roux to get that classic Southern flavor. Make a Creole-like sauce for your grits using tomato paste, the holy trinity -- celery, bell pepper and onion-- a mixture of Creole seasonings and your roux. Spread the shrimp and sauce over a bed of creamy grits to finish.