What is the difference between Cajun and Creole cuisine?
The difference between Cajun and Creole cuisine
american-cuisinecajun-cuisine
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I'll attempt to expand upon daniel's answer above.
Boudin describes a sausage that is generally created from a blend of beef, rice, and/or pork ("What is Boudin", Cajun French Blog 2009). Sometimes other types of proteins are added to create variations: Gator, Shrimp, crawfish, etc.
Boudin is widely known to be used in Cajun cooking. Other various types of Boudin exists. As wikipedia defines various different types of boudin:
Boudin blanc: A white sausage made of pork without the blood. Pork liver and heart meat are typically included. In Cajun versions, the sausage is made from a pork rice dressing [...] In French/Belgian cuisine, the sausage is sauteed or grilled. The Louisiana version is normally simmered or braised, although coating with oil and slow grilling for tailgating is becoming a popular option in New Orleans and Baton Rouge.
Boudin noir: A dark-hued blood sausage, containing pork, pig blood, and other ingredients. Variants of the boudin noir occur in French, Belgian, Cajun and Catalan cuisine [...]
Shrimp Boudin: Similar to crawfish boudin, it is made by adding the shrimp to rice [...]
[4] Boudin rouge: In Louisiana cuisine, a sausage similar to boudin blanc, but with pork blood added to it. This originated from the French boudin noir.
Brown Rice Boudin: Taste is very similar to traditional pork boudin, except this boudin > is made with a brown-rice substitute for those looking to cut down on white rice intake.
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Best Answer
The previously accepted answer contains a good link, but not any information here on Seasoned Advice, so I thought I would write out a few things from my understanding after having developed an abiding interest in Cajun foods over the past decade.
Basically, Creole is a much broader term with a longer history. While it is perhaps inaccurate to say Cajun is a 'subset' area and culinary style, it is more geographically- and flavor-specific than just saying Creole. The history of people and region identified as Creole (on the American continents) goes back a long ways, and Cajun is a more recent phenomenon. Creole can also refer to other peoples and regions other than just in the South/Central parts of North America, though such use in the United States is a distant memory.
In the past century, the "Cajun" term has certainly attained an independent status as a self-identified people, region, and flavor -- the last no doubt owing to the flavor potency of their offerings. Which offerings, in my opinion, when consumed, are nearly always exquisitely enjoyable examples of perfection in the experience of food.