Heading to Louisiana? This Is An Insider’s Guide to Louisiana’s Creole And Cajun Dishes

Louisiana might be famous for jazz and its Mardi Gras parade in New Orleans, as well as its bayous and alligators, but it has a lot to offer in terms of food. It is a melting pot of French, Spanish, African,

and Caribbean cultures. The food in the state is a fascinating mix of flavours that is shaped by all the different cultures, communities, and traditions that live together in harmony.

It can be broadly divided into 2 popular cuisines: Creole originated in New Orleans and blends European, African, and Caribbean cooking techniques. In contrast, Cajun cuisine was developed by 18th-century French-Acadian exiles who settled in the swamps and prairies of southwest Louisiana. As a result, the Pelican State has a variety of unique dishes that are a blend of flavours and remain iconic to the state.

The foods that have gained popularity reflect the area’s rich heritage and cultural diversity. The flavours are a testament to culinary excellence as techniques come together with the state’s heritage to create some pretty unforgettable dishes.

Here’s a list of some of the most remarkable dishes from the state of Louisiana:

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The official dish of the state is Gumbo. Popular across the world, as it was a highlight in The Princess and The Frog, this dish is an irresistible amalgamation of dark roux (butter or oil mixed with flour), rice, seafood or chicken and sausage, “the trinity” (a combination of onions, bell peppers, and celery), and often okra. Head to Rocky and Carlo’s in Chalmette for one of the best bowls in South Louisiana. In Northeast Louisiana, Warehouse No. 1 in Monroe is your go-to spot for great seafood gumbo. For a how-to on roux, take part in Spuddy’s Cajun Cooking Experience.

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Jambalaya is a Creole take on Spanish paella containing chicken, sausage, long-grain rice, and the trinity. Served traditionally out of a big black pot, it is one of the spicier signature dishes you will find in Louisiana. Start in Gonzales, a town known as the world capital of jambalaya, where the Jambalaya Festival is held every May. In Lafayette, Johnson’s Boucanière has been a local favourite since 1937.

Boudin consists of rice, pork, and spices in a smoked sausage casing. Boudin is served in links or in boudin balls, which are deep-fried cousins of the iconic Cajun delicacy. If you want an all-encompassing boudin experience, head to the Lake Charles area to eat your way across the SWLA Boudin Trail with more than 25 restaurants serving up this unique dish. Head to Scott, Louisiana, which is the Boudin Capital of the World.

Po’boys are a submarine-type sandwich made with French bread. Order it “dressed” if you like your po’boy with mayonnaise, lettuce, pickles, and tomato. Throughout the state, restaurants serve a wide variety of this sandwich. Mother’s Restaurant in New Orleans is famous for the original Ferdi po’boy, stuffed with ham, roast beef and debris in au jus (charred bits of beef flavoured with delicious rendered fat, dripping in gravy). Chris’ Po’boys in Lafayette is among the best restaurants in South Louisiana’s Cajun heartland to satisfy your po’boy cravings. Darrell’s in Lake Charles is famous for serving up both the classics and innovative dishes.

Étouffée is a Creole dish of rice smothered in a stew of roux, crawfish or shrimp, herbs and vegetables. The roux (called a “blonde roux” for its lighter colour than the kind typically used in gumbo) is a mixture of butter and flour, mixed with celery, bell peppers and onion. In New Orleans, find crawfish étouffée at Oceana Grill and Jacque-Imo’s. Find crawfish étouffée and other tasty crawfish dishes all along the Bayou Country Crawfish Trail.

Shreveport-style stuffed shrimp is a local delicacy which was cooked up in the 1950s by Freeman & Harris Café, a historic Black-owned restaurant that opened in 1921 and fed legends like Rev. Martin Luther King Jr. and B.B. King. This was one of the first places in Shreveport where people of all races could dine together, and what better meal to share than a plate of large fried shrimp, stuffed with a Creole dressing and served with spicy tartar sauce. Freeman & Harris closed in 1994 (it was believed to be the oldest continually operated, Black-owned restaurant in the United States), but Orlandeaux’s continues the legacy today!

Charbroiled Oysters – Louisiana adores its oysters, prized for their tenderness and flavour. Restaurants across the state have many variations of oyster-based dishes, but one favourite preparation is charbroiled. The half-shell treasures are topped with a sauce of butter, garlic and herbs, then dusted with Pecorino Romano cheese and cooked on a grill. The sizzling result has become a legendary staple of Louisiana cuisine. To try the original, head to Drago’s Seafood Restaurant in Metairie or one of its other locations in New Orleans, Baton Rouge, Lake Charles, and Bossier City.