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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.
Gumbo (Louisiana Creole: Gum-bo) is a stew that is popular in the U.S. state of Louisiana and is the official state cuisine. [1] Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity": celery, bell peppers, and onions.
Gumbo (Gombô in Louisiana Creole, Gombo in Louisiana French) is a traditional Creole dish from New Orleans with French, Spanish, Native American, African, German, Italian, and Caribbean influences. It is a roux-based meat stew or soup, sometimes made with some combination of any of the following: seafood (usually shrimp, crabs, with oysters ...
Gumbo is the state cuisine of Louisiana, so on a recent trip to New Orleans, trying as many gumbo recipes as possible was at the top of my must-do list. ... Zatarain's Creole seasoning, Crystal ...
The " holy trinity " in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base. Variants use garlic, parsley, or shallots in ...
Culinary use. Filé powder is used in Louisiana Creole cuisine in the making of some types of gumbo, a thick Creole soup or stew often served over rice. [ 1 ] Several different varieties exist. In New Orleans, what is known as Creole gumbo generally varies from house to house though still retaining its Native American origins.