Creole cuisine: characteristics and main foods

What is Creole cuisine

What is meant by the term "Creole" ? Whether we speak of ethnicity, language or cuisine, Creole is all that comes from a mix of European and exotic, often referred to as post-colonial Caribbean cultures, where Spaniards, English and French mingled with locals giving life to an intermediate generation which retained characteristics of both strains.

Creole kitchens in the world are many, often interesting, some more famous than others, colorful and intriguing. Without doubt the most famous Creole cuisine, often called Creole cuisine tout-court is the Creole cuisine of Louisiana, in the southern United States.

In addition to having a Creole ethnicity, culture, music and language, Louisiana boasts a unique Creole cuisine where influential French, Spanish, Italian, Native American, South American, Caribbean (especially Haitian), African and Irish influences .

It is undoubtedly the most characteristic cuisine of the southern United States and the one that has influenced the rest of the American kitchens more than any other.

Among settlers, immigrants, slaves, pirates and more, Louisiana has turned out to be the ideal crossroads for the birth of this unique cuisine, based on corn and rice, smoked meats, duck, alligator, river fish (especially catfish), frog, turtle, squirrel and other local peculiarities, seasoned with special slase of French derivation.

Creole cuisine: typical dishes

Unique ingredients, special meats and fish, the taste of sauces and spices, French and Italian cooking methods, vegetables and semi-tropical fruits ... all this is what lies at the base of Louisiana Creole cuisine, which can be eaten almost exclusively on site. So what can we eat in the streets of New Orleans and other Louisiana cities around the Mississippi?

First of all the gumbo, the most typical of Creole soups . This is the Creole version of a typical Occitan dish, the bouillabasse (boil over low heat), a kind of French cacciucco with potatoes, garlic and onion.

In Louisiana the okra are added, which the French call okra, borrowing the African name of vegetables. Perhaps the name will tell you something: jambalaya.

It is a complex spicy rice with meat, fish, tomatoes and aromatic herbs. Another typical dish is creole shrimp, of Hispanic inspiration : they are cooked with a sort of spicy lard, along with onions and peppers. Shellfish is everywhere : lobsters, prawns, blue crabs. Wheat is used only for bread and rice and legumes (primarily red beans) are the most popular.

Where to eat Creole cuisine (on the street or in restaurants)

Street food and restaurant are both great options in Louisiana . The typical dishes of street food are often more fresh and genuine but the choice is reduced. The most particular dishes, especially the exotic meats, can be found here.

Every restaurant in Lousiana is a world of its own, with family secrets that make the variations of typical journeys unique . Restaurants are definitely preferred with regards to desserts.

Not to be missed in Creole cuisine

Creole cuisine deserves a trip to Louisiana . Not to be missed are the typical dishes, the sea food is very delicious, the “poor” dishes based on corn are also remarkable and all the strange variations with semi-unknown Caribbean vegetables deserve attention.

What to avoid in Creole cuisine

Avoid food designed for the average tourist, such as cans of alligator or prawns in pre-cooked sauce.

Advice and curiosity

There are no curiosities in Lousiana . We could mention the consistency of certain meats to which a European palate is little used. The alligator leaves many open mouths, as does the turtle. Get ready for a mess of spices in the same bite .

Dedicate time to desserts: an inevitable mix of Franco-Hispanic-American.