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Topic: Louisiana Creole cuisine

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	Finance Choices - Personal Finance Wiki
		Louisiana averages 27 tornadoes annually, and the entire state is vulnerable to a tornado strike, with the extreme southern portion of the state slightly less vulnerable than the rest of the state.
		The remainder of central, west central, and northwest Louisiana was home to a substantial portion of the Caddo nation and Natchitoches confederacy consisting of the Natchitoches in Natchitoches parish, Yatasi and Nakasa in the Caddo and Bossier parishes, Doustioni in Natchitoches parish, and Quachita in the Caldwell parish and the Adai in Natchitoches parish.
		Louisiana's French settlements contributed to further exploration and outposts, concentrated along the banks of the Mississippi and its major tributaries, from Louisiana to as far north as the region called the Illinois Country, around Peoria, Illinois and present-day St.
	www.financechoices.co.uk /personal-finance-wiki.php?title=Louisiana (4238 words)

	Free Essay Cajun Food and Culture (Site not responding. Last check: 2007-10-12)
		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.
		Creole cuisine is that of artistry and talent, developed and made possible by the nations and cultures who settled in and around New Orleans.
	mail.echeat.com /essay.php?t=25986 (1104 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, French Caribbean, African, 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, whereas the cooking of the Louisiana Creoles tended more toward classical European styles adapted to local foodstuffs.
		The creole cuisine of Austin Leslie from the late Pampy's Creole Kitchen in New Orleans is preserved in this eGullet pictorial from July of 2005.
	en.wikipedia.org /wiki/Louisiana_Creole_cuisine (297 words)

	Louisiana's Living Traditions: Food Traditions
		Louisiana's complex blending of cultures over 300 years produced distinctive regional food traditions for which we are known worldwide.
		But Creole most often refers to the haute cuisine of New Orleans restaurants that developed from the intensive blending of the city's various food traditions, many of which originated with European-trained chefs.
		North Louisiana families are fond of a wide range of vegetables, but have a special affinity for beans and peas.
	www.louisianafolklife.org /LT/CSE/creole_food_trad.html (2300 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)

	TABASCO® - What the difference between Cajun and Creole Cooking?
		Cajun and Creole are the opposite ends of the distinctive south Louisiana cuisine.
		A Creole is one born in south Louisiana of parents who immigrated from Europe--most particularly France, Spain, and Portugal.
		Creole jambalaya tends to be reddened with tomato, while Cajun jambalaya tends to be brown and lack tomato.
	www.tabasco.com /taste_tent/menu_planning/cajun_vs_creole_cooking.cfm (923 words)

	Experience Great Cajun & Creole Food and Recipes with Chef John Folse & Co.
		The Creoles were the offspring born in New Orleans of the European aristocrats, wooed by the Spanish to establish New Orleans in the early 1690s.
		Creole cuisine is indebted to many unique people and diverse cultures who were willing to contribute and share their cooking styles, ingredients and talent.
		Creole cuisine, then, is that melange of artistry and talent, developed and made possible by the nations and cultures who settled in and around New Orleans.
	www.jfolse.com /mm_history.htm (1907 words)

	Creole and Cajun Cuisine (Site not responding. Last check: 2007-10-12)
		South Louisiana has two unique cuisines: the Creole cuisine with its rich array of courses indicating its close tie to European aristocracy, and Cajun cuisine with its one potmeals, pungent with the flavor of seafood and game.
		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)

	Cajun's Choice Louisiana Foods - Cookin' With Jazz!
		When the Louisiana territory was traded to Spain in 1763, the Spanish added their influence to Creole cuisine.
		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)

	Pointe Coupée Parish History: Text - Chapter One (Site not responding. Last check: 2007-10-12)
		The parish, established in 1728, was one of the oldest in Louisiana.
		The principal settlements in Louisiana are on the Mississippi.
		Observations of the Colony of Louisiana From 1796 to 1802.
	www.creolewest.com /prototype/textexcerpt.html (9997 words)

