Creole cooking: mixed cultures of New Orleans.

Cajun cuisine is the heartier, simpler, and spicier of Creole and Cajun cooking

Creole cooking is representative of all the cultures that have contributed to the wonderful city of of New Orleans--from French to Spanish to African. Although often called Cajun or lumped together with Cajun food, the two cuisines are different with Cajun cooking the heartier, simpler, and spicier of the two.

Using the following Creole spices, you can make anything from tofu to steamed vegetables have a distinct Creole flavor. In fact, dice a bunch of spring onions--tops included, then saute in olive oil. Add 2 cups of whole wheat pasta, 1 teaspoon of Creole seasoning, and toss for a quick dinner or excellent side dish.

CREOLE SEASONING
1 tspn cayenne pepper
2 T ground white pepper
2 T freshly ground black pepper
1 T salt
2 T paprika
1 T garlic powder
1/2 tspn ground celery seeds
2 tspn dried oregano
1 1/2 tspn ground thyme

Combine in jar and shake well to mix. Store
in an airtight jar.

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DFW Vegetarian presents Cajun and Creole cooking and spices.

CREOLE SEAWEED/VEGETABLE GUMBO
"Gumbo" means okra in an African dialect.
It is named for the vegetable okra which is
normally used to thicken it. Gumbo is a Creole
stew that can have many different ingredients.
Vegetable gumbo is delicious!

Canola or olive oil
1/2 cup flour
1 quart vegetable broth
1 small onion, peeled and chopped fine
1 medium tomato, peeled and diced
1/2 cup bell pepper, chopped fine
1/2 cup celery, chopped fine
2 cloves garlic, peeled and crushed
1 bay leaf
1 cup vegetables of choice, chopped
1/2 cup okra, chopped
2 T seaweed, chopped fine
1 tspn Creole seasoning
Hot rice
Pepper sauce

Wipe heavy skillet with oil-soaked paper towel--coat but do not leave excess oil in pan.

Add flour and brown on medium heat; stir constantly until roux is golden brown. Add vegetable broth; stir until thoroughly mixed. Add seaweed and set aside.

In heavy stock pot, saute onion, tomato, bell pepper, celery, garlic, bay leaf, vegetables, and okra in 1 T oil until onion begins to soften. Add roux/seaweed mixture slowly. Add Creole seasoning, then simmer about 30 minutes. Gumbo will thicken as it simmers.

Serve over hot rice with hot pepper sauce.

Dallas-Fort Worth Vegetarian Education Network.

Email healthyveg@dfwnetmall.com

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