Both Creole and Cajun cooking are from Louisiana and are a blend of French, Spanish and native American cooking with a hint of the West Indies. Creole cooking was mostly introduced b the first settlers in Louisiana, who had Spanish and French backgrounds. Cajun, which derives from the word Acadian, refers to the cuisine of the Acadians, who were expelled from Acadia (now Nova Scotia in Canada) in the 18th century. These were mostly farmers and their food was simpler than that of the wealthier Creoles. Nowadays, it is difficult to distinguish between the two.