	The Encyclopedia of Cajun and Creole Cuisine
		Chef Folse's seventh cookbook is the authoritative collection on Louisiana's culture and cuisine.The book features more than 850 full-color pages, dynamic historical Louisiana photographs and more than 700 recipes.
		Cajun and Creole cuisine was influenced by seven nations that settled Louisiana, from the Native Americans to the Italian immigrants of the 1800s.
		Relive the adventure and romance that shaped Louisiana, and recreate the recipes enjoyed in Cajun cabins, plantation kitchens and New Orleans restaurants.
	www.jfolse.com /encyclopedia.htm (204 words)

	Recipes \| Olivier's Creole Restaurant
		The Creoles are descendents of the Europeans, mostly merchants and traders who immigrated to the city of New Orleans and established their own particular heritage in the New World.
		Creoles, living in the city, had access to a variety of spices and influences available at the port markets, as well as a more leisurely lifestyle.
		With this time and leisure, they were able to experiment and create their own cuisine, a blend of the European sensibilities with Louisiana's environment.
	www.olivierscreole.com /recipes/index.shtml (492 words)

	: Cajun Cuisines of South Louisiana :
		The ladies and their imported cooks tried to adapt their native cuisines to the bounty available in the south Louisiana swampland, but, much to their dismay, many of the necessary ingredients to concoct the smooth sauces and delicately flavored dishes from the old country were not locally available.
		While the Creoles were establishing New Orleans, the Acadians began settling the wild, mysterious swamps and bayous west and south of the city.
		The Creoles led a life of luxury as rich planters and the dishes which emerged from their kitchens emulated the grand cuisine of their homeland.
	www.louisianafishfry.com /cajun.php (1484 words)

	Cajun AND Creole Cuisines (Site not responding. Last check: 2007-10-12)
		Creole dishes tend to be milder than Cajun, and initially evolved from French techniques and recipes.
		In Cajun cuisine, it is often served with cracklins (fried pig skins) and saltine crackers.
		Red beans and rice - is an emblematic dish of Louisiana Creole cuisine (not originally of Cajun cuisine), traditionally made on Mondays with red beans, vegetables (onion and celery), spices (thyme, cayenne pepper, and bay leaf), and pork bones left over from Sunday dinner, cooked together slowly in a pot and served over rice.
	www.geocities.com /BourbonStreet/3131/food.html (5529 words)

	FrenchQuarter.com: Cajun, Creole or Somewhere In Between?
		Indeed, famed Louisiana chef John Folse once explained the difference with the anecdotal quip that Cajuns eat in the kitchen and Creoles eat in the dining room.
		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 (858 words)

	Information And Resources About Louisiana
		Louisiana is a Southern state of the United States of America.
		Louisiana's French settlements contributed to further exploration and outposts, concentrated along the banks of the Mississippi and its major tributaries, from Louisiana to as far north as the region called the Illinois Country, around Peoria, Illinois and present-day St. Louis, Missouri.
		A number of cities in Louisiana are also home to Jewish communities, notably Shreveport, Baton Rouge, and New Orleans.[3] The most significant of these is the Jewish community of the New Orleans area, with a pre-Katrina population of about 12,000.
	www.seegeorgiarealestate.com /Louisiana.htm (4006 words)

	Cajun and Creole Cuisine
		Rice was introduced to Louisiana in 1718, largely to substitute the wheat that was unable to prosper as a local crop.
		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.
	www.uwf.edu /tprewitt/sofood/cajun.htm (4413 words)

	THANKSGIVING \| louisiana cuisine
		Louisiana is the birthplace of a regional American cuisine as rich and as complex as its European counterparts.
		Unique to the New World, this cuisine evolved from two distinct cultures and populations, both of French origin: the Creoles and the Cajuns.
		The term "Creole" although ambiguous, generally refers to descendants of the French aristocracy established in the New World French colonies of Louisiana or in the Caribbean.
	www.thanksgivingparis.com /louisiana_cooking.htm (326 words)

	Asado Argentina » Salsa Criolla - Criollo or Creole Sauce
		Creole is widely used to reflect the cultures and cuisines of the Caribbean and Louisiana, for example, that are based on influences of European, particularly French descendants.
		If you are familiar with Louisiana creole cuisine, you’ll notice that the ingredients and methods of preparation of salsa criolla are not that far off from what is known as creole sauce.
		Also, native cuisine, based on past European influences, is known in Argentina as comida criolla.
	www.asadoargentina.com /salsa-criolla-criollo-or-creole-sauce (397 words)

