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Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.
Creole comes from the Portuguese crioulo, from the verb 'to raise.' [6] In French, the term is créole.The word can refer to many things, but all of these things are the product of the mixing of three continents: the creole languages are a mix between a European language, a Native American language, and the languages brought by enslaved Africans.
Picayune's Creole Cookbook (also known as the Times-Picayune Creole Cookbook) was a cookbook first published in 1900 by the Picayune newspaper in New Orleans. [1] The book contains recipes contributed by white women who had collected them from Black cooks who had created or learned the recipes while enslaved. [1]
Teresa Blackburn. In this Creole recipe, Al Roker gives a dish traditionally done in a skillet on the stove-top a summertime spin by marinating shell-on shrimp in the rich, buttery sauce before ...
The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically one or two parts onions, one part green bell pepper, and one part celery. [2]
[9] [10] [11] Cajun cuisine uses less fish and more shellfish, pork, and game than Creole cuisine. While not always spicy, Cajun food is known for its unique use of many seasonings, including garlic, hot peppers, and filé powder. [6] [7] [8] Soul food was created by the African-American descendants of slaves.
Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with small red beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf), and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. [1]
An author and television personality, she was known as the Queen of Creole Cuisine, advocating both African-American art and Creole cooking. Her restaurant, Dooky Chase, was known as a gathering place during the 1960s among many who participated in the Civil Rights Movement , [ 2 ] and was known as a gallery due to its extensive African ...