Creole cuisine
New Orleans fare
Creole cuisine is the cooking tradition that developed in Louisiana, blending French, Spanish, African, and Caribbean influences.
It typically features rich sauces, seafood, and dishes like gumbo, jambalaya, and étouffée.
Creole cooking is often distinguished from Cajun cuisine as more urban and refined, though the two overlap considerably: We had Creole cuisine at a restaurant in the French Quarter.
- gumboSpiced Louisiana stew
- okraEdible mucilaginous pod
- holy trinityEssential three-part foundation
- jambalayaSpicy Louisiana rice dish
- shrimpSmall edible crustacean
étouffée · roux · beignets · bread pudding · French gastronomy · Louisiana · crawfish · crawfish boil · seafood boil · boudin · cayenne pepper · hot sauce · andouille · blackening · tasso · po' boy · New Orleans · mirliton
- cuisinesItalian, American, Asian, French, Chinese
- LouisianaNew Orleans, Baton Rouge, Bourbon Street, Shreveport, French Quarter
- New OrleansFrench Quarter, Bourbon Street, Mardi Gras, Jackson Square, jazz
- regional cuisineTexas chili, New England clam chowder, Texas BBQ, Chicago deep dish, Detroit pizza
- Creole culturesmixed heritage
- French AmericaCajun, French Quarter, New Orleans, Cajun French, Acadian
Creole cuisinebland food
Unseasoned, tasteless cuisine
boiled dinner · English cuisine · Scandinavian cuisine · hospital food · raw food diet
Creole cuisineindigenous cuisine
Food traditions of original inhabitants
native cuisine · traditional Japanese cuisine · farm-to-table