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Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis ... Pompano en papillote, a specialty of Louisiana Creole cuisine, ...
Pompano en papillote, pompano fish baked en papillote with vegetables and shrimp, crab or oyster meat, is a specialty of Louisiana Creole cuisine. [10] [11] It was invented at Antoine's Restaurant in New Orleans. [12]
Pompano en papillote—a pompano filet cooked en papillote, i.e. in a sealed parchment paper envelope, with a white sauce of wine, shrimp, and crabmeat [39] Red beans and rice—kidney beans cooked with Cajun spices, ham, and vegetables such as bell peppers, onions, and celery, served together with white rice [23] [40]
As well as being the birthplace of famous dishes such as oysters Rockefeller and pompano en papillote, Antoine's and the acclaimed restaurants it inspired helped New Orleans's French-Creole ...
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Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, [1] [2] as well as influences from the general cuisine of the Southern United States.
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The pompano is a popular food fish. Chefs like it because the fillets are of even thickness, which aids in cooking. A popular dish created in New Orleans, called "pompano en papillote," is wrapped in parchment paper with a white sauce of wine, shrimp, and crabmeat, and then steamed. [9] The pompano's flesh is oily and looks white and opaque.