Creole cuisine
Creole cuisine
Creole cuisine (pronunciation: /krɪˈoʊl/ krih-OHL) is a style of cooking originating in Louisiana, United States, which blends French, Spanish, West African, Amerindian, Haitian, German, Italian, influences, as well as influences from the general cuisine of the Southern United States.
Etymology
The term "Creole" comes from the Spanish word criollo (pronounced: [kriˈoʎo]), which means "native to a place", and was originally used to distinguish the descendants of French colonists born in Louisiana from new immigrants.
Ingredients
Creole cuisine uses a variety of ingredients, including onion, bell pepper, celery, garlic, bay leaf, cayenne pepper, black pepper, white pepper, paprika, thyme, oregano, sassafras leaves (file powder), and parsley. Seafood is very popular in Creole cooking, with dishes like gumbo, jambalaya, and crawfish etouffee being staples of the cuisine.
Cooking methods
Creole cuisine is characterized by the use of "the holy trinity" of onion, bell pepper, and celery, and a roux, which is a mixture of flour and fat, traditionally butter. The cuisine also makes use of tomatoes, which distinguishes it from Cajun cuisine, which does not traditionally use tomatoes.
Related terms
- Cajun cuisine: Another style of cooking from Louisiana, which is more rustic and tends to use more meat and less seafood than Creole cuisine.
- Gumbo: A soup originating in Louisiana, which is a staple of both Creole and Cajun cuisine.
- Jambalaya: A rice dish of West African, French, and Spanish influence, consisting of meat and vegetables mixed with rice.
- Crawfish etouffee: A dish found in both Creole and Cajun cuisine typically served with shellfish over rice.
External links
- Medical encyclopedia article on Creole cuisine
- Wikipedia's article - Creole cuisine
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