Organic Creole Seasoning
Louisiana Creole cuisine (organic Creole seasoning) is a style of cooking originating in Louisiana, United States which blends French, Spanish, West African, Amerindian, German, Italian and Irish influences, as well as influences from the general cuisine of the Southern United States.
Creole cuisine revolves around influences found in Louisiana from populations present in Louisiana before the sale of Louisiana to the United States in the Louisiana Purchase of 1803.
- Whole peppers are almost never used in authentic Creole dishes — ground Cayenne, paprika, and pepper sauces predominate.
- Hot sauce
- Seafood boil mix
- Vinegar seasoned with small, pickled, hot green peppers is a common condiment with many Creole meals.
- Marinades made with olive oil, brown sugar, and citrus juices
- Various barbecue rubs similar to those in other states
Gumbo – Gumbo is the quintessential stew-like soup of Louisiana. The dish is a Louisiana version of the French bouillabaise, but is made with okra, which the dish gumbo is named for. The name “gumbo” is derived from the French term for okra, which entered Louisiana French from West African languages as “gombo”, from the West African “kilogombo” or “quingombo”. Okra, often one of the principal ingredients in gumbo recipes, is used as a thickening agent and for its distinct flavor. In modern Louisiana cuisine, okra is not a requirement any longer, so gumbos can be made either with or without okra. Often gumbo that is not made with okra is made with a Louisiana spice called filé, a spice made from ground sassafras leaves. Chicken gumbos are often made without okra and made with filé instead. Tradition holds that a seafood gumbo is more common in summer months when okra is plentiful and a chicken or wild game gumbo in winter months when hunting is common. But of course, in Louisiana, a variety of different gumbos is eaten year long.
A filé gumbo is thickened with dried sassafras leaves after the stew has finished cooking, a practice borrowed from the Choctaw Indians. The backbone of a gumbo is roux of which there are two variations mainly used. A medium roux, or a dark roux, which is made of flour, toasted in fat or oil until well-browned.
Jambalaya – a most beloved of Louisiana dishes is the classic Creole dish named jambalaya. The only certain thing that can be said about a jambalaya is that it contains rice, some sort of meat (such as chicken or beef) or seafood (such as shrimp or crawfish) and almost anything else. Usually, however, one will find green peppers, onions, celery, tomatoes and hot chili peppers. Anything else is optional. Jambalaya is a dish of Spanish origin in Louisiana from the time when Spaniards were attempting to make their beloved dish “paella” in the new world. The dish has later evolved, going through a creolization of Louisiana influences. Jambalaya is a highly seasoned rice casserole.
Shrimp Creole – Shrimp Creole is a favorite of Creole cuisine in the greater New Orleans area. It’s a dish made of shrimp, tomatoes, onion, bell pepper, celery, garlic and cayenne pepper. Classic shrimp creole does not contain a roux, but some cooks may add one. It’s an early Creole dish that shows its strong French and Spanish heritage.
Red Beans and Rice – Red beans and rice is one of the most common dishes found in New Orleans, cooked in homes and restaurants throughout the New Orleans area. Red beans arrived with white French Creoles from Haiti who escaped Haiti during the slave uprising, settling in New Orleans. The wonderful stew of red beans has a strong Caribbean influence.
Rice and gravy – Rice and gravy dishes are a staple of Creole cuisine and is usually a brown gravy based on pan drippings, which are deglazed and simmered with extra seasonings and served over steamed or boiled rice. The dish is traditionally made from cheaper cuts of meat and cooked in a cast iron pot, typically for an extended time period in order to let the tough cuts of meat become tender. Beef, pork, chicken or any of a large variety of game meats are used for its preparation. Popular local varieties include hamburger steak, smothered rabbit, turkey necks, and chicken fricassee.