The invention of Creole cuisine in French Louisiana during colonial times. Historical vignettes describing the development of New Orleans doing the 18th century. Recipes of traditional New Orleans dishes, as well as new recipes created by the authors. All recipes created with only ingredients and cooking methods available to the French colonials in 18th-century Louisiana. An illustration of the colonial Louisiana economy being approximately 75% driven by smuggling activities.

In Europe, for centuries, fish and other seafood (relatively rare in inland areas), have become the traditional meat “substitute”. Now here in Louisiana, it is possible to “substitute” fish and seafood for meat virtually every day. Combine this with the variety of cooking styles and techniques we have learned from our Indian and African neighbors, as well as our own - not inconsiderable - French culinary heritage, it is hardly a sacrifice for us to consume these deliciou...