What is Creole cookery? It is a recipe in itself; while the ingredients take Classical French cuisine Combine with equal parts of Spanish and Anglo-Saxon classical cuisine.

Take herbs and spices from France and Spain coupled with seasoning learned from the Choctaws and Chickasaws; Take ingenuity of the refugee Acadians (Cajuns) who had to learn the use of nature's own foods wherever they were to be found and from whom we have the jambalaya, court bouillon, red beans and rice, grits, grillades, pain-perdu, coush-coush caille, and gumbos add the exotic taste and magic seasoning power of the African cook and Voila! Creole cookery! whose tenets are economy and simplicity governed by patience and skill to produce a subtle, exotic, and succulent cuisine recognized throughout the world; a cuisine which stands apart from all others.