Editing Louisiana Creole cuisine (section)

==Creole cooking methods==
*[[Barbecuing]]—similar to "slow and low" Southern barbecue traditions, but with Creole seasoning.
*[[Baking]]—direct and indirect dry heat in a furnace or oven, faster than [[Smoking (cooking)|smoking]] but slower than grilling.
*[[Grilling]]—direct heat on a shallow surface, fastest of all variants; sub-variants include:
**[[Charbroiling]]—direct dry heat on a solid surface with wide raised ridges.
**[[Gridiron (cooking)|Gridironing]]—direct dry heat on a solid or hollow surface with narrow raised ridges.
**[[Griddle|Griddling]]—direct dry or moist heat along with the use of oils and butter on a flat surface.
*[[Braising]]—combining a direct dry-heat charbroil grill or gridiron grill with a pot filled with broth for direct moist heat, faster than smoking but slower than regular grilling and baking; time starts fast, slows down, then speeds up again to finish.
*[[Boiling]]—as in boiling of crabs, crawfish, or shrimp, in seasoned liquid.
*[[Deep frying]]
*[[Smothering (food)|Smothering]]—cooking a vegetable or meat with low heat and small amounts of water or stock, similar to [[braising]]. [[Étouffée]] is a popular variant done with [[Crayfish (food)|crawfish]] or shrimp.
*Pan-[[broiling]] or [[pan-frying]].
*Injecting—using a large [[syringe]]-type setup to place seasoning deep inside large cuts of meat. This technique is much newer than the others on this list, but very common in Creole cooking.
*[[Stewing]], also known as {{Lang|fr|fricassée}}.

[[Deep-frying]] of [[Turkey meat|turkey]]s or oven-roasted [[turducken]]s entered southern Louisiana cuisine more recently.{{When|date=October 2021}}