The Art of Creole Cookery Author:Wm Kaufman & Sister Mary Ursula Cooper The Fuive requisites of Creole Cookery — 1. The Iron Pot, handed down from anscestor to anscestor — 2. The Brown Roux--a blend of butter, flooour and stock used as a base for gumbos, stews, vegetables, fish and fowl. — 3. The Stock--in which the Creoles used materials others threw away...all game, fowl, fish, meat leftovers, bones, carcasses, shell... more »s, skins,giblets, etc.
4. Herbs and spices--French, Spanish, Italian in origin...« less