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Topic: Creole cuisine

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In the News (Wed 19 Jun 19)

  Creole Links
According to the Creole Heritage Center located in Natchitoches, Louisiana at Northwestern State University, Creoles are defined as individuals who are generally known as people of mixed French, African, Spanish, and Native American ancestry, most of whom reside in or have familial ties to Louisiana.
In early 19th-century New Orleans, the term Creole was a way that these "born in the colony" cultural groups differentiated themselves from the many Americans who settled in the city after the Louisiana Purchase, and from the waves of German and other immigrants arriving in the area.
Creole Cuisine-Creole cuisine was the creation of the French and Spanish settlers and their Black servants, and it is perhaps the best characterized by the sauces.
www.joebee.com /html/creole.htm   (913 words)

 LCVC - Cajun vs. Creole Food
Many Cajun and Creole dishes are based on a roux and use some of the same ingredients such as cayenne pepper, okra, sweet potatoes, squashes, beans, corn and sassafras (bottled as filé, a topping for gumbo).
Creole cuisine got its start in the early 1700s in New Orleans and eventually found its way along the bayous of South Louisiana.
The Picayune Creole Cook Book, published in 1901 and the most authoritative reference on traditional Creole cuisine, includes recipes for a few Acadian dishes - pork sausages, red and white boudins, andouille and several recipes for crawfish.
www.lafayettetravel.com /culture/food   (1138 words)

 Louisiana Creole cuisine - Wikipedia, the free encyclopedia
Louisiana Creole cuisine is a style of cooking originating in Louisiana (centered on the Greater New Orleans area) that blends French, Spanish, and American influences.
It is vaguely similar to Cajun cuisine in ingredients (such as the holy trinity), but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, and Creole cooking tends more toward classical European styles adapted to local foodstuffs.
Popular Creole dishes include jambalaya, red beans and rice, crawfish bisque, shrimp Creole, turtle soup, Oysters Rockefeller, pompano en papilliote, oysters en brochette, bread pudding, begniets, etc.
en.wikipedia.org /wiki/Creole_cuisine   (223 words)

 French Creoles | Creole Food
Louisiana’s own Creole red beans and rice is cooked that way with the addition of a salt meat or sausage for seasoning.
Jambalaya is said by one author to be an African dish, based on her identification of the word as a combination of jamba (ham) and paella (rice), the main ingredients.Another fritter or fried doughnut is the beignet.
The praline, a Creole candy made from sugar, cream, and pecans, was supposedly invented by the cook of one Marshall Dupleeses-Preslin (1598-1675) and remains a popular sweet in New Orleans.
www.frenchcreoles.com /CreoleFood.html   (950 words)

 92.02.02: French Creoles in Louisiana: An American Tale
Creole life today will be mentioned as evidence of the Creoles’ tenacity and interest in holding on to their heritage.
Creoles began to have an influence on the territory in the 1760’8 with the help of O’Reilly and Unzaga who included them in the government and encouraged marriages between the French Creoles an Spanish soldiers.
A Creole is a n ‘white person descended from the French or Spanish settlers of Louisiana and the Gulf States and preserving their characteristic speech and culture.’.
www.yale.edu /ynhti/curriculum/units/1992/2/92.02.02.x.html   (6459 words)

 Bourbon Street Restaurant, Bar&Boutique Hotel   (Site not responding. Last check: 2007-10-21)
"Cajun" and "Creole" cuisine is native to the "Bayou" country in the State of Louisiana.
Creole cuisine was the creation of the French and Spanish settlers and their Black servants, and it is perhaps the best characterized by the sauces.
Creole sauces are creamy and full-flavored with the rich use of herbs and spices.
www.bourbonstbkk.com /cajun.html   (185 words)

 Cajun's Choice Louisiana Foods - Cookin' With Jazz!
This prime geography situated on a bustling gulf and threaded with rivers, is favored with fertile swampland and prairie.
A red jambalaya using tomato sauce is characteristic of the Creoles while a brown jambalaya is representative of the Cajuns.
With the rise in popularity of Cajun cuisine and culture in the 1970s and 80s, Cajun foods and recipes could be found on menus throughout the U.S..
www.cajunschoice.com /cajuns.html   (1114 words)

 Creole and Cajun Cuisine
The Creoles were the European born aristocrats, wooed by the Spanish to establish New Orleans in the 1690's.
Creole cuisine, then, is that melange of artistry and talent of cooking, developed and made possible by the people of various nations and cultures who settled in and around New Orleans, and is kept alive by Louisiana sharing it with the rest of the world.
Cajun cuisine was called by someone as the "table in the wilderness", a creative adaptation of indigenous Louisiana foods by the Acadians.
www.landrystuff.com /cuisine.html   (1404 words)

