Creole (food): Difference between revisions
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imported>Todd Coles (New page: {{subpages}} '''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...) |
imported>Louise Valmoria (write-a-thon edit-a-new-article; yum, creole food!) |
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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. | |||
Revision as of 21:22, 4 March 2008
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 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.