denny Schools Periods & Styles book

stopped by springfield, MA, hang out at this great little resturant near the bus station. Very tasty Louisiana crusine. I got Gumbo of the Day CRAWFISH BOULETTES Crawfish tail meat, creole spices, green onion, garlic, bell peppers, thyme...formed into balls & coated...then fried. Served with romoulade. BIG MAMOU CHEF WAYNE'S A delicious spicy combination of crawfish tail meat, shrimp, red peppers, yellow squash, broccoli, green onion in a lobster brandy cream sauce. Served with rice over a puff pastry. sushibostonnyc.blogspot.com sushibostonnyc.yelp.com http www.yelp.com www.chefwaynes-bigmamou.com Louisiana Creole cuisine is a style of cooking originating in Louisiana which blends French,[1] Spanish,[1] Portuguese, Italian, Native American,[1] and African influences,[1] as well as general Southern cuisine. It is similar to Cajun cuisine in ingredients (such as the holy trinity), but the important distinction is that Cajun cuisine arose from the more rustic, provincial French cooking adapted by the Acadians to Louisiana ingredients, whereas the cooking of the Louisiana Creoles tended more toward classical European styles adapted to local foodstuffs. Broadly speaking, the French influence in Cajun cuisine is descended from various French Provincial cuisines of the peasantry, while Creole cuisine evolved in the homes of well-to-do aristocrats, or those who imitated their lifestyle. Although the Creole cuisine is closely identified with New Orleans culture today, much of it ...