Louisiana Creole cuisine

Louisiana Creole cuisine is recognized as a unique style of cooking originating in New Orleans.

In Louisiana Creole cuisine, there is a tomato sauce known as a Creole sauce.

Louisiana Creole cuisine and culture (U.S.)

New Orleans is known for its grand restaurants (see Louisiana Creole cuisine), but more humble fare like the po'boy is very popular.

Louisiana Creole cuisine, a style of cooking of the New Orleans area, Louisiana that blends many influences.

The aromatic vegetables bell pepper (poivron), onion, and celery are called by some chefs the holy trinity of Cajun and Louisiana Creole cuisines.

Eggs Sardou is a Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce.

Remoulade is very popular in France, Denmark, Iceland, Germany, Sweden and in the United States, especially in Louisiana Creole cuisine.

Ella Brennan (born 1925) is a restaurateur and part of a family of restaurateur's specializing in haute Louisiana Creole cuisine in New Orleans, Louisiana.

Antoine's is a Louisiana Creole cuisine restaurant located at 713 rue St. Louis (St. Louis Street) in the French Quarter of New Orleans, Louisiana.

Poached eggs are the basis for many dishes in Louisiana Creole cuisine, such as Eggs Sardou, Eggs Portuguese, Eggs Hussarde and Eggs St. Charles.

Southern Louisiana developed significant culinary traditions: Louisiana Creole cuisine in southeastern Louisiana centered on New Orleans and Cajun cuisine in central to Acadiana in southwestern Louisiana.

Louisiana Creole cuisine is a style of cooking originating in Louisiana, US which blends French, Spanish, Portuguese, Italian, Native American, and African influences, as well as general Southern cuisine.

While the company offers a wide variety of Cajun and Louisiana Creole cuisine related food items, they can generally be organized in five categories: 'Zuph' meaning 'honeycomb' in Hebrew language - is the Bible name of:

Outside Louisiana, and even within, some food writers wish to distinguish between Cajun and Louisiana Creole cuisine, maintaining that Creole dishes tend to be more sophisticated and continental while Cajun food is rural, more seasoned, sometimes spicy, and tends to be heartier.