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Gumbo
Gumbo (Louisiana Creole: Gombo) is a soup popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly-flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity" ― celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé powder. The preferred method in the historical New Orleans variation is with a French dark roux. The flavor of the dish has its origins in many cultures. Creole gumbo generally contains shellfish, and a dark roux, filé, or both. Today, tomatoes are occasionally found in Creole gumbo and frequently appear in New Orleans cuisine but many gumbo cooks believe that tomatoes should never be used in gumbo. Cajun gumbo is generally based on a dark roux and is made with shellfish or fowl. Sausage or ham is often added to ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cajun Cuisine
Cajun cuisine (french: cuisine cadienne , es, cocina acadiense) is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine. Cajun cuisine is sometimes referred to as a 'rustic cuisine', meaning that it is based on locally available ingredients and that preparation is relatively simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, specially made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of dishes. The aromatic vegetables green bell pepper (), onion, and celery are called "the trinity" by Cajun chefs in Cajun and Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is simi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Filé Powder
Filé powder, also called gumbo filé, is a spicy herb made from the dried and ground leaves of the North American sassafras tree ''(Sassafras albidum)''. Culinary use Filé powder is used in Louisiana Creole cuisine in the making of some types of gumbo, a thick Creole soup or stew often served over rice. Several different varieties exist. In New Orleans, what is known as Creole gumbo generally varies from house to house though still retaining its Native American origins. The Creoles of Cane River make a gumbo focused much more on filé. Filé can provide thickening when okra is not in season, in types of gumbo that use okra or a roux as a thickener for gumbo instead of filé. Sprinkled sparingly over gumbo as a seasoning and a thickening agent, filé powder adds a distinctive, earthy flavor and texture. Filé powder is made by harvesting the young leaves and stems of the sassafras tree and grinding them. Filé powder is generally not added until after the vegetables and me ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisiana Creole People
Louisiana Creoles (french: Créoles de la Louisiane, lou, Moun Kréyòl la Lwizyàn, es, Criollos de Luisiana) are people descended from the inhabitants of colonial Louisiana before it became a part of the United States during the period of both French and Spanish rule. As an ethnic group, their ancestry is mainly of Louisiana French, West African, Spanish and Native American origin. Louisiana Creoles share cultural ties such as the traditional use of the French, Spanish, and Creole languages and predominant practice of Catholicism. The term ''Créole'' was originally used by the Louisiana French to distinguish people born in Louisiana from those born elsewhere, thus drawing a distinction between Old-World Europeans and Africans from their Creole descendants born in the New World.Kathe ManaganThe Term "Creole" in Louisiana : An Introduction, lameca.org. Retrieved December 5, 2013 [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cuisine Of New Orleans
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, ''pompano en papillote'', and bananas Foster, among others. Influences Creoles are descendants of the settlers in colonial Louisiana, especially New Orleans. Before Louisiana became a part of the United States in 1803, it was colonized for more than a century, first by France and then by Spain. The Creoles were the American-born offspring of these European settlers. ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Okra
Okra or Okro (, ), ''Abelmoschus esculentus'', known in many English-speaking countries as ladies' fingers or ochro, is a flowering plant in the mallow family. It has edible green seed pods. The geographical origin of okra is disputed, with supporters of West African, Ethiopian, Southeast Asian, and South Asian origins. Cultivated in tropical, subtropical, and warm temperate regions around the world, okra is used in the cuisines of many countries. Etymology ''Abelmoschus'' is New Latin from Arabic أَبُو المِسْك (ʾabū l-misk, “father of musk”), while ''esculentus'' is Latin for being fit for human consumption. The first use of the word ''okra'' (alternatively; ''okro'' or ''ochro'') appeared in 1679 in the Colony of Virginia, deriving from the Igbo word . The word ''gumbo'' was first used in American vernacular around 1805, deriving from Louisiana Creole, but originates from either the Umbundu word ''ochinggômbo'' or the Kimbundu word ''ki-ngombo.'' Despi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisiana Creole
Louisiana Creole ( lou, Kréyòl Lalwizyàn, links=no) is a French-based creole language spoken by fewer than 10,000 people, mostly in the state of Louisiana. It is spoken today by people who may racially identify as White, Black, mixed, and Native American, as well as Cajun and Creole. It should not be confused with its sister language, Louisiana French, a dialect of the French language. Many Louisiana Creoles do not speak the Louisiana Creole language and may instead use French or English as their everyday languages. Due to the rapidly shrinking number of speakers, Louisiana Creole is considered an endangered language. Origins and historical development Louisiana was colonized by the French beginning in 1699, as well as Canadians who were forced out of Acadia around the mid-18th century. Colonists were large-scale planters, small-scale homesteaders, and cattle ranchers who had little success in enslaving the indigenous peoples who inhabited the area; the French needed l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Holy Trinity (cuisine)
