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Chapter A · Creole cooking

A.1 Creole is not Cajun

Louisiana cooking is a mix of many peoples. A traditional New Orleans gumbo shows it in one pot, served over rice.

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  • a French roux
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  • okra from Africa
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  • filé from the Native peoples
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  • Spanish peppers
  • Cajun sausage
  • oysters from a Yugoslav fisherman
  • on the side, hot French bread from a German baker
Figure A.1Many peoples in one pot
a French roux okra from Africa filé from theNative peoples Spanish peppers Cajun sausage oysters from aYugoslav fisherman on the side: hot French breadfrom a German baker served over rice
Louisiana cooking is a mix of many peoples, and a traditional New Orleans gumbo, served over rice, shows it in one pot.

The old Creole favorites include these dishes.

  • trout meunière
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  • oyster patties
  • daube glacé
  • hogshead cheese
  • mirliton stuffed with crabmeat

At breakfast there are calas, which are rice cakes, with cane syrup. After dinner there is café brûlot, and pecan pralines.

Sources

This chapter is written from these open textbooks:

  • Culinary Foundations — Cheramie & Thibodeaux, Chef John Folse Culinary Institute, Nicholls StateCC BY-NC-SA 4.0