What makes different is the blending of French techniques with Spanish and Caribbean flavors and ingredients that are part of life in Louisiana. Much of the special quality of Creole cuisine is in the spices, but there are other ingredients that may not be available in many parts of the country and world.
Instructions
1. Substitute shrimp for crayfish. Most of the time you can get crayfish from the local supermarket, even if it is frozen. Crawfish are characteristic of . It is a delicacy of the south.
2. Exchange Creole tomatoes for either fresh ripe tomatoes or canned chopped tomatoes with only half of the canning liquid.
3. Make spice mixtures to substitute for are used in Creole recipes. Many spices that are available in this region of the South simply aren't known in other places, but many recipes will give a comparable spice mixture that will imitate the original spice. Common Creole spices include File powder, cayenne, garlic powder, onion powder, paprika and black pepper.
4. Use good quality smoked sausage in place of specialty sausage that is usually locally packed and smoked. This includes turkey sausage, pork or pork and beef. Substitution of meats in the recipes of the Creole people can change the flavor of the entire dish. This doesn't make the dish bad, only different.
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