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v. t. e. 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.
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 placing it directly ...
The Creole cuisine of Réunion is the food, culinary technique and typical dishes of the island of Réunion, France's dependency in the Indian Ocean. It is identified as Creole cuisine (in French, Créole) because it is a mixture of eating habits and colonial culinary customs with native ingredients. It is strongly influenced by Malagasy ...
t. e. Poul an sòs (chicken in sauce) Haitian cuisine is a Creole cuisine that originates from a blend of several culinary styles that populated the western portion of the island of Hispaniola, namely African, French, indigenous Taíno, Spanish, and Arab influences. [1] Haitian cuisine has some similarities with "criollo" (Spanish for 'creole ...
Maque choux / ˈ m ɑː k ʃ uː / is a traditional dish of Louisiana. It is thought to be an amalgam of Creole and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name. It contains corn, green bell pepper, onion, and sometimes garlic, celery, okra, and tomato. The ...
Cranberry Margaritas. Give this tequila-based drink a holiday makeover by using sweet-tart cranberry juice for flavor and color. A lime wedge and a dusting of snowy white sparkling sugar or salt ...