Although they are historically not the same thing, a meaningful distinction no longer exists between Creole and Cajun seasoning. The terms are used interchangeably and sometimes even together.
Historically, Creole cooking is based on French traditions, with influences from Italy, Africa, Spain, Germany and the West Indies. Cajun cooking, on the other hand, is historically identified with people who live in South Louisiana swamps. Some cuisine historians equate Creole cooking with the upper classes and Cajun cooking with peasant food. One possible remaining distinction comes from the Cajun camp. Those who identify with Cajun cuisine and seasoning contend that it is not inherently hot.