Editing Louisiana Creole cuisine (section)

==Creole dishes==

===Primary favorites===
[[File:Gumbo3bg 122499.jpg|thumb|Seafood gumbo]]

'''Gumbo'''—[[Gumbo]] is the quintessential stew-like soup of Louisiana. The dish is a Louisiana version of West African [[okra]] soups which the dish gumbo is named for. The name ''gumbo'' is derived from the French term for okra, which entered Louisiana French from West African languages as ''gombo'', from the West African ''kilogombo'' or ''quingombo''.

Okra, often one of the principal ingredients in gumbo recipes, is used as a thickening agent and for its distinct flavor. In modern Louisiana cuisine, okra is not a requirement any longer, so gumbos can be made either with or without okra. Often gumbo that is not made with okra is made with a Louisiana spice called ''[[filé]]'', made from ground sassafras leaves. Chicken gumbos are often made without okra and made with filé instead.

Tradition holds that a seafood gumbo is more common in summer months when okra is plentiful and a chicken or wild game gumbo in winter months when hunting is common. However, in modern times a variety of gumbo types have become commonplace year-round in Louisiana.

A filé gumbo is thickened with dried [[sassafras]] leaves after the stew has finished cooking, a practice borrowed from the [[Choctaw]] Indians. The backbone of a gumbo is [[roux]] of which there are two variations mainly used. A medium [[roux]], or a dark [[roux]], which is made of flour, toasted in [[fat]] or [[cooking oil|oil]] until well-browned.

'''Jambalaya—'''The only certain thing that can be said about a [[jambalaya]] is that it contains [[rice]], some sort of meat (such as chicken or beef) or seafood (such as shrimp or crawfish) and almost anything else. Usually, however, one will find green peppers, onions, celery, tomatoes and hot chili peppers. Anything else is optional.

Jambalaya has its origins in several rice-based dishes well attested in the cuisines of West Africa, Spain, and southern France, especially in the West African dish [[Jollof rice|jollof]], the Spanish dish ''[[paella]]'',  and the Provençal French dish known as ''{{lang|oc|jambalaia}}''. The dish evolved, going through a creolization of Louisiana influences. Jambalaya is a highly seasoned rice casserole.<ref>{{Cite web|url = http://www.oxfordreference.com/view/10.1093/acref/9780195154375.001.0001/acref-9780195154375-e-0120|archive-url = https://web.archive.org/web/20160917092100/http://www.oxfordreference.com/view/10.1093/acref/9780195154375.001.0001/acref-9780195154375-e-0120|url-status = live|archive-date = September 17, 2016|title = Cajun and Creole Food|access-date = 9 October 2015}}</ref>

'''Shrimp Creole—'''Shrimp Creole is a favorite of Creole cuisine in the greater New Orleans area. It is a dish made of shrimp, tomatoes, onion, bell pepper, celery, garlic and cayenne pepper. Classic shrimp creole does not contain a roux, but some cooks may add one. It is an early Creole dish that shows its strong French and Spanish heritage.

'''Red beans and rice—'''[[Red beans and rice]] is one of the most common dishes found in New Orleans, cooked in homes and restaurants throughout the New Orleans area. Red beans arrived with white French Creoles from Haiti who escaped Haiti during the [[Haitian Revolution|slave uprising]], settling in New Orleans. The wonderful stew of red beans has a strong Caribbean influence.

