| New Orleans Cuisine |
 The
term 'fusion food' wasn't coined to describe New Orleans cuisine,
but the local fare deserves the
term more than any other. New Orleans' status as a major port,
its location on the gulf of Mexico and its varied history have
all contributed to its unique approach to food and its preparation.
Since 1700, Louisiana's constantly changing governors-first
French, then Spanish, then French again, and finally 'American'-have
left a lasting cultural influence on its food. But it is not
just the waves of European settlers that created this mix.
Immigrants and refugees from the nearby Caribbean and a huge
influx of Africans and Haitians shipped into feed the slave
trade have added both spice and cooking techniques to the pot.
To Europeans, many of the ingredients used
in New Orleans cooking will be unknown. Yes, they eat turtles,
alligators and river-bottom dwelling catfish out there. These
are the wild game animals of the Louisiana swamps and rivers
and to avoid them on the basis of unfamiliarity would be a
big mistake. The catfish, for example, may not have been blessed
with the finest of looks but, cooked properly, its subtle flavour
ranks alongside the best dover sole.
The original population of the old city and
what is now the French Quarter were known as Creoles. The term,
originally used to describe the mixed but heavily French influenced
population has become synonymous with New Orleans and its cuisine.
Cajun food is not the only food you can get in New Orleans,
but it remains an important mainstay, both in the fast-food
trade and in some of the cities finest restaurants.
Of course, a full selection of other types
of food can also be found in the city from Thai to Middle
Eastern.
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| New Orleans Recipes |
 You
won't be able to find the more unusual ingredients used in
creole cooking in Europe, although fresh
catfish and other unusual meats can be shipped from certain
French Market food stalls direct to your home address. Nonetheless,
there are still a number of quintessential New Orleans dishes
that can be cooked at home with ingredients available widely
in the average Super Market. Many of the cooking techniques
will be familiar to cooks used to preparing French or mediterranean
food. Others, derived from African cooking like the preparation
of gumbo will be less familiar. The wide use of spices requires
caution if you are unfamiliar with the use of chillies. In
particular, don't make the mistake of underestimating the potency
of dried
chillies which are far hotter than a similar fresh chilli.
Remember, it's impossible to take chilli out of a dish but
extra spice can always be added late in the cooking stage.
Dishes that turn out too mild can always be spiced with Tabasco
or similar chilli sauce. Indeed no New Orleans table would
be complete without a bottle of Tabasco or the slightly milder
Louisiana Hot Sauce that you will see sold throughout New
Orleans. Try this selection of recipes at home: |
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| EasyBigEasy
restaurant top picks |
EasyBigEasy's
pick of the best restaurants in New Orleans. For details and
a full restaurant listing check our Restaurants
section...
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Best Cajun: Commanders
Palace, Washington Avenue in the Garden District
Best Soul
Food: Praline Connection, Frenchman Street, Faubourg
Marigny
Best for Vegetarians: La
Fee Verte, Conti Street in the French Quarter
Best Bar Food: Coops
Place, Decatur Street in the French Quarter
Best for Romance: Bella
Luna on the banks of the Mississippi
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