What is Creole food?

Although Creole food is found primarily in the United States in Louisiana, its heritage has many cultural influences that make it popular around the world. Creole food has cultural influences from all countries on the American trade route. The slaves came from West Africa and traveled to the Caribbean, the east coast of South America and back to Louisiana. When they arrived in the New World, the slaves cooked things that were fed to the owners of slaves and slaves for hundreds of years.

Cooking Western Africa, filled with styles of cooking and food from the trade route of slaves, was brought to Louisiana and called Creole food. The level of spices depends on who prepares food. The basic component of the beginning of almost all Creole dishes is Roux . Roux, French for "brown sauce", is a base used for Gravies and Sauces in the Kreole Cookrál. Roux is made to use three of the most popular Creole dishes: red beans and rice, jambalaya and gumbo.

Many of the most popular Creole dishes have a long history behind them. For example, red beans and rice were traditionally made on Monday. Tradition comes from time in history, when the dinner Ham was served on Sunday, and Monday was washing the days. Women could wash their clothes while letting a pot of beans cook throughout the day. Although Monday's tradition is not very popular, red beans and rice remain one of the dishes of the selection for Mardi Gras celebrations and another large assembly.

Another favorite Creole dish for big celebrations is Jambalaya. Jambalaya was the product of Spanish influence in Louisiana and was supposed to be a substitution for paella, a national meal in Spain, which is made with saffron. With saffron is not easily available due to COST, tomatoes have been replaced in sausage, rice and vegetable bowl.

Gumbo, also popular food for big celebrations is goulash or soup that usually contains meat and/or molluscs likeare shrimp or crafts, and the octures. The soup is reinforced with a round or with a file powder, which is ground Sassafras, which is made of Choctaw Indians. Gumbo also contains peppers, onions and celery, which is referred to as the "trio" in the Creole food. Gumbo is steamed all day and is served on rice.