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  • Rural Creole cuisine or "Cajun cuisine". This style of cooking is mistakenly named for the French-speaking Acadian deported by the British from Acadia in Canada to the Old Creole Parishes of Louisiana, USA. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple. An authentic rural Creole meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Shrimp and pork sausage are staple meats used in a variety of dishes. The aromatic vegetables bell pepper, onion and celery are called by Creole chefs the holy trinity of Louisiana Creole cuisines. Roughly diced and combined in cooking, the method is similar to the use of the mire poix in traditional French cuisine which blends roughly diced onion, celery and carrot. Characteristic aromatics for the Creole version may also include parsley, bay leaf, green onions, dried cayenne pepper and dried black pepper.

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