15 (D-47) French Market, Café du Monde = Food

French market, Café du Monde...Food and people

Louisiana Creole cuisine is a style of cooking originating in Louisiana. It blends French, West African, Amerindian, Spanish, Portuguese and Italian influences, as well as general Southern cuisine.  The Cajuns largely assimilated and adopted Creole cuisine for their own cuisine.  There are two types of Creole cuisine: Urban Creole and Rural Creole.  Urban Creole cuisine is observed and prepared for mainly tourists of New Orleans.  Rural Creole cuisine is usually hidden in the bayous and swamps of the Old Creole Parishes/Acadiana or Creole Country.  Some people say "Creole cuisine" and "Cajun cuisine."

You'll taste these ingredients:  
Spices:    cumin, red pepper, tabasco sauce, black pepper, to name a few
"The holy trinity": onions, green pepper and celery
Seafood: shrimp, soft shell crab, crawfish, fish (catfish), oysters....

There's also okra  (African in origin) 

filé powder (Amerindian in origin), 

boudin (a spicy Cajun sausage!). 
And there is grits (ground corn, Native American in origin), cornbread, muffuletta (a big sandwich with ham, salami, Swiss cheese, provolone and olive spread, Italian in origin)...

I have to stop here for now.  There's so much more but all this is making my mouth water!

More tomorrow!
Jane
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to make one's mouth water =  http://idioms.thefreedictionary.com/make+mouth+water

to blend -->        http://www.wordreference.com/enfr/blend

as well as = also
Cajuns =  the people living in Acadiana (go back to the map on   Day 2)  We'll come back to them later on this blog.
bayous = Remember, Louisiana is called The Bayou State. 
                        (Return to Day ?, if you don't remember the definition of "bayou".
swamps =  les marais
parish  =  The state of Louisiana is divided administratively  into parishes (from the French "paroisses")
ground = moulu, here
olive spread = "tapenade"