Louisiana creole cuisine

Developed in the coastal city of New Orleans during the 19th century, Louisiana Creole cuisine seamlessly blends French, Spanish, Caribbean, Mediterranean, American and African culinary traditions. No dish quite captures this melting of cultures in Louisiana history like gumbo. Based upon the French soup bouillabaisse, gumbo employs the Spanish-influenced ‘holy trinity’ of celery, bell peppers and onions along with ground sassafras leaves, which are Native American in origin. Gumbo typically includes one or more kinds of poultry, shellfish and smoked pork, and is eaten over rice. For a taste of this fusion creation, head to Commander’s Palace on Washington Avenue. Established in 1880, Commander’s Palace’s daily gumbo special is considered the city’s best. For a nouvelle take on classic Creole, Chef John Besh’s critically acclaimed restaurant August in the central business district is unmatched. Also, make time to sample fresh beignets, smoky Jambalaya and a sloppy Po Boy sandwich. See www.commanderspalace.com/new_orleans/index.php and www.restaurantaugust.com.