Cajun-Creole
Corn Maque Choux
(Cajun-Creole corn and peppers simmered in cream; see Creamed Corn recipe variations)
Gumbo
(American Cajun-Creole meat and shellfish stew)
Gumbo, one of the most famous of Cajun-Creole dishes, acquired its name from quingombo, a Congolese word for okra. It came about through a fusion of French, African, Native American and Spanish influences in early Louisiana cuisine. There are two main types of gumbo--those thickened with okra and those thickened with filé powder. This one uses okra. Read more »
