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Louisiana Creole Cuisine
Louisiana Creole cuisine (french: cuisine créole, lou, manjé kréyòl, es, cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Amerindian influences, as well as influences from the general cuisine of the Southern United States. Creole cuisine revolves around influences found in Louisiana from populations present there before its sale to the United States in the Louisiana Purchase of 1803. The term ''Creole'' describes the population of people in French colonial Louisiana which consisted of the descendants of the French and Spanish, and over the years the term grew to include Acadians, Germans, Caribbeans, native-born slaves of African descent as well as those of mixed racial ancestry. Creole food is a blend of the various cultures that found their way to Louisiana including French, Spanish, Acadian, Caribbean, West African, German and Native American, among others. History The ''Picayune Creole ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Oysters Rockefeller
Oyster is the common name for a number of different families of salt-water bivalve molluscs that live in marine or brackish habitats. In some species, the valves are highly calcified, and many are somewhat irregular in shape. Many, but not all oysters are in the superfamily Ostreoidea. Some types of oysters are commonly consumed (cooked or raw), and in some locales are regarded as a delicacy. Some types of pearl oysters are harvested for the pearl produced within the mantle. Windowpane oysters are harvested for their translucent shells, which are used to make various kinds of decorative objects. Etymology The word ''oyster'' comes from Old French , and first appeared in English during the 14th century. The French derived from the Latin , the feminine form of , which is the latinisation of the Ancient Greek () 'oyster'. Compare () 'bone'. Types True oysters True oysters are members of the family Ostreidae. This family includes the edible oysters, which mainly belon ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shrimp Creole
Shrimp creole is a dish of Louisiana Creole origin ( French, Spanish, and African heritage), consisting of cooked shrimp in a mixture of whole or diced tomatoes, the “ holy trinity” of onion, celery and bell pepper, spiced with hot pepper sauce or cayenne-based seasoning, and served over steamed or boiled white rice. The shrimp may be cooked in the mixture or cooked separately and added at the end. Other "creole" dishes may be made by substituting some other meat or seafood for the shrimp, or omitting the meat entirely. Creole-type dishes combine the qualities of a gumbo and a jambalaya. They are typically thicker and spicier than a gumbo, and the rice is prepared separately and used as a bed for the creole mixture, rather than cooked in the same pot as with a jambalaya. Creole dishes also do not contain broth or roux; instead, the creole mixture is simmered to its desired degree of thickness. Apart from the foundation ingredients of onion, celery Celery (''Apium gra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rice And Gravy
Rice and gravy is a staple of Louisiana Creole and Cajun cuisine, made by deglazing a pan to make brown gravy, simmered with extra seasonings, and served over steamed or boiled rice. Preparation Rice has been a major agricultural export crop in southwest Louisiana since the late 1800s and has become a staple of local cuisine in dishes such as boudin, gumbo and étouffée. Rice and gravy is traditionally made from cheaper cuts of meat and cooked in a cast iron pot for a long time in order to let the tough cuts of meat become tender. Beef, pork, chicken or any other meat can be used in its preparation. Fattier cuts of beef and pork, as well as chicken, squirrel, rabbit, turkey necks, wild pig, and duck lend themselves more easily to the making of the gravy, while venison and leaner cuts of beef and pork are more difficult to make tender, but can be helped by adding andouille sausage or cured pork tasso to the dish during the browning or smothering process. Often the meat is cooke ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Beans And Rice
Red beans and rice is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine) traditionally made on Mondays with Kidney beans, vegetables (bell pepper, onion, and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice. Meats such as ham, sausage (most commonly andouille), and tasso ham are also frequently used in the dish. The dish is customary – ham was traditionally a Sunday meal and Monday was washday. A pot of beans could sit on the stove and simmer while the women were busy scrubbing clothes. The dish is now fairly common throughout the Southeast. Similar dishes are common in Latin American cuisine, including moros y cristianos, gallo pinto and feijoada. When the Haitian Revolution ended and the First Empire of Haiti was established in 1804, thousands of refugees from the revolution, both whites and free people of color (affranchis or gens de c ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pompano En Papillote
