Authentic Creole cuisine got its start in the Mississippi Delta area in the early 1800s. As Spanish, French, African-American and Native American recipes and ingredients were gradually combined, Creole cuisine was born. If you are willing to invest in some new ingredients and experiment with some new cooking methods, you can learn to cook authentic Creole cuisine.
Instructions
1. Stock your pantry. To cook Creole, you will need salt, pepper, garlic, onions, file (ground sassafras leaves), beef and chicken stock, shrimp, andouille sausage, taso (seasoned and smoked turkey, beef or ham), okra and cooking oil. A little bacon grease will add wonderful flavor to your dishes.
2. Find some recipes. Visit your library or bookstore or look online for an authentic Creole cookbook.
3. Buy the best, freshest ingredients you can find. The original Creole cuisine was made with home-grown, just-picked ingredients. Visit your local farmer's market, butcher shop or organic grocery store for fresh, healthy ingredients.
4. Learn to make a roux. A roux is a white or brown sauce that forms the basis of many Creole recipes. The longer you cook your roux, the darker and tastier it will become. If black specks appear, however, you have burnt it and will have to start again.
5. Start slowly. Learn to cook one or two authentic Creole dishes, like gumbo or jambalaya. Once you have mastered these basic recipes, add more to your repertoire.
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