“The Holy Trinity in Magnalite Pots and the People Who Love It”
“Mais Cher!” Creoles are people of Louisiana and who speak Creole French and eat its various delicacies. The food is a hybridization of French, Spanish, African, and English cuisine, and it’s “c’est bon!” Onions, celery, and bell peppers are a staple in their cuisine, and for this reason these ingredients are called the “Holy Trinity”. This nickname is an allusion to their Roman Catholic religion. Rice is the foundation of every Creole recipe; it’s ambiguous in South Louisiana. Shrimp Stew, Catfish Courtbouillon, Shrimp & Sausage Creole, Crawfish Etouffee, Boulets, Jambalaya, and Chicken Fricassee all served over steaming hot rice. All of these dishes contain cayenne pepper, as it serves at the foundation of how spicy Creole food is. Creoles enjoy sharing their food with their family as it warrants them to come together. y Food and family is cherished in the Creole culture. …show more content…
From fiery red sausage and tomato gravy to creamy rémoulade sauce with fried shrimp, I wonder why they make cooking so important. Every time they cook something, all my aunts, uncles, and cousins appear at our house ready to celebrate, because it is a priority to enjoy good food. We dance to groovy zydeco music from artists like Buckwheat and Keith Frank, talk about how everyone is doing, and laugh so hard until our faces literally start to hurt. If you aren’t eating Crawfish Etouffee, you are dancing to Zydeco! Upon leaving these celebrations, everyone is happy and literally about to bust their stomach. Before he leaves, Uncle Genet always says, “Dis food was off da