Louisiana Foods Are From the British After the Battle of NO?

Spin off from the food history of New Orleans thread. Surfed around off the oyster loaf wave and found this:

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He also points out that, in stark contrast to the contemporary English, most of the eighteenth century French in Louisiana did not even consider oysters edible, ironically enough the situation found in England itself today. (Tucker 64)

The English influence is discernable in a number of Louisiana techniques, including the savory pie, a preparation equally beloved in New Orleans and unknown to the French. Add the holy trinity and an adjustment of spice to an English oyster pie: Alchemy renders it classic Creole. Little Natchitoches meat pies are recognizably Cornish in origin, spiced up pasties that may get an extravagant slick of molten cheese. Bread pudding, unequivocally attributed to England by the great Dumas, appears on virtually every menu in town.

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British Food in America

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In New Orleans, where the appetite for oysters has remained insatiable since before the foundation of the city in 1718, oysters are nothing if not egalitarian and can cost as little as six dollars a dozen. No cuisine, not regional nor national, comes close to New Orleans in the inventive ways that this small city with so big a soul celebrates the oyster.

Raw oysters hit the table not only on the shell, but also shucked and pickled or filmed in a lemony sauce. Bartenders build all kinds of shooters by plopping the shucked meat of an oyster into shots of booze with or without ‘mixers’ of tomato juice, Worcestershire, lemon and the like. Cooked dishes include icons like Oysters Rockefeller in its endless iterations but also Oysters Bienville, Kathryn, Ohan and Suzette from Arnaud’s alone.

Galatoire’s deep fries its oysters en brochette with bacon. At Mosca’s, the oyster cook roasts their famous Oysters Mosca under breadcrumbs and garlic butter; the legendary ones from Drago’s come charcoal broiled. Cochon barbecues them on the half shell and elsewhere they go into stews, gumbos and soup, including the classic oyster and artichoke found all over town.

Creole cooks do much the same at home. They also bake oysters in pies, add them to jambalaya and tuck them into tenderloin to make carpetbagger steak.

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