Herbs and spices add significant flavors to Creole dishes

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. 

If you subscribe to the newspaper, you receive FREE access to all the exclusive content of the web site! Simply register to receive uninterrupted access to our award-winning and in-depth local online content!

Renew Current or Past Subscription / Register for Online Subscription

If you currently subscribe or have subscribed in the past to the Brunswick Beacon, then simply find your account number on your mailing label and enter it below.

Click the question mark below to see where your account ID appears on your mailing label.

Newspaper Acct. ID:
Street Address:	(exactly as it appears on the label)

If you are a subscriber and you do not know your account ID or don't have a copy of your newspaper available that shows the information on the address label you can click continue below to search for your account.

New Subscription/30 Day Free Trial Account

If you are new to the award winning Brunswick Beacon and wish to get a subscription or simply gain access to our online content then please enter your ZIP code below and continue to setup your account.

ZIP Code:

Create a limited access account.
Register to participate in community forums, post on the community calendar, blog etc. This registration does not give you full access to read our award winning content, etc.

The Brunswick Beacon | circulation@brunswickbeacon.com | 910-754-6890
P.O. Box 2558, Shallotte, NC 28459
Office Hours are 8:30 a.m. to 5:30 p.m., Monday through Friday