INGREDIENTS

INSTRUCTIONS

99    
From the West Indies and the smoke pots of Haiti came exotic
vegetables and cooking methods. Braising, a slow cooking technique,
contributed to the development of our gumbos. Mirlitons, sauce
piquantes and the use of tomato rounded out the emerging Creole
cuisine.  Native Indians, the Choctaws, Chetimaches and Houmas,
befriended the  new settlers and introduced them to local produce,
wildlife and  cooking methods. New ingredients, such as corn, ground
sassafras  leaves or file powder, and bay leaves from the laurel tree,
all  contributed to the culinary melting pot.  I would be remise if I
failed to mention the tremendous influence of  "the black hand in the
pot" in Creole cooking. The Africans brought  with them the "gumbo" or
okra plant from their native soil which not  only gave name to our
premier soup but introduced a new vegetable to  South Louisiana. Even
more importantly, they have maintained a  significant role in
development of Creole cuisine in the home as well  as the professional
kitchen.  Creole cuisine is indebted to many unique people and diverse
cultures  who were willing to contribute and share their cooking
styles,  ingredients and talent. Obviously then, Creole cuisine
represents the  history of sharing in South Louisiana. Early on in the
history of New  Orleans, the Creole wives became frustrated, not being
able to  duplicate their old world dishes with new world products.
Governor  Bienville helped to solve this problem by commissioning his
housekeeper, Madame Langlois, to introduce them to local vegetables,
meats and seafoods in what became the first cooking school in  America.
This school aided them in developing their cuisine in a new  and
strange land.  Creole cuisine, then, is that melange of artistry and
talent,  developed and made possible by the nations and cultures who
settled  in and around New Orleans. Those of us who know and love it,
keep it  alive by sharing it with the world.  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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