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Creole cooking is based upon French stews and soups, but was mainly influenced by Spanish, African and Native-American cooking.
The Spanish were responsible for the use of cooked onions, green peppers, tomatoes and garlic. African chefs are best known for introducing okra to Creole cooking. Crawfish, shrimp, oysters, crabs and pecans, native to the area, eventually found their way into both Cajun and Creole cuisine.
The use of filé, a powdered herb from sassafras leaves, came from the Choctaw Indians, which was then used to thicken gumbo.
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