Creoles, a term first used in the 16th century in Latin America to distinguish the offspring of European settlers from Native Americans, blacks, and later immigrant groups. In colonial America the designally originally applied to the American-born descendants of European-born settlers. The term has since acquired varying meanings in different regions.

In the United States, the state of Louisiana has a diverse Creole population. White Creoles are the French-speaking descendants of early French or Spanish settlers. Black Creoles are generally the French-speaking Louisianians of mixed race, once constituted a separate group, but have now largely assimilated into the black Creole population. These people have their own culture and customs and even a compostite language derived from the French. In Latin America the term may refer to people of direct Spanish extraction or just to members of

Strictly speaking, a New Orleans Creole is a descendent of an early French or Spanish settler, "born in the colony," not in Europe. Most colonials in the eighteenth century were French. They dominated New Orleans cultural and social life for more than 100 years, long before the "Americans" arrived. Most Creoles called themselves "French," spoke French and considered themselves the only true "natives". They occupied a middle ground between whites and unslaved blacks, and as such often possessed property and received formal education.

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Creoles tend to like their roux a blond or medium type. The Cajuns prefer their roux dark. The preparation of roux is dependent on cooking time, the darker the roux. The blond roux only takes 4 to 5 minutes to cook and the dark roux will take up to 20 to 25 minutes to cook. It all depends on how dark you want it and this is how you base how many minutes it will take. The roux must always be stirred constantly to avoid burning it. Cooking to Creoles and Cajuns is taken very seriously.(Shermn,122)

families whose ancestory goes back to the colonial period. In the West Indies the word Creole is used to identify descendants of any European settlers. (Encarta Encyclopedia 226).

When it comes to food both Cajuns and Creoles have no problem sharing. They make huge amounts of food to feed enough mouths. They are both not greedy and certainty not selfish. They will gladly share a meal with you offering the choicest morsels for your pleasure. All their recipes came from France and Spain as did their chef's. By using classical techniques with local foodstuffs they created a whole new cuisine, Creole Cooking. They adopted the Spanish "my house is your house" philosophy and are happy to make sure your stomach is full.

The difference between Creole cooking from Cajun cooking is many Creoles were rich planters and their kitchens aspired to Grande cuisine. The Cajuns tended to serve

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