Dishes typical of Creole food

Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Mediterranean, French Caribbean, African, and American influences. It also bears hallmarks of Italian cuisine. It is vaguely similar to Cajun cuisine in ingredients (such as the holy trinity), but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, whereas the cooking of the Louisiana Creoles tended more toward classical European styles adapted to local foodstuffs. Broadly speaking, the French influence in Cajun cuisine is descended from various French Provincial cuisines of the peasantry, while Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle. Although the Creole cuisine is closely identified with New Orleans culture today, much of it evolved in the country plantation estates so beloved of the pre-Civil War Creoles.^[1]. (Despite its aristocratic French roots, Creole cuisine does not include Gard-Manger or other extremely lavish styles of the Classical Paris cuisine.) Image File history File links Download high resolution version (1631x1321, 687 KB) Summary Dishes typical of w:Louisiana Creole cuisine. ... Image File history File links Download high resolution version (1631x1321, 687 KB) Summary Dishes typical of w:Louisiana Creole cuisine. ... Cooking is the act of preparing food. ... This article is about the U.S. State. ... The New Orleans Metropolitan Area, or Greater New Orleans, is the largest metropolitan area in Louisiana, centered around New Orleans. ... The Mediterranean Sea is an intercontinental sea positioned between Europe to the north, Africa to the south and Asia to the east, covering an approximate area of 2. ... The term French Caribbean varies in meaning with its usage and frame of reference. ... A world map showing the continent of Africa Africa is the worlds second-largest and second most-populous continent, after Asia. ... Cajun cuisine originates from the French-speaking Acadian or Cajun immigrants deported by the British from Acadia in Canada to the Acadiana region of Louisiana, USA. It is what could be called a rustic cuisine — locally available ingredients predominate, and preparation is simple. ... The holy trinity of cuisine are the three ingredients key to a particular cuisine. ... The Acadians (French: Acadiens) are the descendants of the 17th-century French colonists who settled in Acadia (located on the northern portion of North Americas east coast). ... This article is about an ethnic culture in Louisiana, USA. For uses of the term Creole in other countries and cultures, see Creole (disambiguation). ...

The Spanish influences on Creole cuisine were in the heat of the peppers, the supreme importance of rice and the introduction of beans. The Spanish also used tomatoes extensively, which had not been a frequent ingredient in the earlier French era. Pasta and tomato sauces arrived during the period when New Orleans was a popular destination for Italian immigrants (roughly, 1815 to 1925). Many Italians became grocers, bakers, cheese makers and orchard farmers, and so influenced the Creole cuisine in New Orleans and its suburbs. The African influence, which was extensive, came about because nearly all servants were African-American, as were many of the cooks in restaurants and cafes.

The first French and Spanish Creole cookbooks date back to the era before the Louisiana Purchase. The first Creole cookbook in English was La Cuisine Creole: A Collection of Culinary Recipes, From Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous For Its Cuisine, written by Lafcadio Hearn and published in 1885. The full text and page images can be found at Feeding America: The Historic American Cookbook Project. Lafcadio Hearn, aka Koizumi Yakumo. ...

Starting in the 1980s, Cajun influence became important, spurred by the popular restaurant of Chef Paul Prudhomme. A national interest in Cajun cooking developed, and many tourists went to New Orleans expecting to find Cajun food there (being unaware that the city was culturally and geographically separate from Acadiana), so entrepreneurs opened or rebranded restaurants to meet this demand. The "New New Orleans Cooking" of celebrity chef Emeril Lagasse includes both Cajun and Creole dishes. In his writings and TV shows, Lagasse both draws the distinction between Cajun and Creole and explains where they overlap.^[2] The 1980s refers to the years from 1980 to 1989. ... Cajuns are an ethnic group mainly living in Louisiana, consisting of the descendants of Acadian exiles and peoples of other ethnicities with whom the Acadians eventually intermarried on the semitropical frontier. ... Paul Prudhomme (born July 13, 1940) is an American chef famous for his Cajun cuisine. ... Tourist redirects here. ... Map of Acadiana Region with the Cajun Heartland USA subregion highlighted in dark red. ... Emeril John Lagasse (born October 15, 1959, Fall River, Massachusetts, U.S.) is an American celebrity chef, restaurateur, television personality, and cookbook author. ...

