Cuisine of New Orleans

Thecuisine of New Orleansencompasses commondishesand foods inNew Orleans,Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as theMississippi River Deltaand southernLouisiana. The cuisine of New Orleans is heavily influenced byCreole cuisine,Cajun cuisine, andsoul food.Later on, due to immigration,Italian cuisineandSicilian cuisinealso has some influence on the cuisine of New Orleans.Seafoodalso plays a prominent part in the cuisine.Dishes invented in New Orleans includepo' boyandmuffulettasandwiches,oysters Rockefellerandoysters Bienville,pompano en papillote, andbananas Foster, among others.
Creolesare descendants of the settlers incolonial Louisiana, especiallyNew Orleans.  Before Louisiana became a part of the United States in 1803, it was colonized for more than a century, first byFranceand then bySpain. The Creoles were the American-born offspring of these European settlers.  Some Creoles are people of mixed race who also haveWest AfricanandNative Americanancestry.  The Creoles, most of whom originally spokea dialect of French, created a sophisticated and cosmopolitan society in colonial New Orleans.
Creole cuisineis a fusion, unique to the New Orleans area, ofFrench,Spanish,West African, andNative American cuisine.  It was also influenced by later immigrants from Germany, Italy (particularly Sicily), and other locations.  Like French food, it sometimes makes use of rich sauces and complex preparation techniques.  Creole dishes often include onions, bell peppers, celery, tomatoes, andokra.
Cajun cuisineis also based partly on French cuisine and also makes use of local ingredients such as bell peppers, and celery.  It tends to be hearty, rustic fare, complex in flavor but easier to prepare.  TheCajunsare descendants of theAcadians, French-Canadian colonists who wereexpelledfromthe Maritimesby the British.  Some of the Acadians settled in rural areas of southern Louisiana in the 1760s and 1770s.  The Cajuns spoketheir dialect of French.Cajun cuisine  uses less fish and more shellfish, pork, andgamethan Creole cuisine. While not always spicy, Cajun food is known for its unique use of many seasonings, including garlic, hot peppers, andfilé powder.
Soul foodwas created by theAfrican-Americandescendants ofslaves.  It is closely related to thecuisine of the Southern United States, but its origins trace back to West Africa.  It often features hearty, flavorful dishes made with economical ingredients.  Soul food is very popular in New Orleans.
Seafoodplays an important part in the cuisine of New Orleans.  The city is located where theMississippi Riverflows into theGulf of Mexico, so its residents have access to a rich variety of both saltwater and freshwaterfishandshellfish.
New Orleans has a very popular and varied restaurant scene.
Notable New Orleans dining and drinking establishments include:
The Picayune Creole Cook Bookhas been described as "an authentic and complete account of the Creole kitchen". It was published in 1900 during a time when former slaves and their descendants weremoving North. Local newspapers warned that when the last of the "race of Creole cooks" left New Orleans "the secrets of the Louisiana Kitchen" would be lost.
The recipes published in the cook book were compiled by an unknown staffer at theDaily Picayune, who said the recipes came directly from "the old Creole 'mammies'". Since its publication it has been released in sixteen subsequent editions with very little alteration to the original recipes.