Étouffée (pronounced ay-too-fay) is a popular dish in the Creole cuisine of Luisiana and especially New Orleans. Creole cuisine combines European, African and native American traditions and is one of the distinctive styles of cooking in the United States. The word étouffée means ‘smothered’ in French. Smothering is a process of cooking anything in its …
Originating in Louisiana, the Creole style of cooking combines the European cooking methodologies with the local American ingredients. Though it has influences of Spanish, Portuguese, and Italian cuisines, the major inspiration comes from the French. The blend of classical European cooking styles with new ingredients found in the New World gave rise to a very …
Blackened Tilapia – a page from a Creole Cookbook Read More »