The “holy trinity” in Cajun cuisine and Louisiana Creole cuisine is the base for several dishes in the regional cuisines of Louisiana and consists of onions, bell peppers and celery. The preparation of Cajun/Creole dishes such as crawfish étouffée, gumbo, and jambalaya all start from this base. Variants use garlic, parsley, or shallots in addition to the three trinity ingredients. The addition of garlic to the holy trinity is sometimes referred to as adding "the pope." The holy trinity is the Cajun and Louisiana Creole variant of mirepoix; traditional mirepoix is two parts onions, one part carrots, and one part celery, whereas the holy trinity is typically one or two parts onions, one part green bell pepper, and one part celery. It is also an evolution of the Spanish sofrito, which contains onion, garlic, bell peppers, and tomatoes. Origin of the name The name is an allusion to the Christian doctrine of the Trinity. The term is first attested in 1981 and was probably pop ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bouillabaisse
Bouillabaisse (; oc, bolhabaissa, bullabessa ) is a traditional Provençal fish stew originating in the port city of Marseille. The French and English form ''bouillabaisse'' comes from the Provençal Occitan word ''bolhabaissa'', a compound that consists of the two verbs ''bolhir'' (to boil) and ''abaissar'' (to reduce heat, i.e., simmer). Bouillabaisse was originally a stew made by Marseille fishers, using the bony rockfish which they were unable to sell to restaurants or markets. There are at least three kinds of fish in a traditional bouillabaisse, typically red rascasse (''Scorpaena scrofa''); sea robin; and European conger. It can also include gilt-head bream, turbot, monkfish, mullet, or European hake. It usually also includes shellfish and other seafood such as sea urchins, mussels, velvet crabs, spider crab or octopus. More expensive versions may add langoustine (Dublin Bay prawn; Norway lobster), though this was not part of the traditional dish made by Marseille fis ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sassafras Albidum
''Sassafras albidum'' (sassafras, white sassafras, red sassafras, or silky sassafras) is a species of ''Sassafras'' native to eastern North America, from southern Maine and southern Ontario west to Iowa, and south to central Florida and eastern Texas. It occurs throughout the eastern deciduous forest habitat type, at altitudes of up to above sea level.Flora of North America''Sassafras albidum''/ref>U.S. Forest Service''Sassafras albidum'' (pdf file)/ref>Hope College, Michigan/ref> It formerly also occurred in southern Wisconsin, but is extirpated there as a native tree. Description ''Sassafras albidum'' is a medium-sized deciduous tree growing to tall, with a canopy up to wide, with a trunk up to in diameter, and a crown with many slender sympodial branches. The bark on trunk of mature trees is thick, dark red-brown, and deeply furrowed. The shoots are bright yellow green at first with mucilaginous bark, turning reddish brown, and in two or three years begin to show shallow f ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Paul Prudhomme
Paul Prudhomme (July 13, 1940 – October 8, 2015), also known as Gene Autry Prudhomme, was an American celebrity chef whose specialties were Creole and Cajun cuisines, which he was also credited with popularizing. He was the chef proprietor of K-Paul's Louisiana Kitchen in New Orleans, and had formerly owned and run several other restaurants. He developed several culinary products, including hot sauce and seasoning mixes, and wrote 11 cookbooks. Early life The youngest of 13 children born to Eli Prudhomme, Jr. and Hazel Reed, Prudhomme was raised on a farm near Opelousas, the seat of Saint Landry Parish, Louisiana. His father was a farmer, who struggled financially during Prudhomme's childhood, and his mother was a creative cook. Previously named after Saint Paul, as chosen by a Catholic priest, Prudhomme adopted the pseudonym "Gene Autry Prudhomme" during his youth. His maternal ancestors include early Acadian settlers Martin Aucoin (c. 1651 – 1711) and Marie Gaudet ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Louisiana French
Louisiana French ( frc, français de la Louisiane; lou, françé la lwizyàn) is an umbrella term for the dialects and varieties of the French language spoken traditionally by French Louisianians in colonial Lower Louisiana. As of today Louisiana French is primarily used in the State of Louisiana, specifically in the southern parishes. Over the centuries, the language has incorporated some words of African, Spanish, Native American and English origin, sometimes giving it linguistic features found only in Louisiana.Thomas A. Klingler, Michael Picone and Albert Valdman. "The Lexicon of Louisiana French." ''French and Creole in Louisiana''. Albert Valdman, ed. Springer, 1997. 145-170.Thomas A. Klingler.Language labels and language use among Cajuns and Creoles in Louisiana" Ed. T. Sanchez and U. Horesh. ''Working papers in linguistics'' 9(2), 2003. 77–90. Louisiana French differs to varying extents from French dialects spoken in other regions, but Louisiana French is mutually inte ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soup
Soup is a primarily liquid food, generally served warm or hot (but may be cool or cold), that is made by combining ingredients of meat or vegetables with stock, milk, or water. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth. Soups are similar to stews, and in some cases there may not be a clear distinction between the two; however, soups generally have more liquid (broth) than stews. In traditional French cuisine, soups are classified into two main groups: ''clear soups'' and ''thick soups''. The established French classifications of clear soups are ''bouillon'' and ''consommé''. Thick soups are classified depending upon the type of thickening agent used: ''purées'' are vegetable soups thickened with starch; '' bisques'' are made from puréed shellfish or vegetables thickened with cream; cream soups may be thickened with béchamel sauce; and '' veloutés'' are thickened with egg ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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