Science Fair Project Encyclopedia
Louisiana Creole cuisine
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 also bears hallmarks of Italian cuisine, as well as Caribbean and African touches. 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.
Famous Creole restaurants in New Orleans include Antoine's , Arnaud's , Commander's Palace , and Galatoire's .
Starting in the 1980s, Cajun influence became important, spurred by the popular restaurant of Chef Paul Prudhomme. A national interest in Cajun cooking developed, and many tourists came to New Orleans who expecting to find Cajun food there (being unaware that the city was culturally and geographically separate from Acadiana), so entrepreneurs opened or rebranded restaurants to supply this demand.
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