Discover 5 of Louisiana's most iconic dishes

Yahoo

23-03-2025

Being so uniquely Louisianan, the world-class dishes created in this Southern state are nearly impossible to define simply as American. The cuisine here reflects a varied tapestry of cultures, with the influence of France, Spain, West Africa, the Caribbean, Germany, Italy and Native Americans woven into its distinct recipes. In the west, you have Cajun country, an area populated by Acadians originally from French-speaking Canada. In the north, Southern-style home cooking is the order of the day. Then, there's the Creole influence in the lively city of New Orleans. Wherever you head, many dishes are dominated by a slow-cooked roux, and the 'holy trinity', a mixture of onions, peppers and celery — Louisiana's answer to the mirepoix (a base of diced vegetables). Discover this and much more of the Bayou State's cuisine at its absolute best by sampling five of its standout dishes.
Gumbo is Louisiana encapsulated in a single dish, a cultural melting pot in which Gallic, Spanish, Choctaw, West African, Caribbean and Southern culinary traditions collide. The most familiar gumbos are made with seafood as well as chicken and sausage, but, in reality, recipes vary across the state. When it comes to preparing the dish, a few points of contention exist. Some people use tomatoes in their recipe, whereas others consider that sacrilege. Some gumbos are thickened with okra, and others use filé (a spicy herb seasoning). Then, there are chefs who swear by a dark chocolate-coloured roux versus those who favour a lighter colour. Depending on where you're visiting, gumbo may be a dressed-up soup with shrimp, sausage, crab and tomato (like in Creole-influenced New Orleans) or a heartier, gravy-thick stew made with game birds, seafood and certainly no tomato (found in the Cajun Acadiana region). Nobody agrees about the one true way to cook this dish, but every Louisianan will agree that a piping hot bowl of gumbo is one of life's most cherished pleasures.
Where to try it: Rachel's Cafe in Lafayette serves up delectable Cajun-style gumbo. In New Orleans, for haute renditions of the dish, head to institutions like Pêche and Commander's Palace.
The twangy Deep South cousin to its ancestors, Spanish paella and West African jollof rice, jambalaya is a hearty, comforting combination of thick and creamy rice stewed with meat, seafood and vegetables. It's a dish that's often cooked in massive proportions for celebrations and communal gatherings. Like many of the state's signature foods, views on what constitutes a proper jambalaya depend on where you're from, as there are hundreds of variations, with home cooks liable to voraciously defend their own preferred method. Cajun jambalaya is known for its bold, spicy flavour with no tomatoes. The New Orleans 'red jambalaya', on the other hand, includes tomatoes and is primarily found in and around the city. Almost every iteration, though, will begin with a golden brown roux and the holy trinity, and, for most people, hot sauce is also a necessity.
Where to try it: The Jambalaya Shoppe in Baton Rouge serves up solid, spicy Cajun renditions of the dish. There's also Evangeline in New Orleans, Marilynn's Place in Shreveport and Johnson's Boucanière in Lafayette.
The UK has the toastie. In Vietnam, it's the bánh mì. In Louisiana, the po' boy reigns supreme. Essentially a sandwich of infinite possibilities, the po' boy is a New Orleans original, created in 1929 by two deli-owning brothers. To feed picketing streetcar workers, the brothers would fill up baguettes with pot-roast scraps. 'Here comes another poor boy', the picketers would say to the chefs when requesting a sandwich. 'Poor boy' was shortened to 'po' boy', and it's stuck ever since. Nowadays, the most popular variations of the sandwich (almost all require a crunchy baguette, lettuce, tomato, pickles and mayo) feature fried shrimp, oysters, roast beef or catfish. There are, of course, more eclectic versions containing alligator, or boudin (a type of sausage), which should also be on your culinary checklist.
Where to try it: Olde Tyme Grocery in Lafayette is an old-school, no-frills, counter-service deli dishing out some of the best po' boys around. In New Orleans, both Parkway Bakery and Domicile's Po' Boy are local institutions, the former specialising in a roast beef po' boy and the latter a shrimp variation.
They say that Cajun food without crawfish (crayfish) is like French food without butter, and there's arguably no better way to consume the beloved crustacean than in crawfish étouffée (meaning 'smothered' in French). The creamy stew consists of a buttery rich seafood broth, enriched with spicy, cayenne-infused seasonings, the holy trinity and succulent crawfish tails — all of which is served over rice. This dish celebrates the flavours hiding within the state's fruitful waterways. You'll find the best iterations during crawfish season (from February to mid-May) and along the Bayou Country Crawfish Trail.
Where to try it: In New Orleans, test out the old-school Cajun kitchen at The Bon Ton Cafe. Or head to Boudreau & Thibodeau's Cajun Cookin', a homely joint in Houma.
Monday night in Louisiana means one thing — red beans and rice for dinner. The dish has been a staple across the state for centuries; legend has it that its popularity derives more from necessity than culinary tradition. Historically, Louisianians would cook up a ham on Sunday nights. Monday was typically laundry day, so, amid the washing, home cooks would reuse the ham bone and slow-cook it in red beans along with the holy trinity, cayenne and leftover bits of ham and sausage. The consistency of the resulting red beans is that of a creamy soup (with soft bean chunks), and it's served atop white rice. Today, the beloved comfort food has made its way beyond the back burner at home and into the state's most famous kitchens.
Where to try it: This dish is the Monday special at Lil' Dizzys in New Orleans. The beans are simmered all day and you can incorporate smoked sausage, a tender pork chop or Cajun-fried chicken.
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