The Gifts From The Ancestors Foodways Project and The Lone Star Creoles Newsletter proudly present "Seasoned by Water: Creole Chronicles"

Food carries stories. It holds memories, culture, and history. For me, the flavors of Southwest Louisiana are more than just tastes. They are a connection to my ancestors who lived and thrived along the Gulf Coast. Through the Gifts From The Ancestors Foodways Project and the Lone Star Creoles Newsletter, I invite you to join me on a journey called Seasoned by Water: Creole Chronicles. This five-part series explores the rich culinary heritage of my Creole family in places like Lake Charles, Gueydan, Lafayette, New Iberia, and St. Martinville.

Exploring the Heart of Southwest Louisiana’s Creole Foodways

Southwest Louisiana is a place where land meets water, and cultures blend. The Creole people here have a unique food tradition shaped by West African, French, Spanish, and Native American influences. My ancestors lived in this region during the early 1900s, and their cooking tells a story of survival, creativity, and community.

In Seasoned by Water, I share the flavors and recipes that have been passed down through generations. Each town we visit has its own special dishes and food customs. For example, in Lake Charles, seafood plays a big role, while in Lafayette, you find a mix of Creole and Cajun influences. Gueydan is known for its duck hunting and wild game, which also shapes the local cuisine.

This series is not just about food. It’s about the people who made these dishes, the landscapes that provided the ingredients, and the traditions that kept the culture alive. By exploring these places, we honor the ancestors who shaped this culinary heritage.

A pictureque example of a Creole Kitchen.

The Role of Gifts From The Ancestors Foodways Project

The Gifts From The Ancestors Foodways Project (GFTA) is a platform dedicated to connecting people with West African and Southern food traditions. It offers cooking classes, educational resources, and storytelling that bring these foodways to life. Through GFTA, I share the stories behind the recipes and the cultural significance of each dish.

One of the key goals of GFTA is to build stronger, culturally aware food communities. By learning about the roots of Creole cooking, people can appreciate the deep history and resilience behind the food. This project also helps preserve these traditions for future generations.

For those interested in diving deeper, GFTA offers a variety of resources. Their website and YouTube channel provide videos, interviews, and cooking demonstrations that highlight the flavors and techniques of Creole cuisine. You can find more information and connect with the project by scanning the QR code or visiting the Gifts From The Ancestors website.

Discovering the Lone Star Creoles Newsletter

The Lone Star Creoles Newsletter is a companion to the GFTA project. It shares stories, recipes, and updates about the Creole community in Texas and Louisiana. By subscribing to the newsletter, you get early access to exclusive content, including the Seasoned by Water series.

This newsletter is a way to stay connected with the ongoing journey of exploring Creole foodways. It offers a mix of history, culture, and practical cooking tips. Whether you are a seasoned cook or just curious about Creole cuisine, the newsletter provides valuable insights and inspiration.

Subscribing is easy and free. You can join the community by visiting the Lone Star Creole Substack. This connection helps keep the stories of our ancestors alive and shares them with a wider audience.

Gumbo! An inviting dish of Creole dishes showcases the rich flavors and diversity of Southwest Louisiana’s food culture. Fresh Blue Crab a stable of Southwest Louisiana cooking

The Five Towns of the Creole Chronicles

Each part of Seasoned by Water focuses on a different town in Southwest Louisiana. These places are more than just locations; they are living stories of Creole life and food.

• Lake Charles: Known for its seafood, especially shrimp and oysters. The town’s Creole cooking reflects its coastal roots. Located in Calcasieu Parish. The name Calcasieu comes from the Atakapan word "quelqueshue,” meaning "crying eagle.”

  
  

• Gueydan: Located in Vermillion Parish. Famous for duck hunting and wild game. The food here includes hearty dishes made from local game and fresh ingredients. It is the birthplace of my mother, Viola Broussard Raleigh.

  
  

• Lafayette: A cultural hub where Creole and Cajun traditions meet. The food is flavorful and full of history.

  
  

• New Iberia: Home to classic Creole recipes like boudin and jambalaya. The town’s food reflects a blend of African, French, Spanish, and Native American influences.

  
  

• St. Martinville: Known as the “Birthplace of Acadiana,” this town has deep Creole roots and a rich culinary heritage. My paternal grandpartnes were born in the town of Loreauville about eight miles from St. Martinville.

  
  
  
  

By exploring these towns, we get a fuller picture of how Creole food evolved and how it continues to thrive today. Each place offers unique recipes and stories that connect us to the past. Many of these ancestors migrated to Texas between 1927 and 1940.

Connecting Through Food and Storytelling

Food is a powerful way to connect with culture and history. Through Seasoned by Water, I share not only recipes but also the stories behind them. These stories reveal the struggles and triumphs of my ancestors and the community they built.

For example, many Creole dishes were created out of necessity, using what was available from the land and water. Ingredients like okra, rice, and seafood were staples. Cooking methods were passed down through families, preserving traditions even in hard times.

"Seasoned by Water asks what food remembers — and what the land holds when people are forced to leave it. When a family has to leave everything behind—what does food remember for them?"—

Sheri L. Raleigh

By sharing these stories, I hope to inspire others to explore their own food heritage. Understanding where our food comes from helps us appreciate it more deeply and keeps cultural traditions alive.

Jambalya, a staple Creole dish, is prepared in a traditional cast-iron skillet.

How You Can Join the Journey

If you want to explore the rich culinary journey of Creole ancestors, there are a few ways to get involved:

• Subscribe to the Lone Star Creole Substack to follow the Seasoned by Water series and receive updates.

  
  

• Visit the Gifts From The Ancestors website for cooking classes, videos, and educational resources.

  
  

• Watch the GFTA YouTube channel for demonstrations and stories that bring Creole foodways to life.

  
  
  

  

  
  
  

This journey is about more than just food. It’s about honoring the past, celebrating culture, and building community through shared experiences. I invite you to join me in this meaningful exploration.

The Seasoned by Water: Creole Chronicles series offers a heartfelt look at the food and stories of my Creole ancestors. By exploring the towns of Southwest Louisiana and sharing their culinary traditions, we keep these rich foodways alive. Through the Gifts From The Ancestors Foodways Project and the Lone Star Creoles Newsletter, you can connect with this heritage and discover the deep flavors of Creole cooking.

Join us on this journey. Taste the history. Feel the culture. Celebrate the gifts from the ancestors.