French Cuisine: Louisiana Cuisine

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Louisiana Creole cuisine originated in Louisiana. This type of Creole cooking uses influences from the general cuisine of the Southern United States and from populations present in Louisiana before the sale of Louisiana to the United States in the Louisiana Purchase of 1803. Louisiana Creole blends primarily French and Spanish cookings styles as well as West African, Amerindian, Hatian, German, Italian and Irish influences. In this cuisine, and from French influence, there is a large emphasis on complex sauces and slow-cooking. Later, people who emigrated, often with political or social self-exile, to New Orleans from the French and Haitian Revolutions and added more elegance and gallic influences to the cuisine. Despite its reputation for Cajun cuisine, the predominant type of New Orleans cooking is Creole. In the eighteenth century, Creole meant “born in Louisiana.” Many people in New Orleans adopted the term "Creole" for themselves in order to distinguish themselves from the influx of Americans whom they disdained. Beginning in the mid to late 1800s, mixed-raced began to be associated as Creoles as well as the whites. While Creole French is no longer spoken in New Orleans, the Creole culture lives on in the city’s architecture, local accents, and especially the food. With rich sauces, local herbs, red ripe tomatoes, and locally …show more content…
Shrimp Creole is a dish made of shrimp, tomatoes, onion, bell pepper, celery, garlic and cayenne pepper. Classic shrimp creole does not contain a roux; however, some cooks may add a roux. It's an early Creole dish that shows its strong French and Spanish heritage. Red Beans and Rice is one of the most common dishes found in New Orleans. It is cooked in homes and restaurants throughout the New Orleans area. Red beans came to the area with white French Creoles from Haiti who escaped Haiti during the slave uprising and settled in New

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