	About Louisiana cuisine
		Here's an article about the joys of our local Louisiana cuisine, written by Malcolm Hébert, a cookbook author, the former food and wine editor of the San Jose Mercury News, and the son of Louisianians.
		Many Creoles were rich planters and their kitchens aspired to grande cuisine.
		There is one rule that both the Creoles and Cajuns agree upon and that is that there is no one rule and no one recipe when it comes to matters of food.
	www.gumbopages.com /food/about-food.html (819 words)

	The Creole and Cajun Recipe Page
		Here we celebrate the marvelous Creole cuisine of New Orleans, and the hearty cooking of Acadiana (or "Cajun country").
		Creole and Cajun cooking uses certain specific ingredients and techniques with which you might want to familiarize yourself.
		The Creole and Cajun Recipe page is a subset of The Gumbo Pages, a massive and wonderful musical, cultural and culinary World Wide Web site concentrating on New Orleans, southern Louisiana, Acadiana ("Cajun country"), roots music and the wide world of non-commercial radio.
	www.gumbopages.com /recipe-page.html (1179 words)

	Edmonton Cajun Cuisine,Edmonton Creole Cuisine, Edmonton Restaurant
		At Louisiana Purchase, we cook authentic Cajun and Creole food.
		Louisiana Purchase restaurant has been part of Edmonton’s dining scene since September, 1989.
		Independently owned and operated by chef Dennis Vermette and his wife Nancy, the restaurant has served tasty and satisfying Creole and Cajun dishes at a reasonable price.
	www.louisianapurchase.ca (140 words)

	Cajun, Creole & Local Cuisine
		Cajun American cuisine, such as pasta Cajunara with julienned ham tasso and mushrooms in Alfredo sauce, or calamari scampi over angel hair pasta.
		Contemporary Creole cuisine located in the heart of the French Quarter, with all the hospitality characteristic of New Orleans and the Brennan family.
		Enjoy traditional Creole full-service, six course table d'hôte fare, from the famous beef brisket to the bread pudding, with choice of entree.
	www.alanet.com /index_files/Page7310.htm (979 words)

	Untitled Document
		Gumbo, the African word for okra, was brought to Louisiana by the African slaves and evolved to become a part of both Creole and Cajun cookery.
		The Creoles were mostly descendants of European aristocrats who came to the New Orleans as pioneers hoping to establish a prosperous life in the New World.
		Their cuisine was a potpourri of the dishes from the French, Germans, Spanish, Italians and Native Americans, as well as West Indians and Africans brought in from the slave trade.
	www.louisianaculinary.com /Articles/Headlee122105cjncreole.htm (495 words)

	Praise & Press \| Olivier's Creole Restaurant
		Cajun and Creole" on the Food Network featured Olivier's famous gumbos as one of the episode's centerpieces, including a gumbo "taste-off" in which Armand Olivier Sr.'s recipe came out on top.
		The original turn-of-the-century recipes have been passed down intact, so Olivier's prides itself on offering what is arguably the most authentic Creole food in the country.
		If you want fabulous Creole cuisine served in a marvelous setting, then be sure and dine at Olivier's.
	www.olivierscreole.com /media/index.shtml (718 words)

	Froggy Bottom Louisiana Cuisine
		The Froggy Bottom Louisiana Cuisine cajun cookbook is a masterful collection of over 400 authentic cajun and creole recipes that is sure to spice up your kitchen.
		The culinary cultures above and below Bunkie, Louisiana are quite different, and the authors have succeeded in blending these two cuisines by starting with the basic ingredients of one area and flavoring them with the spices of the other.
		The term "Froggy Bottom" refers to an area in a small town in north Louisiana; and, it is also mindful of the night sounds of a south Louisiana swamp - a fitting title for this diverse collection of delicious recipes from both regions.
	www.neworleansshowcase.com /fs00426.html (354 words)

	Welcome to CIAKids : World Flavors - Louisiana
		Many people think of Louisiana cooking as mixture of the Cajun and Creole dishes that are especially popular in the southern part of the state.
		Whether you are eating Cajun or Creole cuisine, rice will often accompany or be a part of the meal.
		Louisiana cooking varies a bit in the Northern part of the state.
	www.ciakids.com /forkids/kitchen/louisiana/index.html (243 words)

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