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The origins of the recipe are uncertain, but the dish is possibly the result of Spanish influence in the 18th century, according to the Natchitoches Meat Pie Festival.
Natchitoches meat pies are often fried in peanut oil because of that oil's high smoking temperature. A number of restaurants in the historic district in Natchitoches serve meat pies, and frozen pies are available from grocers in northern Louisiana. It has a savory meat filling in a crescent-shaped, flaky wheat pastry turnover.
[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.
Its heritage reflects French, Spanish, American Indian, German, and Afro-Caribbean influences. Cajun food is the result of this assimilation or "cultural blending". [9] Rural Cajun cuisine is distinct from the urban Creole cuisine, having arisen by economic necessity among the Acadian immmigrants [10] who came to Louisiana in the 18th century ...
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The first documented pie recipe in Colonial America was in 1675; it was a pumpkin pie recipe modified from British spiced and boiled squash. European settlers prepared pies because they preserved food. They made meat and sweet pies using local ingredients and other ingredients from foreign countries.
This pickled radish recipe is the perfect addition to tacos, barbecue or just about any sandwich you can dream of. ... My family loves pumpkin pie flavor, but this is a delicious, creamy ...
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.