Creole (food): Difference between revisions
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'''Creole''' is a style of cuisine that originated in [[New Orleans]], [[Louisiana]], that combines aspects of French, Spanish, African, and Native American cooking. The style is based on French soups and stews, while incorporating [[tomato]]es, [[onion]]s, [[pepper]]s, [[celery]], [[okra]], and local seafood such as [[crawfish]], [[shrimp]], and [[oyster]]s. | ''For other uses of the term, see [[Creole]]'' | ||
'''Creole''' is a style of cuisine that originated in [[New Orleans, Louisiana]], [[Louisiana (U.S. state)|Louisiana]], that combines aspects of French, Spanish, African, and Native American cooking. The style is based on French soups and stews, while incorporating [[tomato]]es, [[onion]]s, [[pepper]]s, [[celery]], [[okra]], and local seafood such as [[crawfish]], [[shrimp]], and [[oyster]]s. | |||
Examples of popular Creole dishes include [[gumbo]], [[jambalaya]], and [[étouffée]]. | Examples of popular Creole dishes include [[gumbo]], [[jambalaya]], and [[étouffée]]. | ||
While the Creole cuisine originates from French aristocratic dishes, other cultures have influenced it to become the popular fusion cuisine it is today. Spanish influences on Creole cuisine include hot peppers, rice, and beans, and the extensive African influence in cooking styles arises from the cooks and chefs largely being African. | While the Creole cuisine originates from French aristocratic dishes, other cultures have influenced it to become the popular fusion cuisine it is today. Spanish influences on Creole cuisine include hot peppers, rice, and beans, and the extensive African influence in cooking styles arises from the cooks and chefs largely being African. | ||
Creole food is frequently confused with [[Cajun]] cuisine, which is also prepared by the natives of Louisiana, primarily outside the New Orleans area, and which is somewhat different in nature, although it, too, frequently uses the abundant local seafood.[[Category:Suggestion Bot Tag]] | |||
Latest revision as of 06:00, 3 August 2024
For other uses of the term, see Creole
Creole is a style of cuisine that originated in New Orleans, Louisiana, Louisiana, that combines aspects of French, Spanish, African, and Native American cooking. The style is based on French soups and stews, while incorporating tomatoes, onions, peppers, celery, okra, and local seafood such as crawfish, shrimp, and oysters.
Examples of popular Creole dishes include gumbo, jambalaya, and étouffée.
While the Creole cuisine originates from French aristocratic dishes, other cultures have influenced it to become the popular fusion cuisine it is today. Spanish influences on Creole cuisine include hot peppers, rice, and beans, and the extensive African influence in cooking styles arises from the cooks and chefs largely being African.
Creole food is frequently confused with Cajun cuisine, which is also prepared by the natives of Louisiana, primarily outside the New Orleans area, and which is somewhat different in nature, although it, too, frequently uses the abundant local seafood.