Thomas Jefferson, who had served as American ambassador to France (1785–1789) before becoming president (1801–1809), had a great interest in French cooking. When he lived in France, he took advantage of the opportunity to explore French cookery. When he moved into the White House, he brought along a French chef. Jefferson’s acquisition of Louisiana in 1803 gave further impetus to the increasing popularity of French food. Louisiana was home to French and Haitian immigrants, Creoles, Cajuns, African Americans, and Native Americans; they combined to create a culinary cauldron that influenced early American cookery and has continued to do so ever since. Creole cuisine shows the French influence in its use of roux, stocks, and adaptations of classic sauces; traditional French seafood soups evolved into gumbo, made with local shrimp, crawfish, and oysters.
