Chicken Creole Ingredients
4 to 6 Chicken Breasts (boneless, skinless and cut into inch size pieces)
1/4 cp Oil
1 medium Onion, chopped
1 Green Pepper, chopped
1 cp Celery, chopped
1 14.5 oz can Petite Diced Tomatoes, undrained
1 cp Chicken Broth
1 6 oz can Tomato Paste
1/4 tsp Black Pepper
1/2 tsp Salt
1/2 tsp each of the following (Dried Basil, Oregano, Thyme, Marjoram, and minced Garlic)
2 cups Rice (cooked according to package directions.)
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Louisiana Creole cuisine
Louisiana Creole cuisine (French: Cuisine créole, Spanish: Cocina criolla) is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Amerindian 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.
The term Creole describes the population of people in French colonial Louisiana which consisted of the descendants of the French and Spanish upper classes, and over the years the term grew to include native-born slaves of African descent as well as those of mixed racial ancestry.
Like the people, Creole food is a blend of the various cultures of New Orleans including West African, French, Spanish, Caribbean, and Native American, among others.
The Picayune Creole Cook Book has been described as “an authentic and complete account of the Creole kitchen”. It was published in 1900 during a time when former slaves and their descendants were moving North. Local newspapers warned that when the last of the “race of Creole cooks” left New Orleans “the secrets of the Louisiana Kitchen” would be lost.
The recipes published in the cookbook were compiled by an unknown staffer at the Daily Picayune, who said the recipes came directly from “the old Creole ‘mammies'”. Since its initial publication, it has been released in 16 subsequent editions with few alterations to the original recipes.
Both Creole and Cajun cuisine draw from French cooking traditions adapted to Louisiana’s resources and influences; however, Creole cuisine is stereotypically considered more “city food” while Cajun cuisine is considered simpler “country food.”
Sugar first arrived in Louisiana from Santo Domingo in the mid-1700s. Sugarcane could be chewed plain, and it was not until 1795 that Etienne de Bore mastered the process of crystalizing sugar at his plantation (present-day Audubon Park in New Orleans.
Sugar began to replace cotton as the local cash crop and by 1840 the state was home to over 1,500 sugar mills and by 1860 over 300,000 slaves worked in various aspects of sugar production. Slave labour was needed not only in the fields but also supported agricultural activities in other skilled roles like carpentry and metalworking. Louisiana accounted for around 90% of all national sugar production in the antebellum era.
One of the traditional southern desserts of the antebellum era was Sally Lunn bread. Made with butter and eggs, the bread had a texture similar to cake. During the Civil War, when some staple ingredients were unavailable, southern cooks substituted cornflour, rice flour or potatoes for wheat flour, and honey for sugar.
Creole cuisine is known for desserts like king cake, praline, and sweet dough pie. Regional desserts feature local fruits and nuts, such as berries, figs and pecans. In the early 20th-century cane syrup became a staple ingredient, and is used in recipes for pecan pie, gingerbread, spice cookies, and gateau de sirop, or served plain with pancakes or hot buttermilk biscuits, similar to maple syrup in the cuisine of New England.