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New Orleans: The Cuisine
New Orleans was multicultural way before multiculturalism was cool. The Crescent City's diversity is everywhere
apparent: in the architecture, in the music, in the faces—and nowhere more so than in the food. Dining is so diverse
in these parts that some of the culinary items must be dignified by the word "cuisine," while others can be
comfortably categorized as "food." In New Orleans, the cuisine is the tangible edible evidence of their rich and varied
history. Justifiably, their two most famous culinary traditions are those developed by the Cajuns and the Creoles. A
frequently asked question is "What is the difference between Cajun and Creole food?"
Generally speaking, Cajun cooking is country cooking, and tends to be more robust and hot-peppery. The essence
of many Cajun recipes is a roux, a mixture of fat and flour that adds body and flavor. The Cajun uses a variety of
sausages, and duck, chicken, pork as well as many varieties of seafood. Crawfish bisque and crawfish etouffee,
sauce piquante and andouille gumbo are good examples of Cajun cooking.
Creole cooking, developed by the French, African and Spanish settlers and their servants, is perhaps best
exemplified by its sauces. Creole was cooked in the city, while Cajun was cooked in the rural areas. Creole food is
much spicier than Cajun food, because herbs and spices were hard to come by in the country yet plentiful in the
city. Cajun food is, however, much hotter. Creole food is further categorized into haute Creole—for instance,
Oysters Bienville and Oysters Rockefeller—and lower Creole, such as red beans and rice.
The Bayou Grill & Bakery is here to present to you our finest representation of New Orleans “Creole” cuisine. My
mother, Martina Creuzot Cox, born and raised in New Orleans, has passed on the long tradition of Creole cooking to
me.
I, in turn would like for you to enjoy and savor the flavors of my mother’s seafood gumbo, shrimp Creole, red beans
and rice and other authentic Creole dishes. Cooking was my mother’s passion and has now become mine.
apparent: in the architecture, in the music, in the faces—and nowhere more so than in the food. Dining is so diverse
in these parts that some of the culinary items must be dignified by the word "cuisine," while others can be
comfortably categorized as "food." In New Orleans, the cuisine is the tangible edible evidence of their rich and varied
history. Justifiably, their two most famous culinary traditions are those developed by the Cajuns and the Creoles. A
frequently asked question is "What is the difference between Cajun and Creole food?"
Generally speaking, Cajun cooking is country cooking, and tends to be more robust and hot-peppery. The essence
of many Cajun recipes is a roux, a mixture of fat and flour that adds body and flavor. The Cajun uses a variety of
sausages, and duck, chicken, pork as well as many varieties of seafood. Crawfish bisque and crawfish etouffee,
sauce piquante and andouille gumbo are good examples of Cajun cooking.
Creole cooking, developed by the French, African and Spanish settlers and their servants, is perhaps best
exemplified by its sauces. Creole was cooked in the city, while Cajun was cooked in the rural areas. Creole food is
much spicier than Cajun food, because herbs and spices were hard to come by in the country yet plentiful in the
city. Cajun food is, however, much hotter. Creole food is further categorized into haute Creole—for instance,
Oysters Bienville and Oysters Rockefeller—and lower Creole, such as red beans and rice.
The Bayou Grill & Bakery is here to present to you our finest representation of New Orleans “Creole” cuisine. My
mother, Martina Creuzot Cox, born and raised in New Orleans, has passed on the long tradition of Creole cooking to
me.
I, in turn would like for you to enjoy and savor the flavors of my mother’s seafood gumbo, shrimp Creole, red beans
and rice and other authentic Creole dishes. Cooking was my mother’s passion and has now become mine.
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| 7/23/2011 Thais Goodwin (left) meets with Leah Chase "The Queen of Creole Cooking", owner of the world famous Dooky Chase in New Orleans (center) and her Aunt Sallie Creuzot, owner of Frenchy's Chicken in Houston, TX. (right) |
| Creuzot Family enjoying the music of the 2nd Line Band at the wedding of her cousin, Maisha Turner Sims. The reception was held at the Botanical Gardens in City Park, New Orleans |
