What is a Creole? The word Creole means many things to many people. It derives from the Latin word “Creare,” meaning “to beget” or “create.” The Webster dictionary says a Creole is a “white person descended from the French or Spanish settlers of Louisiana and the Gulf States and preserving their characteristic speech and culture.”
Creoles, a term first used in the 16th century in Latin America to distinguish the offspring of European settlers from Native Americans, blacks, and later immigrant groups. In colonial America the designally originally applied to the American-born descendants of European-born settlers. The term has since acquired varying meanings in different regions.
In the United States, the state of Louisiana has a diverse Creole population. White Creoles are the French-speaking descendants of early French or Spanish settlers. Black Creoles are generally the French-speaking Louisianians of mixed race, once constituted a separate group, but have now largely assimilated into the black Creole population. These people have their own culture and customs and even a compostite language derived from the French. In Latin America the term may refer to people of direct Spanish extraction or jus
There is also white roux, which is cooked for just a minute to get the flour taste out, but is rarely used in Louisiana cooking. It all depends on how dark you want it and this is how you base how many minutes it will take. There both hunters, trappers, fishermen, farmers, boat builders, breeders of quarterhorses who worked hard weekdays and weekends celebrating life with their fais do-do"tms. One of their popular fish dishes in New Orleans is the trout marguery. They are both not greedy and certainty not selfish. Another major difference between Creoles and Cajuns is the fact that Creoles ate in the dining room, and the Cajuns ate in the kitchen. It is generally understood among these Creoles that Creoles of the Color still refers to Creoles of mixed-race heritage, while the term black Creole refers to Creoles of more or less pure African descent. By using classical techniques with local foodstuffs they created a whole new cuisine, Creole Cooking. The settlers named their region "Acadia" and were known as Acadians. The blond roux only takes 4 to 5 minutes to cook and the dark roux will take up to 20 to 25 minutes to cook. It was pungent, peppery, and practical since it was when Cajun cooking was all cooked in one single pot. The Spanish introduced the word as Criollo, and during Louisiana"tms colonial period (1699-1803) the evolving word Creole generally referred to persons of African or European heritage born in the New World.