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Far information to the jazz - celebration and that New Orleans jazz - scene gives it on the following pages:
In May and June celebrations of the groups of peoples of the Greeks, Asians or Latinos take place.
In the summer months take place during the La Fête - celebrations Filmfestivals, concerts and fireworks at the Mississippi. As already mentioned cooks in New Orleans enjoy large reputation. Finally one can look back here on a long
kitchen tradition. Up to the today's day this is influenced by the creole kitchen.
Developed this creole kitchen from food habits and
prescriptions french and spanish immigrants in addition, for slaves from Africa. Together with the necessity to make meat and fish to some extent durable by intensive peppering and salting and with pikanten sauces provided also without refrigerator in the subtropical heat at the Mississippi a quite independent kitchen, the Cuisine Creole developed .
Gumbo: If a thick soup is, peppered duck,
pikant turtey, with Andouille sausages of pig or sea animals such
as oysters or crabs with Okra (Gumbo is the African word for Okra), on
the basis of chicken meat.
Jambalaya: Already almost is a creole national meal. One with herbs pikant peppered combination of cooked rice,
cancer meat, shrimps, ham, Andoille sausages of pig and spicy sauce,
usually from red pepper (removes more comparably with the Spanish Paella).
Dirty Rice:Is a similar meal with rice, meat and sausages.
Also red beans with rice are typically creole. Also one
finds lobsters, fish and oysters fine prepared.
For the termination meals can one a Crème Brûlée, similarly a cream Caramel, give oneself, or with a Café Brûlot , which is black coffee with spices (cimeron, carnations, lemon, orange, sugar) with likoer or with cognac flamed, for new acts to prepare.
For small hunger occasionally a Po'boys is recommended - sand-yielded (poor boy). Crabs, cancer meat or oysters, in addition, roastbeef, ham or French bread. At the beginning of |
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