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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.
Gumbo is another staple in Louisiana Creole cuisine, known for its hearty and complex flavors. The dish starts with a roux similar to étouffée, but it can vary in color from blonde to dark brown ...
Antoine's, New Orleans, Louisiana, U.S.. Following is a list of notable Louisiana Creole restaurants: . Acadia: A New Orleans Bistro, Portland, Oregon, U.S. [1] [2 ...
Dorignac's Food Center—a historic food store on Veterans Memorial Boulevard in Metairie, Louisiana, near New Orleans, known for offering regional specialties [71] Leidenheimer Baking Company —established in 1896, the bakery is best known for its French bread, used for po' boy sandwiches, and other local breads such as muffuletta and ...
Creole food originated in Louisiana and blends food traditions from African, European and Native cultures. It combines bold, spicy and tangy flavors with rich sauces, smoky meats and signature ...
Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis (St. Louis Street) in the French Quarter of New Orleans, Louisiana.It is one of the oldest family-run restaurants in the United States, having been established in 1840 by Antoine Alciatore. [2]
This page was last edited on 31 December 2023, at 01:47 (UTC).; Text is available under the Creative Commons Attribution-ShareAlike 4.0 License; additional terms may apply.
Dishes typical of Louisiana Creole cuisine. Southern Louisiana is geographically part of the South, but its cuisine is probably best understood as having only mild Southern influences. Creole cuisine makes good use of many coastal animals—crawfish (commonly called crayfish outside the region), crab, oysters, shrimp, and saltwater fish.
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