 Soul Of America - New Orleans: Creole Cuisine   (Site not responding. Last check: 2007-10-21)
In 1767, Spaniards took control of the land adding their cuisine, which was influenced by the Moors incursions to Spain from 1000 AD through the Crusades.
Technically, a Creole is a city resident who claims to be of French descent and speaks a mixture of French and English.
Being country-based, Cajun cuisine is more earthy with an emphasis on larger portions and less on presentation compared to urban-based Creole cuisine.
www.soulofamerica.com /cityfldr/orleans20.html   (675 words)

 creole cuisine - Masses of information   (Site not responding. Last check: 2007-10-21)
Creole cuisine is a style of cooking originating in Louisiana (especially New Orleans) that blends French...
Cajun and Creole cuisine are rich, diverse cuisines based on French cooking, with a mélange of French, Spanish, African and other influences.
Creole cooking is based on French cooking but is a rich, diverse mélange of not only French, but Spanish, African...
www.food-megasite.com /articles/creole-cuisine.html   (294 words)

 Cajun and Creole Cuisine
Creole dishes may call for butter as the base of a roux instead of oil, and oils can vary too, including vegetable oil, lard, bacon fat, and even duck fat.
In fact the Creole culture is seen by some as no longer existing; the cuisine has been kept alive (and successfully so) in the kitchens of individuals and restaurants.
Creoles were aristocratic people and developed a rather sophisticated society in Louisiana.
www.uwf.edu /tprewitt/sofood/cajun.htm   (4413 words)

 The Encyclopedia of Cajun and Creole Cuisine
Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s.
Chef Folse has hand picked the recipes for each chapter to ensure the very best of seafood, game, meat, poultry, vegetables, salads, appetizers, drinks and desserts are represented.
From the traditional to the truly unique, you will develop a new understanding and love of Cajun and Creole cuisine.
www.jfolse.com /encyclopedia.htm   (204 words)

 cajun recipes | creole recipes | louisiana recipes   (Site not responding. Last check: 2007-10-21)
The inhabitants of New Orleans called themselves "creoles" which at the time meant "native inhabitants" as opposed to the Americans who began to move into the city after Jefferson's purchase of the territory in 1803.
From the Cajun point of view, Cajun and Creole cuisine are similar when compared to "American" cuisine but differences appear when they are compared to each other.
Creole is more closely associated with the food of New Orleans, while Cajun food is associated with that of the parishes surrounding the city.
www.recipegoldmine.com /regionallouisiana/louisiana.html   (277 words)

 Recipes Today: Spice It Up With Cajun/Creole Cuisine
The Cajun/Creole cuisine we went searching for turned out to be street fare of polish sausage, the infamous Lucky Corn Dogs and a roast beef gyro.
Yet they could easily be omitted and not missed, as the Creole seasonings stand alone in the area of “some like it hot.” Many people find the spices too intense for their taste buds.
Shrimp Creole is a popular dish that you will find on most every menu in New Orleans – from the finest of dining to the mom-and-pop establishments.
recipestoday.com /resources/articles/cajun.htm   (980 words)

 FrenchQuarter.com: Cajun, Creole or Somewhere In Between?
Adding to the confusion are the many similarities between the two cuisines, which both evolved under heavy French influence, often use the same ingredients and sometimes even feature dishes with the same names, though these can appear and taste noticeably different.
Creole chefs are much more likely to use oysters, shrimp and crab meat than their Cajun counterparts.
At their best, both Cajun and Creole cuisines draw from the abundance of Louisiana’s resources and are nurtured by cultures that celebrate the role of good food in family and social life.
www.frenchquarter.com /dining/creolecajun.php   (847 words)

 Adventure : Fine Living Essentials : Cajun and Creole Cuisine : Fine Living
Cajun cuisine is distinguished by it's spicy flavors.
Cajun and Creole each have their distinctive ingredients, but certain recipes like gumbo and jambalaya have resulted in some cross over.
Creole food is influenced by French, Spanish, African and Caribbean cuisines.
www.fineliving.com /fine/adventure_essentials/article/0,1663,FINE_1421_2460616,00.html   (286 words)

 TonKen’s Seychelles Creole Spices & Condiments   (Site not responding. Last check: 2007-10-21)
The basic ingredients of the Seychelles cuisine are tomatoes ('ponmdamour'), onions (‘zonyon’), ginger ('zenzanm'), garlic ('lay') and chillis ('piman').
Coconut milk is a popular thickener and flavour enhancer for many curry dishes and some sweet and savoury desserts.
Fresh seafood (especially fish and octopus), rice, vegetables and tropical fruit are the keynote of the Seychelles cuisine, although meat is increasingly an important ingredient.
members.optusnet.com.au /~tonken/cuisine.html   (177 words)

 Pilot Guides.com:Caribbean Recipes: Planet Food Caribbean: Creole Cuisine
Its cuisine is known as Creole, derived from the Spanish word crillo (meaning native to an area).
Staples of Creole cooking remain seafood, meat (especially pork), rice and peas, vegetables (especially plantains), chilli, spices and bread but styles and favourites tend to vary from island to island.
Guadeloupe is quite possibly the best place to try Creole cuisine; it's still part of France and the influence of this culinary heavy weight makes it the gastronomic mecca of the Caribbean.
www.pilotguides.com /tv_shows/planet_food/food_guides/caribbean/creole_cusine.php   (1396 words)

