Creole cuisine
Creole cuisine is a style of cooking originating in Louisiana (especially New Orleans) that blends French, Spanish, and American influences. It also bears hallmarks of Italian cuisine, as well as Caribbean and African touches. It is vaguely similar to Cajun cuisine in ingredients, but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, and Creole cooking tends more toward classical European styles adapted to local foodstuffs.
Popular Creole dishes include Jambalaya, Crawfish Bisque, Shrimp Creole, Turtle Soup, Oysters Rockerfeller, Pompano en Papilliote, Oysters en Brochette etc.
Famous Creole restaurants in New Orleans include Antoine's, Arnaud's, Commander's Palace, and Galatoire's.
See also
