The Gullah are an African American ethnic group who predominantly live in the Lowcountry region of the U.S. states of Georgia, Florida, South Carolina, and North Carolina, within the coastal plain and the Sea Islands.The Gullah Geechee people are descendants of Africans who were ens|aved on the rice, indigo and Sea Island cotton plantations of the lower Atlantic coast. Many came from the rice-growing region of West Africa. The nature of their enslavement on isolated island and coastal plantations created a unique culture with deep African retentions that are clearly visible in the Gullah Geechee people’s distinctive arts, crafts, foodways, music, and language.Gullah Geechee is a unique, creole language spoken in the coastal areas of North Carolina, South Carolina, Georgia and Florida. The Gullah Geechee language began as a simplified form of communication among people who spoke many different languages including €uropean s.lave traders, s|ave owners and diverse, African ethnic groups. The vocabulary and grammatical roots come from African and European languages. It is the only distinctly, African creole language in the United States and it has influenced traditional Southern vocabulary and speech patterns.

Cajun Shrimp Étouffée Ingredients: 1 pound shrimp, peeled and deveined 2 tablespoons Creole seasoning 3 tablespoons unsalted butter 1 large onion, finely chopped 1 green bell pepper, finely chopped 3 stalks celery, finely chopped 4 cloves garlic, minced 1/4 cup all-purpose flour 3 cups shrimp stock or chicken stock 1 teaspoon Worcestershire sauce 1/2 teaspoon hot sauce Salt and pepper to taste 1/2 cup green onions, chopped 2 tablespoons fresh parsley, chopped Directions: Season the shrimp with 1 tablespoon of Creole seasoning. In a large skillet over medium heat, melt the butter and sauté onion, bell pepper, celery, and garlic until soft, about 5-7 minutes. Sprinkle the flour over the vegetables, stir to combine, and cook for 2-3 minutes to create a roux. Gradually add the stock, stirring constantly to maintain a smooth consistency. Bring to a boil. Reduce heat to low and simmer for 15 minutes. Add the seasoned shrimp, Worcestershire sauce, hot sauce, and remaining Creole seasoning. Simmer for 5-10 minutes, or until the shrimp are cooked through. Adjust seasoning with salt and pepper. Stir in green onions and parsley just before serving. Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes Kcal: 350 kcal | Servings: 4 servings #cajunfood #shrimpetouffee #creole