'''Rice and gravy—'''[[Rice and gravy]] dishes are a [[Staple food|staple]] of Creole cuisine<ref name="LAFTRAVEL">{{cite web|url=http://www.lafayettetravel.com/eat|title=Eat|publisher=Lafayettetravel.com|access-date=2012-11-24|archive-date=November 25, 2012|archive-url=https://web.archive.org/web/20121125070226/http://www.lafayettetravel.com/eat|url-status=live}}</ref>  and are usually a [[brown gravy]] based on pan drippings, which are [[Deglazing (cooking)|deglazed]] and simmered with extra seasonings and served over steamed or boiled rice. The dish is traditionally made from cheaper cuts of meat and cooked in a [[cast iron cookware|cast-iron pot]], typically for an extended time period in order to let the tough cuts of meat become tender.<ref name="TAMU">{{cite web | url= http://generalhorticulture.tamu.edu/prof/recipes/smother/smother.html | title= Smothered Meat With Rice and Gravy | author= Reed, David W. | publisher= [[Texas A&M University]] | access-date= 2012-11-24 | archive-date= January 24, 2013 | archive-url= https://web.archive.org/web/20130124002054/http://generalhorticulture.tamu.edu/prof/Recipes/Smother/smother.html | url-status= live }}</ref> Beef,<ref>{{cite web | url= http://www.jfolse.com/recipe_week/recipe0711/WAFB_071211%20smothered%20seven%20steak.html | title= Smothered seven steaks | access-date= 2012-11-26 | publisher= [[WAFB]] | archive-date= November 18, 2012 | archive-url= https://web.archive.org/web/20121118205949/http://jfolse.com/recipe_week/recipe0711/WAFB_071211%20smothered%20seven%20steak.html | url-status= live }}</ref> pork, chicken or any of a large variety of game meats are used for its preparation.<ref>{{cite web |url= http://www.realcajunrecipes.com/recipes/cajun/rice-gravy/119.rcr |title= Rice and Gravy |publisher= Realcajunrecipes.com |access-date= 2012-11-24 |archive-date= March 12, 2013 |archive-url= https://web.archive.org/web/20130312083115/http://www.realcajunrecipes.com/recipes/cajun/rice-gravy/119.rcr |url-status= live }}</ref> Popular local varieties include [[hamburger steak]], smothered [[Rabbit meat|rabbit]],<ref>{{cite web |title= Smothered rabbit with mushrooms |url= http://beta.lpb.org/index.php/programs/folse_recipe/smothered_rabbit_with_mushrooms |access-date= 2012-11-26 |publisher= [[Louisiana Public Broadcasting]] |archive-url= https://web.archive.org/web/20130207063756/http://beta.lpb.org/index.php/programs/folse_recipe/smothered_rabbit_with_mushrooms |archive-date= 2013-02-07 |url-status= dead }}</ref> turkey necks,<ref>{{cite web | url= http://www.jfolse.com/recipes/poultry/turkey05.htm | title= Smothered Turkey Necks in Onion Gravy | access-date= 2012-11-26 | publisher= Chef John Folse & Company | archive-date= June 8, 2012 | archive-url= https://web.archive.org/web/20120608230253/http://www.jfolse.com/recipes/poultry/turkey05.htm | url-status= live }}</ref> and [[Fricassee|chicken fricassee]].<ref>{{cite web |title= Chicken Fricassee |url= http://allrecipes.com/Recipe/Chicken-Fricassee/Detail.aspx |publisher= Allrecipes.com |access-date= 2012-11-28 |archive-date= September 11, 2012 |archive-url= https://web.archive.org/web/20120911011522/http://allrecipes.com/Recipe/Chicken-Fricassee/Detail.aspx |url-status= live }}</ref>

===Food as an event===

====Crawfish boil====
[[File:Louisiana crawfish.jpg|thumb|Louisiana-style crawfish boil]]
The [[seafood boil|crawfish boil]] is a celebratory event that involves boiling crawfish, potatoes, onions and corn in large pots over propane cookers. Although potatoes, onions and corn are the most popular of the boil sides, many boils include peppers, mushrooms, celery, ravioli, whole garlic cloves and sweet potatoes. The crawfish boil is an event central to both Creole and Cajun cuisines.

Lemons and small muslin bags containing a mixture of bay leaves, mustard seeds, cayenne pepper and other spices, commonly known as "crab boil" or "crawfish boil" are added to the water for seasoning. The results are then dumped onto large, newspaper-draped tables and in some areas covered in Creole spice blends, such as REX,<ref>{{Cite web|last=Foods|first=Rex Fine|title=Rex Cajun seasoning, spices and blends since 1888|url=https://rexfoods.com/|access-date=2021-03-23|website=Rex Fine Foods|language=en-US}}</ref> [[Zatarain's]], Louisiana Fish Fry<ref>{{Cite web|title=Louisiana Fish Fry {{!}} Homemade Louisiana Flavor|url=https://louisianafishfry.com/|access-date=2021-03-23|website=Louisiana Fish Fry|language=en-US}}</ref> or Tony Chachere's.<ref>{{Cite web|date=2020-08-05|title=Tony Chachere's - Makes Everything Taste Great|url=https://www.tonychachere.com/|access-date=2021-03-23|language=en-US}}</ref>

Also, [[cocktail sauce]], mayonnaise and [[hot sauce]] are sometimes used. The seafood is scooped onto large trays or plates and eaten by hand. During times when crawfish are not abundant, shrimp and crabs are prepared and served in the same manner.

Attendees are encouraged to "suck the head" of a crawfish by separating the abdomen of the [[crustacean]] and sucking out the abdominal fat/juices.

Often, newcomers to the crawfish boil, or those unfamiliar with the traditions, are jokingly warned "not to eat the dead ones". This comes from the common belief that when live crawfish are boiled, their tails curl beneath themselves, but when dead crawfish are boiled, their tails are straight and limp.
Seafood boils with crabs and shrimp are also popular.