Food Culture In South Louisiana

The food culture in South Unite state is very special and famouse in America, which was influnced by French, English, Western Africa, spinish, German and Italy. There are different types of southern cuisine, such example of lowcountry, floribbean, cajun and creole. The southern Louisiana developed two famouse cuisine, cajun and creole. They have a lot in common, because both cuisine are based on france. Although the cuisine style is similar, the history is different.
Cajun cuisine is origined from the traditional cuisine of Acadian. Acadian is original of French immigrant in Canada. They fleed to southern Louisiana for escaping from English colony governed. Because the most of Acadian ancents are from french cuntry, broght the cuntry cuisine characteristic to combine with the native cuisine and developed the cajun
cuisine. Cajun cuisine is also the one of food culture of New Orelean. However, another old European immigrants in southern Louisiana are more from France, spain, Italy, Geek and Africa. So it created another famouse cuisine “coreole”, which was influnced by the French and Spinish, fused with native plants, animals, other European cuisine and African cuisine. In other words, coreole people reprented French decents.
The mordon creole and cajun cuisine is more like a fusion cuisine.
The stample fusine food is Gumbo. The dish combines: French based dark roux and tomato; Spiniesh seafood; German sausage; African Okra; The Canary Islanders’ cayenne pepper and chili pepper. Gumbo typically consists primarily of a strongly flavored stock, okra, meat or shellfish, a thickener, and seasoning vegetables, which can include celery, bell peppers and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo). In this dish, the two important techqique is making dark roux and stock. Preparation of a dark roux is probably the most involved or complicated procedure in rural Creole cuisine. Rural Creole stocks are more heavily seasoned than Continental counterparts, and the shellfish stock sometimes made with shrimp and crawfish heads is unique to rural Creole cuisine. Gumbo soup is always served with steam
rice.