Creole cuisine (Louisiana)
As Creole cuisine kitchen is known that in the United States in Louisiana , especially in New Orleans , is resident. It has similarities with the Cajun cuisine of the same region, but is more oriented towards classic French cuisine . A basis for many dishes in both cooking traditions example is the so-called. "Holy Trinity" (Holy Trinity) , which consists of finely chopped onions, peppers and celery.
Word origin
The word Creole is derived from the Spanish word Criollo . In the 16th century, this was the name given to the Spaniards who were born in the Spanish colonies in South America . This is how the descendants of the French and Spanish colonists were called in Louisiana in the 17th and 18th centuries. Later, the meaning of the term was expanded more and more, so that ultimately it simply referred to the origin from New Orleans.
Origins
While the Cajun cuisine of the French descendants of the Acadians is rather hearty and rustic, the Creole cuisine is shaped by the diverse immigrants from Europe and tends to follow the more upscale European cooking traditions, especially French cuisine . French, Spanish and Italians, among others, brought their kitchen traditions to the table, adapted them to the locally available ingredients and integrated American and African elements that came to Louisiana via slaves from Africa and the Caribbean colonies.
Well-known dishes and restaurants
Examples of Creole cuisine in Louisiana are the Red Jambalaya , which, in contrast to the Cajun variant, is prepared with tomatoes, Pain Perdu, comparable to the German Poor Knight , the well-known beignets from the Café du Monde in New Orleans or Pompano en papillote (a type of mackerel baked in parchment paper), Oysters Rockefeller (baked oysters ) and Eggs Sardou .
The gumbo stew is part of both Cajun cuisine and Creole cuisine, although Creole gumbos are more light brown than dark brown and, in contrast to the Cajun variant, can contain tomatoes. Red beans and rice , which despite its simplicity, is on the menus of upscale restaurants in Louisiana, is also popular in both kitchen variants . Another typical dish is shrimp creole , a stew with shrimp .
New Orleans in particular 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, article Cajun and Creole Food , p. 150 ff.
literature
- John D. Folse: The Encyclopedia of Cajun & Creole Cuisine , 2004, ISBN 0-9704457-1-7
- Birgit Weidt: The Creole Cookbook , Jacoby & Stuart , 2015, ISBN 978-3-942787-47-5
