Creole (food)

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Revision as of 20:54, 4 March 2008 by 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...)
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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 tomatoes, onions, peppers, celery, okra, and local seafood such as crawfish, shrimp, and oysters.

Examples of popular Creole dishes include gumbo, jambalaya, and étouffée.

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