This website uses cookies

Cookies remember you so we can give you a better service online. By using this website or closing this message, you are agreeing to our Cookies noticeClose
Skip to content
« back to encyclopedia search results

Creole cooking

To be found in New Orleans and its outlying parishes, where French traditions, have mingled with those of Spain, England and the native Indian population to create a distinctive cuisine.

This style of cookery is often seasoned with thyme, bay leaf and sassafras filé (a seasoning for gumbo made with ground sassafras leaves). Its main ingredients are local crabs, crayfish, ham, oysters, rabbit, salt pork, shrimp, squirrel, turkey, wild duck accompanied by beans, okra and rice. See 'Cajun cooking'

If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.

Reviews / Comments

Not yet reviewed

Be the first to add a review