Creole Delicacies of Louisiana

In the history of Creole delicacies of Louisiana it was recorded that its delicacies and style of cooking were influenced by the cooking culture of the four continents, namely: Africa, Europe, South America, and Native American culture. However, most of it is influences from Africans. In fact, southerners prepare and cook their food the way African do and that is a strong proof. Just like cooking their food by steaming, baking,   stewing,   roasting, and frying. But of course, there are certain Creole delicacies strongly influenced by French like Pralines and other Creole cuisines.

Let us know Pralines first. As defined, Praline is a member of the confections family made from nuts and sugar. It is made like any other candies. Once you tasted it, you will say it is soft and chewy candy with pecan nuts on it. Today, it is usually with pecans ever since New Orleans chefs substituted the almonds with pecans. Way back then, it was almonds when French brought it to Louisiana.

Then, different people from Louisiana began to put creativity on the pralines recipe. They added cream on it to thicken the confection and put different flavors like chocolate and rum flavored pralines. However, this variation does not take off its delicious taste. Instead, it answers to the need of people craving for different taste and specific taste from pralines. In that way, sweetness does not bring any harm to anybody's health but brings happiness and satisfaction.

It can be bought for yourself only or it can be a gift to someone very special to you and for your family. Especially, this holiday season or even during Valentines Day. This is like chocolates that can touch the heart of your special someone. So you can start making your own Pralines now or just buy the ready made placed in a box that suits as a gift to someone.

Secondly, let us talk about Creole cuisines. Another fact about Creole cooking is that it is the effect of the style of life and cooking that extended from aristocratic French refugees in New Orleans and the plantations along the Mississippi. The Creole meals tended to consist of several comparatively lighter more delicate courses including more desserts and baked goods. In fact, it survives for over hundred years.

Creole cuisines are widely use the celery, onion and bell peppers which is called the "Holy Trinity".  You can always se a roux in their food for they use it as thickener and flavoring agent. The thick soupy stew gumbo, thickened either with file powder or okra but not both.

Thirdly, African cooking influences. On the other hand, an example of African cooking method that influence Louisiana cuisine is through barbecue. It is not hidden to us that barbecues are very popular all over the world. Creole fried chicken is also an African dish. They prepare the poultry by dipping it in a batter and deep fat frying it.  They deep fry meats, fritters, and variety of fish and shellfish dishes also.

With these, we can say that influences did bring good things to the people of Louisiana. They inherit the good quality of cooking and able to retain the tradition and even make it better ever since.