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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.
Sauce pans will have a relative depth, and also a single long handle. Stock pots are generally four quarts or larger, and have two smaller handles for grasping at each side. Dutch ovens are similarly constructed, but feature a flared edge at the top of the pot with a narrow seat for their larger, more pronouncedly domed lid to seal.
Cajun music is evolved from its roots in the music of the French-speaking Catholics of Canada. In earlier years, the fiddle was the predominant instrument, but gradually the accordion has come to share the limelight. Cajun music gained national attention in 2007, when the Grammy Award for Best Zydeco or Cajun Music Album category was created. [50]
A Cajun dancer will cover the dance floor while the zydeco dancer will primarily dance in a smaller area. Cajun music can be found predominantly at Louisiana festivals and dance halls, in addition to weddings in Acadiana. Louisiana Cajun-Zydeco Festival, 2015. In 1968, CODOFIL (the Council for the Development of French in Louisiana) was created ...