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Okra can become slimy when sliced. [20] Cutting the okra into small pieces before frying allows it to maintain a crispier exterior texture, [8] but results in a slimier interior. [16] Whole okra pods may also be fried. [21] It is typically served as a side dish, [2] sometimes with a dipping sauce such as remoulade. [22] [23]
The first enslaved Africans to arrive in Louisiana came in 1719 aboard two slave ships that brought several barrels of rice seeds. African rice became a staple in Louisiana cuisine cultivated by enslaved people from West Africa's rice growing regions. [64] French people incorporated roux into Louisiana cuisine that influenced the making of ...
Wash the okra with lots of water and let dry. Remove the ends and slice into 1⁄4- to 1/2-inch-thick rounds; place in a large bowl. (If the okra is tough, throw it out.)
Okra is one of three thickeners that may be used in gumbo soup from Louisiana. [27] Fried okra is a dish from the Cuisine of the Southern United States. In Cuba and Puerto Rico, the vegetable is referred to as quimbombó, and is used in dishes such as quimbombó guisado (stewed okra), a dish similar to gumbo.
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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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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".