Espagnole sauce end of the process, and the sauce is further reduced. "Espagnole" is the French word for "Spanish", but the sauce's origin story is argued by French cooks. According to Louis Diat, the creator of "vichyssoise" and the author of the classic "Gourmet's Basic French Cookbook": "There is a story that explains why the most important basic brown sauce in French cuisine is called "sauce espagnole", or Spanish sauce. According to the story, the Spanish cooks of Louis XIII's bride, Anne, helped to prepare their wedding feast, and insisted upon improving the rich brown sauce of France with Spanish tomatoes. This
Cajun cuisine Cajun cuisine Cajun cuisine (, ) is a style of cooking named for the French-speaking Acadian people deported by the British from Acadia in Canada to the Acadiana region of Louisiana. It is what could be called a rustic cuisine; locally available ingredients predominate and preparation is simple. An authentic Cajun meal is usually a three-pot affair, with one pot dedicated to the main dish, one dedicated to steamed rice, special made sausages, or some seafood dish, and the third containing whatever vegetable is plentiful or available. Crawfish, shrimp, and andouille sausage are staple meats used in a variety of