 Nation's Restaurant News: The new New Orleans - Cajun and Creole cuisine - Culinary Currents
"I've taken the regional Creole and Cajun and put my own signature on it by simplifying and lightening it up with less butter, cream and roux," added Fennelly, who previously was the chef of Santacafe in Santa Fe, N.M., where he combined Asian, Southwestern and Italian cuisines.
Larkin said, "I'm trying to incorporate the spirit of the Creole cuisine by using the spices." Many of his dishes are based on a Southwestern cooking style.
Selman's influences are evident in a number of his dishes, including softshell crabs with ginger-lime-cilantro butter and fl beans, $17.95, and crab cakes served with tarragon tartar sauce and lentils tossed in a lemon vinaigrette, $5.25.
www.findarticles.com /p/articles/mi_m3190/is_n5_v27/ai_13387599   (1000 words)

 French Caribbean Cuisine Ovide   (Site not responding. Last check: 2007-10-21)
Or they represent the outcome of personal research.… In short, they are the culinary showcases of fascinating lands, complex and diverse, quite unknown in the United States, but which are worth the journey.
The cuisine of the French West Indies has been greatly influenced by consecutive waves of immigration by the Caraibes, Spaniards, Dutch, Africans, Indians, Chinese, and French.
Stéphanie Ovide was born and raised in Guadeloupe.
www.lisaekus.com /food_media_resources/frenchcaribbeancuisine.htm   (906 words)

 Zacharys Creole Cuisine - New Orleans   (Site not responding. Last check: 2007-10-21)
For a truly unforgettable dining experience, visit Zachary's Creole Cuisine and remember to use your American Express® Card.
Enjoy New Orleans Creole Cuisine for Buffet, Lunch, Dinner and Sunday Brunch.
Dine at Zachary’s Creole Cuisine, the gem of the Riverbend.
www.americascuisine.com /neworleans/zacharys.html   (63 words)

 Creole Cuisine - compare prices, reviews and buy at NexTag - Price - Review
The Trout Point Lodge Cookbook: Creole Cuisine from New Orleans to Nova Scotia
Cajun and Creole Cuisine: From Gumbo to Jambalaya - Vibrant Louisiana Food Made Deli...
Mam Papaul's Scampi Sauce The large number of Italian immigrants to South Louisiana inspired this contribution to Cajun-Creole cuisine.
www.nextag.com /serv/main/buyer/OutPDir.jsp?search=creole+cuisine   (239 words)

 Tony Chachere's Creole Kitchen
He became famous for developing the first versatile seasoning blend that Louisianians came to adopt as their own.
Here you'll find a collection of the most requested recipes of our unique South Louisiana cuisine.
We've got traditional Cajun and Creole recipes, as well as recipes we love here in Louisiana in the new millenium.
www.tonychachere.com   (142 words)

 Amazon.ca: Books: Jambalaya, Crawfish Pie, File Gumbo: Cajun and Creole Cuisine   (Site not responding. Last check: 2007-10-21)
Tried and true Cajun and Creole recipes from the heart of South Louisiana.
Bring the Jazzy taste of New Orleans to your kitchen with an easy to follow and often witty collection of town and country Cajun Cuisine.
Todd-Michael is currently working on a new cookbook entitled Magical Mardi Gras Cuisine and a new children's book The Cajun Mouse & The Creole Mouse.
www.amazon.ca /exec/obidos/ASIN/0595093582   (280 words)

 Feeding America
La Cuisine Creole: A Collection of Culinary Recipes, From Leading Chefs and Noted Creole Housewives, Who Have Made New Orleans Famous for its Cuisine.
This is one of the great classics of Creole cuisine.
These two books, along with Celestine Eustis' Cooking in Old Creole Days offer a splendid introduction to one of America's most unique cuisines.
digital.lib.msu.edu /projects/cookbooks/html/books/book_38.cfm   (280 words)

 Mauritian cuisine, recipes from Mauritius
The eating habits of the Mauritians inevitably reflect the ethnic diversity of its people: Creole rougailles, Indian curries, Muslim bryanis, Chinese sweet-and-sour pork, French delicate dishes, English bacon and eggs,......
Basic ingredients of the Creole cuisine are the tomatoes (known as pommes d'amour), onions, ginger, garlic and chillies.
The delicate blend of spiciness and subtle mix of ingredients constitute the setting for the event-related Muslim cuisine.
ile-maurice.tripod.com   (488 words)

 New Orleans Hotel Specials   (Site not responding. Last check: 2007-10-21)
Enjoy traditional and contemporary creole cuisine in the casual elegance of a restored 1794 cottage with muraled dining room walls and a lovely garden patio.
Experience traditional and innovative Creole Cuisine at its best, while relaxing in an atmosphere surrounded by the sweet sounds of jazz and light classical music.
Louis XVI is not only known for its cuisine and service, it is also justifiably renowned for its elegant ambience and romantic atmosphere.
www.neworleansonline.com /adm/ethel/deleteme.html   (2532 words)

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