With the rise of Modern American Cooking in the 1980s, a New Creole (or Nouvelle Creole) strain began to emerge. This movement is characterized in part by a renewed emphasis on fresh ingredients and lighter preparations, and in part by an outreach to other culinary traditions, including Cajun, Southern, Southwestern, and to a lesser degree Southeast Asian. While the Cajun food craze eventually passed, Modern Creole has remained as a predominant force in most major New Orleans restaurants.

Classic Creole Dishes

Appetizers

• Crabmeat Ravigote
• Oysters Bienville
• Oysters en Brochette
• Oysters Rockefeller
• Shrimp Remoulade
• Meat Pies or Empenadas
• Plantains
• Tamales

Oysters en Brochette is a classic dish in New Orleans Creole cusine. ... Oysters Rockefeller is a famous oyster dish created at the New Orleans institution Antoines. ... Remoulade or rémoulade is a popular condiment in many countries, and was invented in France. ...

Soups

• Crawfish Bisque
• Gumbo
• Oyster and Artichoke Bisque
• Turtle Soup

A bowl of shrimp gumbo Gumbo is a spicy, hearty stew or soup, found typically in the states on the Gulf of Mexico in the United States, and very common in the southern part of Louisiana and the Lowcountry around Charleston, South Carolina. ... This page has been successfully copied to the Wikibooks Cookbook using the Import tool. ...

Main Dishes

• Muffuletta
• Crawfish Étouffée
• Jambalaya
• Shrimp Alfredeaux
• Crawfish Fettuccini
• Pompano en Papillote
• Red Beans and Rice
• Shrimp Creole
• Chicken Creole
• Trout Meunière Amandine

Central Grocery, origin of the muffuletta. ... Étouffée or etouffee is a Creole seafood dish typically served over rice, similar to gumbo, very popular in New Orleans and in the Cajun country of the Atchafalaya Basin to the west. ... Improvised looking bowl of jambalaya This article is about the food. ... Pompano en Papillote is a dish created by Jules Alciatore at Antoines Restaurant in New Orleans for a banquet honoring the Brazilian balloonist Alberto Santos-Dumont. ... Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine), traditionally made on Mondays with red beans, rice, spices, and pork bones left over from Sunday dinner. ... Shrimp creole is a dish of Louisiana Creole origin, consisting of cooked shrimp in a mixture of whole or diced tomatoes, onion, celery and bell pepper, spiced with Tabasco sauce or another hot pepper sauce, and served over steamed or boiled white rice. ... Meuniere refers to both a sauce and a style of cooking. ...

Side Dishes

• Maque choux
• Red Beans
• Dirty Rice

Maque choux (pronounced: mock shoe) is a traditional dish of southern Louisiana. ... Red bean can mean: Azuki bean (Vigna angularis), most common in East Asia Rice bean (Vigna umbellata), common nowhere Any of various red varieties of the common bean (Phaseolus vulgaris), including the kidney bean, Honduran red bean, and Salvadoran red bean This is a disambiguation page — a navigational aid which... Dirty rice is a traditional Cajun dish made from white rice cooked with small pieces of chicken liver or giblets, which give it a dark (dirty) color. ...

Desserts

• Bananas Foster
• Bread pudding
• Beignets
• King Cake (usually not served in restaurants, but certainly a New Orleans food)
• Doberge cake ("Dobage" is an incorrect spelling.)
• Pralines
• Pecan Pie

Bananas Foster Bananas Foster is a dessert made from bananas and vanilla ice cream, with the sauce made from butter, brown sugar, cinnamon, dark rum, and banana liqueur. ... Austin Leslies Creole Bread Pudding with Vanilla Whiskey Sauce, From the late Pampys Restaurant in New Orleans, Louisiana. ... Beignet and iced café au lait at Café Du Monde in New Orleans A beignet ([bεɲ.e] pronounced ben–YAY, from the Middle French word for bump), in American English, refers to a French doughnut being a pastry made from deep-fried dough and sprinkled with confectioners sugar. ... Le gâteau des Rois, by Jean-Baptiste Greuze, 1774 (Musée Fabre) A king cake (sometimes rendered as kingcake) is a type of cake associated with Carnival traditions. ... Doberge cake is a layered cake originating in New Orleans. ... Praline is a sweet food made from a mixture of nuts and boiled sugar, eaten as a confection or more commonly, as an ingredient in other confections. ... A slice of pecan pie Pecan Pie is also a 2002 short movie starring Jim Carrey and written/directed by Michel Gondry. ...

