Louisiana Creole cuisine

Dishes typical of Creole food
An example of creole Jambalaya.

Louisiana Creole cuisine (French: Cuisine créole, Spanish: Cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, Amerindian influences,[1] [2] as well as influences from the general cuisine of the Southern United States.

Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana before the sale of Louisiana 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 upper class, and over the years the term grew to include native-born slaves of African descent as well as those of mixed racial ancestry. Like the people, Creole food is a blend of the various cultures of New Orleans including West African, French, Spanish, Caribbean, and Native American, among others. Creole cuisine is thought of as a little higher brow or aristocratic compared to Cajun. [3]

  1. ^ Beggs, Cindy; Gipson, Bridget; Shaw, Sherrie."Cajun and Creole Cuisine", University of West Florida. Archived from the original on April 29, 2001. Retrieved December 13, 2015
  2. ^ John D. Folse https://www.goodreads.com/book/show/547717.The_Encyclopedia_of_Cajun_Creole_Cuisine
  3. ^ https://www.creoleandcajun.com