Louisiana food is distinctive created from more than 300 years of food traditions that combines influences from Mexico to Africa, Europe and Native American cultures. Gumbo is a dish that combines two or more meats or seafood that combines influences from African, European and Native American cultures.
The name comes from the Bantu word for okra, a fibrous plant that is eaten in soups, stews, fried, sauteed and steamed.
Gumbo is also a perfect example of what makes Louisiana food unique and it tells a story of where you come from. Made with seafood, your from the coast. With meats like venisor or squirrel, your family has a history of hunters and living form the land. Gumbo is normally served with rice, but if you spoon it over potato salad, your heritage comes from Germany.
Creole is Louisiana’s haute cuisine of New Orleans restaurants that developed from the intensive blending of the city’s various food traditions, many of which originated with European-trained chefs. Cajun and Creole cooking are the products of 300 years of continuous sharing and borrowing among the region’s many cultural groups. The French contributed sauces (sauce piquante, étouffée, stews, bisque), sweets (pralines, a modified French confection with pecans instead of the original walnuts), and breads (French bread, beignets or square doughnuts with powdered sugar, and corasse, fried bread dough eaten with cane syrup).
The Spanish added jambalaya (a spicy rice dish probably from the Spanish paella).
Join guest host Jim Picht along with Lousianians Bill and Laura Weatherford, all Louisianan foodies ready to talk Cajun and Creole.
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Appreciation to Louisiana Folk Life for Creole Cusine information
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