Beverages

• Café Brûlot
• Café au lait
• Hurricane
• Ramos Gin Fizz
• Sazerac cocktail

Café au lait, literally coffee with milk, is a French coffee drink prepared by mixing coffee and scalded (not steamed) milk. ... A Hurricane is a drink made from passion fruit syrup and rum. ... This article or section does not cite its references or sources. ...

Breakfast

• Calas
• Eggs Sardou
• Grillades and Grits
• Pain perdu

Calas are deep fried rice cakes, made with sugar, flour, eggs and rice. ... In France, French toast is called pain perdu, or “lost bread,” since it is a way to reclaim stale, “lost,” bread: hard bread is softened by dipping in a mixture of milk and eggs, then fried. ...

Famous Creole restaurants in New Orleans

• Antoine's
• Arnaud's
• Brennan's
• Commander's Palace
• The Court of Two Sisters
• Dooky Chase's
• Galatoire's

Antoines is a Louisiana Creole cuisine restaurant located in New Orleans, Louisiana. ... Arnauds is a well known restaurant in New Orleans, Louisiana. ... Brennans is a creole restaurant on Royal Street in the French Quarter of New Orleans, Louisiana. ... Commanders Palace is a restaurant in New Orleans, Louisiana, USA. It was built in 1880. ... Leah Chase on the cover of a book by Carol Allen. ... Galatoire’s is a restaurant on Bourbon Street in the French Quarter of New Orleans, USA. Galatoires Restaurant was founded by Jean Galatoire, an immigrant from a small village near Pau, France in the foothills of the Pyrenees Mountains, in 1897. ...

See also

• Cuisine of the United States
• Southern U.S. cuisine
• Cooking
• Cuisine

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This article does not cite any references or sources. ... The Southern United States has a distinct cuisine that draws heavily on influences of the various groups that have inhabited the area. ... Cooking is the act of preparing food. ... Cuisine (from French cuisine, cooking; culinary art; kitchen; ultimately from Latin coquere, to cook) is a specific set of cooking traditions and practices, often associated with a specific culture. ... Image File history File links Flag_of_Louisiana. ... Image File history File links Flag_of_Louisiana. ... Federal courts Supreme Court Circuit Courts of Appeal District Courts Elections Presidential elections Midterm elections Political Parties Democratic Republican Third parties State & Local government Governors Legislatures (List) State Courts Local Government Other countries Atlas  US Government Portal      A U.S. state is any one of the fifty subnational entities of... This article is about the U.S. State. ... Image File history File links Flag_of_Louisiana. ... Image File history File links Flag_of_Louisiana. ... Federal courts Supreme Court Circuit Courts of Appeal District Courts Elections Presidential elections Midterm elections Political Parties Democratic Republican Third parties State & Local government Governors Legislatures (List) State Courts Local Government Other countries Atlas  US Government Portal      A U.S. state is any one of the fifty subnational entities of... This article is about the U.S. State. ...

References

1. ^ George Washington Cable, The Creoles of Louisiana, Pelican Press, ISBN 1565547527
2. ^ Emeril Lagasse, Emeril's NEW New Orleans Cooking, William Morrow, ISBN 0688112846

External links

• The full text and page images of Lafcadio Hearn's La Cuisine Creole can be found here at Feeding America: The Historic American Cookbook Project.
• The full text and page images of Célestine Eustis's Cooking in Old Creole Days can be found here at Feeding America: The Historic American Cookbook Project.
• The creole cuisine of Austin Leslie from the late Pampy's Creole Kitchen in New Orleans is preserved in this eGullet pictorial from July of 2005.
• Cajun & Creole Recipe Index at Nola Cuisine