Disclaimer

Last revised: August 13, 2026

Why this page exists

Clesil Kitchen writes about Creole cooking because we enjoy the tradition, the technique and the table it builds. This page simply sets expectations about what that writing is, and what it is not, so that nobody mistakes a recipe site for something it never claimed to be.

Recipes are cooking instructions, not professional advice

Everything published here, including ingredient lists, method steps, ingredient substitutions and any notes about a dish's history or origin, is offered as general cooking information for home use. It is not medical advice, not dietetic or nutritional counseling, and not a substitute for guidance from a doctor, registered dietitian or other qualified professional. If you are managing a health condition, an allergy, a pregnancy or any diet that requires professional supervision, talk to the right professional before changing what you eat based on something you read on this site.

Ingredients, allergies and substitutions

Our recipes list the ingredients we used when writing and, where possible, testing a dish. Brands, products and specific items available in your kitchen may differ from ours, and any ingredient can carry an allergen risk (shellfish, wheat, dairy, eggs and more all appear across this site, which is normal in Creole cooking). Read every label yourself, know your own allergies and those of anyone you are cooking for, and make substitutions with that knowledge in mind. We cannot know what is in your pantry or your body's reaction to it.

Cooking results vary

Two ovens rarely behave exactly alike, and neither do two stovetops, two pots, or two cooks. Cooking times, yields and the exact look of a finished dish in our recipes are estimates based on our own kitchen, and yours may reasonably need more time, less time, or a small adjustment in seasoning. That variation is normal in cooking and is not a defect in the recipe.

Kitchen safety is your responsibility

Recipes on this site involve ordinary kitchen hazards: open flame, hot fat, sharp knives, boiling liquid and raw meat or seafood before it is cooked through. Use standard food safety practice (proper internal temperatures, careful handling of raw poultry and shellfish, clean surfaces) and ordinary caution around heat and blades. We are not present in your kitchen and cannot supervise how a recipe is carried out.

Accuracy of information

We take reasonable care in writing and reviewing what we publish, but a recipe site produced by a small team can still contain a typo, an outdated note, or a description that reads differently than we intended. If you notice something that looks wrong in a recipe, we would genuinely like to know, and you can reach us using the contact details below.

Historical and cultural notes

Where an article mentions the origin or background of a dish, that is offered as general context drawn from common culinary knowledge, written in an editorial voice. It is not presented as academic or historical scholarship, and readers interested in a deeper history of Louisiana Creole cuisine should consult dedicated culinary history sources.

Links away from this site

Any link on this site that leads to a page outside clesil.com goes to content we do not control. Mentioning or linking to an outside page is not an endorsement of everything on it, and we are not responsible for what you find there.

When this page changes

We may update this disclaimer as the site grows, and the revision date at the top will always reflect the current version.

Contact

Questions about anything on this page can be sent to the company below.