The Essence of Creole Cooking

When it comes to Creole cooking, there is no doubt it is the most unique American offering to some of the best food. Creole food is even classified with Europe's exquisite cookery. New Orleans, Creole cooking's birthplace, has become a center where gourmets from all over the world come to enjoy as much as they can. Defined, it is a mixture of French, Spanish and Anglo Saxon dishes developed by the expertise of African-American cooks, and flavored with elements used by regional Choctaw Indians.

The primary ingredients used are a type of fowl, Salt-water and fresh-water fish, oysters, crayfish and shrimps. In Louisiana, French and Spanish settlers were adamant about sustaining their culture and language. They were called Creole, which means having a cultural grounding and preference for living an elegant lifestyle. Creoles in earlier times lived in luxurious homes. They entertained profusely and cooked on a very high scale in their plantations and town homes. Familiar dishes are gumbos and jambalaya's. All dishes have the seafood ingredient. Most of all, Creole cooking is defined by the seasoning. pepper is used the most. Other ingredients are onions, garlic, green pepper and various spices.

That is what makes many of Creole dishes singular. One common seasoning is file. File is made from powdered Sassafras leaves. It flavors and textures the food. It is always added to the dish last. Another common ingredient is okra. The African word for okra has been changed to gumbo. Gumbos use okra as its flavoring and thickener. Yet another element of Creole dishes is the combining of various fowl and seafood into one dish, that is equal to a stew. Jambalaya's are like this, and is branded by adding rice. Fish and chicken are cooked in paper bags to keep their flavor.