Louisiana Creole cuisine
As Creole cuisine kitchen is called, which is native to the United States in Louisiana and especially in New Orleans. It has similarities with the Cajun cuisine the same region, but is closer to the classic French cuisine. Forms a basis for many dishes in both kitchen traditions, for example, the so-called "Holy Trinity " (Holy Trinity ), which consists of finely chopped onions, peppers and celery.
Word origin
The word Creole is a derivative of the Spanish word criollo and means as much as " native ". In the 16th century, so the Spaniards were called, who were born in the Spanish colonies in South America. In Louisiana, the descendants of the French and Spanish colonists were called so in the 17th and 18th centuries. Later the meaning of the term has been increasingly expanded so that eventually thus simply the origin was called from New Orleans.
Origins
While the Cajun cuisine of the French-born descendants of the Acadians is geared more towards hearty and rustic, the Creole cuisine is influenced by the many immigrants from Europe and tends to follow the upmarket European cooking traditions, especially of French cuisine. Among other things, French, Spaniards and Italians in each case brought their culinary traditions one, adapted them to the locally available ingredients and integrated American and African elements which meet over slaves from Africa and the Caribbean colonies there. The Creole cuisine can be found especially in the area of New Orleans.
Well-known dishes and restaurants
Examples of Creole cuisine in Louisiana are the so- called Red Jambalaya, prepared as opposed to the Cajun version with tomatoes, Pain Perdu, comparable to the German arms Ritter, the famous beignets (a type of donut) from the Café du Monde in New Orleans or even Pompano en papillote ( a Makrelenart baked in parchment paper ), oysters Rockefeller ( baked oysters) and Eggs Sardou.
Even the stew gumbo belongs both to Cajun cuisine as well as for Creole cuisine, with Creole gumbo rather light - as are dark brown and unlike the Cajun variant can contain tomatoes.
Also popular in both variants kitchen is Red beans and rice, which is on the menus of upscale restaurants in Louisiana despite its simplicity. Another typical dish is Shrimp Creole, a stew with shrimp.
Above all, New Orleans has a large number of Creole restaurants, the oldest and most famous are Antoine's, Arnaud's, Brennan's, Commander's Palace and Galatoire's.
Swell
- Andrew F. Smith, The Oxford Encyclopedia of Food and Drink in America, Oxford University Press 2004, Cajun and Creole food products, pp. 150 ff