Roger Nelson wrote in a message to Joe Bruchis:

 RN> Back in my youth in New Orleans it was like this:

 RN> Creole food was seasoned to taste by the diner
 RN> Cajun food was non-existent, but when it came into being, it was
 RN> spicy to spicy-hot.  Most of, but not all of the restaurants and
 RN> fast food places here serve cajun-type food whether you can stomach
 RN> it or not.

Yes. I agree, and that will vary from place to place and especially if you are
served it outside of South Louisiana. 

I think Creole food would lean more towards Red Beans and Rice, Oysters
Rockefeller, Shrimp Remolaude, Chicken Creole, Creole style Gumbo, Turtle Soup,
 etc.... those are derived from the Spanish, Portuguese, Haitian, and many
other immigrant cultures.

Cajun food would be boudin, jambalaya, sausage gumbo, crawfish dishes, other
sausage dishes. These came with the French immigrants from Nova Scotia, and the
 local Indian and African cultures.

Making me hungry (time for lunch).

 RN> I once saw a local lawyer sitting in a Mexican restaurant eating
 RN> chili peppers like you'd eat M&Ms.

GAG!! (-:

Regards,

 Joe 
--- timEd/386 1.10+
 * Origin: Fire on the Bayou BBS - bayouflames.ddns.net (1:3828/12)