''En papillote'' (; French for "enveloped in paper"), or ''al cartoccio'' in Italian, is a method of cooking in which the food is put into a folded pouch or parcel and then baked. This method is most often used to cook fish or vegetables, but lamb and poultry can also be cooked ''en papillote''. It is a combination cooking method of baking and steaming. Method The parcel is typically made from folded parchment paper, but other material, such as a paper bag or aluminum foil, may be used. The parcel holds in moisture to steam the food. The pocket is created by overlapping circles of paper or foil and folding them tightly around the food to create a seal. The moisture may be from the food itself or from an added moisture source, such as water, wine, or stock. The choice of herbs, seasonings and spices depend on the particular recipe being prepared. The parcel can be opened at the table to allow people to smell the aroma when it opens. Regional and local variations Asia With l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chayote
Chayote (''Sechium edule''), also known as mirliton and choko, is an edible plant belonging to the gourd family, Cucurbitaceae. This fruit was first cultivated in Mesoamerica between southern Mexico and Honduras, with the most genetic diversity available in both Mexico and Guatemala. It is one of several foods introduced to the Old World during the Columbian Exchange. At that time, the plant spread to other parts of the Americas, ultimately causing it to be integrated into the cuisine of many Latin American nations. The chayote fruit is mostly used cooked. When cooked, chayote is usually handled like summer squash; it is generally lightly cooked to retain the crispy consistency. Raw chayote may be added to salads or salsas, most often marinated with lemon or lime juice, but is often regarded as unpalatable and tough in texture. Whether raw or cooked, chayote is a good source of vitamin C. Although most people are familiar only with the fruit as being edible, the root, stem, se ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jambalaya
Jambalaya ( , ) is an American Creole and Cajun rice dish of French (especially Provençal cuisine), African, and Spanish influence, consisting mainly of meat and vegetables mixed with rice. Ingredients Traditionally, the meat includes sausage of some sort, often a smoked meat such as andouille, along with pork or chicken and seafood (less common), such as crawfish or shrimp. The vegetables are usually a sofrito-like mixture known as the "trinity" in Cajun cooking, consisting of onion, celery, and green bell pepper, though other vegetables such as okra, carrots, tomatoes, corn, chilis and garlic are also used. After browning and sauteeing the meat and vegetables, rice is added with seasonings and broth, and the entire dish is cooked together until the rice is done. Similar dishes Jambalaya is similar to (but distinct from) other rice-and-meat dishes known in Louisiana cuisine such as gumbo and étouffée. Gumbo uses similar sausages, meats, seafood, vegetables and ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Grillades
Grillades /ɡree-yahds/ are medallions of various meats, conventionally beef, but veal and pork are also used in modern recipes. Often served with gravy at breakfast or brunch over grits, they are a traditional Louisiana Creole cuisine, Creole food. Despite the name, grillades are not grilled, but frying, fried or searing, seared. For grillades with gravy, the meat is cut into medallions, pounded flat, seasoned and dredged in flour. The meat is then browned and braised in a flavorful liquid made up of roux and chopped or crushed tomatoes. The "Holy trinity (cuisine), trinity" (chopped bell pepper, onion and celery), garlic, beef broth and wine are called for in many recipes. Thyme, bay leaves and cayenne pepper, cayenne or hot sauce are common seasonings. The braising liquid is used as a gravy for the finished dish. For ”grillades and grits”, the grillades are placed on a bed of grits, often cheese grits, and the gravy poured over both. This dish is served in many restaurants ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Étouffée
Étouffée or etouffee (, ) is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of southwest Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region of the southernmost half of Louisiana as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas. Etymology In French, the word "étouffée" (borrowed into English as "stuffed" or "stifled") literally means "smothered" or "suffocated", from the verb " étouffer". Description Étouffée is a dish of shellfish, simmered in a sauce made from a light or blond roux, served over rice. It is most commonly made with shellfish, such as crab or shrimp. The most popular version of the dish is made with crawfish. Depending on who is making it and where it is being made it is flavored with either Creole or Cajun seasonings. Although Cr ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Turtle Soup
Turtle soup, also known as Terrapin soup, is a soup or stew made from the meat of turtles. Differing versions of the soup exist in some cultures and are viewed as a delicacy. Versions China In China, and in several countries in Southeast Asia such as Singapore, turtle soup is a delicacy. The meat, skin and innards of the turtle are used in the soup. Soft-shelled turtles such as '' Pelodiscus sinensis'' are commonly consumed in this manner in Chinese cuisine, while consumption of hard-shelled turtles is often avoided due to their mythical connotations. However, the hard shells of certain turtles are used in the preparation of a dish called '' Guilinggao'' or "turtle jelly". See in particular APPENDIX 1: "Golden Coin Turtle" (A report dated April 27, 2002 by ECES News (Earth Crash Earth Spirit)), and APPENDIX 3: "Tortoise Jelly (Turtle Jelly)". Quote: "The popularity of turtle jelly can be seen in the success of Ng Yiu-ming. His chain of specialty stores has grown from one s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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 gumb ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
