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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.
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 ...
[9] [10] [11] Cajun cuisine uses less fish and more shellfish, pork, and game than Creole cuisine. While not always spicy, Cajun food is known for its unique use of many seasonings, including garlic, hot peppers, and filé powder. [6] [7] [8] Soul food was created by the African-American descendants of slaves.
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 ...
Pages in category "Louisiana Creole restaurants in the United States" The following 14 pages are in this category, out of 14 total.
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 ...
Gumbo (Gombô in Louisiana Creole, Gombo in Louisiana French) is a traditional Creole dish from New Orleans with French, Spanish, Native American, African, German, Italian, and Caribbean influences. It is a roux-based meat stew or soup, sometimes made with some combination of any of the following: seafood (usually shrimp, crabs, with oysters ...
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".
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