INGREDIENTS

INSTRUCTIONS

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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,

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