Dishes typical of Creole foodAn example of creole jambalaya
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Louisiana Creole cuisine (French: cuisine créole, Louisiana Creole: manjé kréyòl, Spanish: cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences,[1][2] as well as influences from the general cuisine of the Southern United States.
Creole cuisine revolves around influences found in Louisiana from populations present there before its sale to the United States in the Louisiana Purchase of 1803.
The term Creole describes the population of people in French colonial Louisiana which consisted of the descendants of the French and Spanish, and over the years the term grew to include Acadians, Germans, Caribbeans, native-born slaves of African descent as well as those of mixed racial ancestry.
Creole food is a blend of the various cultures that found their way to Louisiana including French, Spanish, Acadian, Caribbean, West African, German and Native American, among others.[3]
^Beggs, Cindy; Gipson, Bridget; Shaw, Sherrie."Cajun and Creole Cuisine", University of West Florida. Archived from the original on April 29, 2001. Retrieved December 13, 2015
^John D. Folse https://www.goodreads.com/book/show/547717.The_Encyclopedia_of_Cajun_Creole_Cuisine
^"Home". creoleandcajun.com.
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