Creole (food)

	Main Article	Discussion	Related Articles  [?]	Bibliography  [?]	External Links  [?]	Citable Version  [?]
	This editable Main Article is under development and subject to a disclaimer. [edit intro]

For other uses of the term, see Creole

Creole is a style of cuisine that originated in New Orleans, Louisiana, Louisiana, that combines aspects of French, Spanish, African, and Native American cooking. The style is based on French soups and stews, while incorporating tomatoes, onions, peppers, celery, okra, and local seafood such as crawfish, shrimp, and oysters.

Examples of popular Creole dishes include gumbo, jambalaya, and étouffée.

While the Creole cuisine originates from French aristocratic dishes, other cultures have influenced it to become the popular fusion cuisine it is today. Spanish influences on Creole cuisine include hot peppers, rice, and beans, and the extensive African influence in cooking styles arises from the cooks and chefs largely being African.

Creole food is frequently confused with Cajun cuisine, which is also prepared by the natives of Louisiana, primarily outside the New Orleans area, and which is somewhat different in nature, although it, too, frequently uses the abundant local seafood.