Creole recipes

Creole cuisine was born in colonial New Orleans at the intersection of French technique, Spanish pantry, African soul, Caribbean spice, and Native American ingredients. Where Cajun cooking is the hearty fare of the rural bayou, Creole is the refined table of the city — butter-enriched sauces, ripe tomatoes, cream, and an abundance of Gulf seafood. The holy trinity of onion, celery, and bell pepper anchors every pot, from shrimp Creole and gumbo z'herbes to silky étouffée and oysters Rockefeller. Beignets dusted in powdered sugar close the meal in French Quarter style.