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Gumbo—a stew of meat and/or shellfish, with celery, bell peppers, onions, and a stock made with either okra, filé powder, or roux [28] [29] [30] Hot sausage; Jambalaya—a dish of rice and meat (often a combination of andouille sausage, chicken, and shrimp) cooked with vegetables and Creole spices [31]
Louisiana Sampler (1996), a collection of recipes from Louisiana Fairs & Festivals; Hot Beignets & Warm Boudoirs (1999), a guide to Louisiana bed-and-breakfast inns and their recipes; The Encyclopedia of Cajun & Creole Cuisine (2004) After the Hunt-Louisiana's Authoritative Collection of Wild Game & Game Fish Cookery (2007) Folse also co-authored:
Game meat – venison, rabbit, and game fowl are most common, but opossum, squirrel, and raccoon also may be eaten, especially in more remote areas; Grits and grillades – a Louisiana brunch staple; Ham – usually pan fried, roasted, or smoked; varieties include "sugar-cured" or "country" (salt-cured) Ham hocks
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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.
Southeastern Native Americans traditionally supplement their diets with meat from hunting native game. Venison is a vital staple meat, due to the abundance of white-tailed deer in the region. Rabbits, squirrels, opossums, and raccoons are also common. Although it may have been secondary to game hunting, fishing is also an important food source ...
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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