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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.
Following is a list of notable Louisiana Creole restaurants: Acadia: A New Orleans Bistro, Portland, Oregon, U.S. [1] [2] ... Upperline Restaurant; References
Pages in category "Louisiana Creole restaurants in the United States" The following 14 pages are in this category, out of 14 total. This list may not reflect recent changes .
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 ...
The Picayune Creole Cook Book [77] has been described as "an authentic and complete account of the Creole kitchen". It was published in 1900 during a time when former slaves and their descendants were moving North. Local newspapers warned that when the last of the "race of Creole cooks" left New Orleans "the secrets of the Louisiana Kitchen ...
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 ...
La Bouche Creole. Pelican Publishing Company. ISBN 978-0-88289-805-6. Theriot, Jude (2009). La Meilleure de la Louisiane: The Best of Louisiana. Cambridge University Press. ISBN 978-1-58980-738-9. Usner, Daniel H. Jr. (2000). "The Facility Offered by the Country: The Creolization of Agriculture in the Lower Mississippi Valley".
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]
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