How to Cook Creole Cuisine Trivia Quiz

Answer: Louisiana

Creole cuisine is associated with the American state of Louisiana. Creole cuisine blends French, Spanish, Portuguese, Italian, Native American, African and general Southern United States influences in its flavors.

Answer: Gumbo

A gumbo is a Creole dish made of four ingredients. The first ingredient of gumbo is a strongly-flavored stock or broth. The second ingredient of gumbo is a meat or shellfish of choice. The third ingredient of gumbo is the thickener or gravy. The three most popular thickeners for gumbo are okra, filé powder and roux.

The fourth ingredient in gumbo is the seasoning vegetables, which can vary from celery to bell peppers to onions.

Answer: Red beans and rice

Red beans and rice is a traditional Creole dish which is prepared on Sundays or Mondays. This dish is prepared by cooking a mixture of beans, spices and vegetables and serving the mixture over rice. The pork bones left over from Sunday dinner are used to add flavor to the dish.

This dish was brought to Louisiana by the Haitians after they fled the country to Louisiana bringing red beans from the Caribbean with them.

Answer: beignet

Beignets are Creole pastries made from deep-fried choux paste and include powdered sugar on top of the finished product. Beignets were brought to Louisiana in the 18th century by French colonists and were named the official state doughnut of Louisiana in 1986.

Answer: jambalaya

Jambalaya is a Creole dish that originated in the Caribbean Islands. Jambalaya is very similar to the Spanish dish paella. Jambalaya is prepared in three steps and its sauce is considered thicker than gumbo.

Answer: crawfish étouffée

Crawfish étouffée is a thick Creole stew containing crawfish, vegetables and a roux served over rice. The roux makes the étouffée one of the thickest Creole dishes on the menu.

Answer: King cake

The king cake takes its name from the biblical three kings. The twelfth night of Christmas was when the three kings visited baby Jesus in the manger. In the Catholic Church, the "season for king cake" extends from the end of the twelfth day of Christmas up until Fat Tuesday, the end of Mardi Gras.

King cakes are traditionally made of brioche style bread and topped with purple, green and gold icing.

Answer: oxtail soup

Oxtail soup is a Creole soup which is made with beef tails. The dish first originated in the Asian countries of China, Korea and Indonesia. The Creole version of oxtail soup is a tomato based soup mixed with oxtails, potatoes, green beans, corn, celery, onions, carrots, garlic, herbs and spices.

Answer: calas

A calas is a Creole breakfast dish is a deep fried rice cake containing sugar, flour, eggs and rice. It became a popular breakfast food in New Orleans in the early 20th century and were sold by Creole street vendors in the French Quarter of New Orleans.

Answer: Shrimp creole

Shrimp creole combines cooked shrimp, vegetables, a spicy sauce and rice. A "creole" dish is considered thicker while gumbo is considered soupier. The difference between a "creole" dish and jambalaya is the "creole" dish and the rice are cooked in separate pots. The main difference between a "creole" dish and an étouffée is that an étouffée is a thicker and spicier dish.