INGREDIENTS

INSTRUCTIONS

CREOLE CAJUN HISTORY
The Cajun and Creole cultures are quite distinct and so are their
cuisines. The Creoles  were the European born aristocrats, wooed by
the Spanish to establish New Orleans in the 1690's. Second born sons,
who could not own land or titles in their native countries, were
offered the opportunity to live and prosper in their family
traditions here in the New World. They brought with them not only
their wealth and education, but their chefs and cooks. With these
chefs came the knowledge of the grand cuisines of Europe.
The influences of classical and regional French, Spanish, German and
Italian cooking  are readily apparent in Creole cuisine. The
terminologies, precepts, sauces, and major dishes carried over, some
with more evolution than others, and provided a solid base or
foundation for Creole cooking.
Bouillabaisse is a soup that came from the Provence region of France
in and around Marseille. This dish is integral to the history of
Creole food because of the part it played  in the creation of gumbo.
The Spanish, who actually played host to this new adventure, gave
Creole food its spice, many great cooks, and paella, which was the
forefather of Louisiana's jambalaya.  Paella is the internationally
famous Spanish rice dish made with vegetables, meats and sausages. On
the coastline, seafoods were often substituted for meats. Jambalaya
has variations as well, according to the local ingredients available
at different times of the year.
The Germans who arrived in Louisiana in 1690 were knowledgeable in all
forms of charcuterie and helped establish the boucherie and fine
sausage making in South Louisiana. They brought with them not only
the pigs, but chicken and cattle as well. A good steady supply of
milk and butter was seldom available in South Louisiana prior to the
arrival of the Germans.
The Italians were also famous for their culinary talents. Since they
were summoned to France by Catherine de Medicis, to teach their
pastry and ice cream making skills to Europeans, many Creole dishes
reflect the Italian influence and their love of good cooking.
Chef John D. Folse CEC, AAC; shared by Fred Towner; MM by Dorothy
Flatman 1997
Posted to MM-Recipes Digest V4 #15 by maintech@ne.infi.net on May 31,
99

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