Creole cuisine

Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States which blends French, Spanish, West African, Amerindian, German, Italian and Irish influences, as well as influences from the general cuisine of the Southern United States.

Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana before the sale of Louisiana to the United States in the Louisiana Purchase of 1803.

Creole cuisine is the food culture of Louisiana centered on colonial influences of pre-United States of America

Deep-frying of turkeys or oven-roasted turduckens entered southern Louisiana cuisine more recently.

The following is a partial list of ingredients used in Creole cuisine and some of the staple ingredients.

Creole folkways include many ways of preserving meat, some of which are waning due to the availability of refrigeration and mass-produced meat at the grocer. Smoking of meats remains a fairly common practice, but once-common preparations such as turkey or duck confit (preserved in poultry fat, with spices) are now seen even by Acadians as quaint rarities.

Game is still uniformly popular in Creole cooking.

The recent increase of catfish farming in the Mississippi Delta has brought an increase in its usage in Creole cuisine in the place of the more traditional wild-caught trout (the saltwater species) and red fish.

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