Colonel Paul's Cajun Seasoning

Individuals who are familiar with my interest in Louisiana cuisine often ask about the difference between creole and cajun food. The difference is relatively straightforward and easy to describe. Recently, a friend had noticed that they could purchase cajun as well as creole seasoning. The answer to his question of how they differed is not so easy. First, there seems to be as many different  reipes for Cajun seasonings as there are Cajuns.  Over the years I know I have  developed a preference for Cajun over Creole seasoning but I have never really bothered to figue out why.  I have read that Cajun seasoning is more likely to emphasize cayenne pepper and garlic powder while Creole seasoning is more likely to have dried oregano due to the influence of Italians in the history of New Orleans. I  have tried a dozen or more Cajun seasonings & the best by far is Colonel Paul's. I first became familiar with Colonel Paul when I ordered a book "Cajun and Creole Cooking with Miss Edie & the Colonel". Turns out that in the appendixes we find out that The Colonel has his own brand of Cajun and Creole seasonings made in Opelousas La. I iniatially tried to order on the website but that was down so I called the 800 # directly. Lo and behold the Colonel answered the phone himself and has done so every time I have called to place an order  After taking my order  he always says he will mail the seasoning with a bill and then I can send him a check. I cannot  remember the last time I was able to wait for something to arrive before I had to pay for it. His Cajun seasonings come in mild, moderate & Hot & Spicy versions. A 5.8 oz container is only $3.00.  He never charges a shipping fee. If you want to try Cajun seasoning, give the Colonel a call. (205 988-0788) I think he enjoys talking to his customers.