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New Orleans Cuisine is best represented
by one of its most famous dishes: Gumbo. Gumbo is
a soup that is a combination of many different ingredients.
It can be made with seafood, chicken, sausage, vegetarian,
or a combination of all of these. Creole" food
is a catch-all term used for most of the food eaten
in New Orleans.
Over the years New Orleanians have assimilated the
best aspects of French, Spanish, African, Caribbean,
Central American, Chinese, Vietnamese, etc., cuisine
and blended it into a gumbo that is uniquely New Orleans.
There are sub-categories, such as Creole- French and
Creole-Italian. Most French and Italian restaurants
in New Orleans are "Creole," in that their
cuisine reflects their New Orleans roots as well as
their Continental ones.Jambalaya or étouffée,
Caribbean-based soul food or delicious Italian-American
muffulettas are Eternal Creole favorites. Cooks throughout
New Orleans prepare meals with a passion akin to the
religious.
The trend of "blackening" meat, chicken,
and fish was popularized by Chef Paul Prudhomme (K-Paul's
Cajun Kitchen). "Blackening" has become
a part of our cuisine as Chef Prudhomme has grown
more and more popular.
Dining in New Orleans is a memorable experience with
its European influences in the ambience and decor.
The new Orleans cuisine is a mélange of asian,
mexican, italian, Indian and seafood, inspite of which
the taste is a unique blend of cajun and creole delicacies.
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