Cajun is the cooking style based on French traditions but influenced by Italian, African, Germany, and Spanish cooking techniques whereas Creole is the style of cooking started in Louisiana but influenced by French, American, African, and Caribbean cooking methodology. The Cajun cooking includes kitchen equipments that include a just a single cast iron pot with stirred cooking on normal flame. The Cajun Cuisines include more of sausages and crawfish and Creole Cuisines include shrimp, oysters, crab, and meat. The other ingredients used in preparation of both the cuisines are almost same and includes onions, pepper, garlic, and celery. The Cajun Cuisines are supposed to be spicy and Creole Cuisines are rich and are not generally hot.

There are a lot of cooking schools that specialize in either Cajun cooking or Creole cooking. The experienced chefs in these schools give demonstration of the four-course meals of Cajuns and Creoles. They guide their students and teach them the secrets of Cajun and Creole cooking with the help of the best and the latest cooking techniques. The culinary colleges and culinary institutes provide good placements to their students in culinary industry and help them to make their career as a chef. There are several culinary programs from which students can choose the one of their own interest. The students in these Cajun and Creole cooking schools are made familiar with the Cajun and Creole cooking in outdoor kitchens. The instructors in most these culinary schools and culinary institutes have acquired certificate in cooking and baking.

Some of the famous Cajun and Creole Cuisines include dishes such as:

Cajun Cuisines:

- Andouille (Cajun sausage made of pork meat)
- Shrimp and Tasso Pasta
- Dirty Rice
- Chicken Rochambeau
- Louisiana Lump Crab Cakes
- Oysters Bienville
- Catfish Pecan Meuniere

Creole Cuisine

- Mirilton El Casserole
- Ham and Shrimp Creole
- New Orleans Shrimp Creole
- Creole Croguettes
- Red Snapper Sauce
- Crab-Stuffed Crepes
- Creole Pork Sausage