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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.
The Creoles, most of whom originally spoke a dialect of French, created a sophisticated and cosmopolitan society in colonial New Orleans. [3] [4] [5] Creole cuisine is a fusion, unique to the New Orleans area, of French, Spanish, West African, and Native American cuisine. It was also influenced by later immigrants from Germany, Italy ...
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 ...
Creole food originated in Louisiana and blends food traditions from African, European and Native cultures. It combines bold, spicy and tangy flavors with rich sauces, smoky meats and signature ...
According to The Data Center, nearly 1.3 million people live in "metro New Orleans". Consequently, it's a mosaic of mixed ethnicities -- and thus, different foods, too!
New Orleans Cuisine: Fourteen Signature Dishes and Their Histories. University Press of Mississippi. ISBN 978-1-60473-127-9. Soniat, Leon (1981). La Bouche Creole. Pelican Publishing Company. ISBN 978-0-88289-805-6. Theriot, Jude (2009). La Meilleure de la Louisiane: The Best of Louisiana. Cambridge University Press. ISBN 978-1-58980-738-9.
Cajun: a style of cooking named after French settlers who made their way to Louisiana in the 1700s.Cajun food often uses ingredients like peppers, onions, celery, and herbs, in addition to a lot ...
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]