Louisiana is a notoriously heavily populated state. It has over 1 million people in its capital city and the catch phrase “Cajun hospitality” is on everyone’s lips. But when you come here, be sure to try some of our most famous foods to get a taste of Louisiana culture! This short article will focus on items that are all over Baton Rouge as well as the surrounding areas because Louisiana has tons of food traditions, so we will only be able to identify a few foods here.
- Gumbo: a soup that is made up of vegetables, meat and chicken broth. This soup is traditional African and French food. Nowadays it is served with rice and often andouille sausage or shrimp.
- Jambalaya: A rice dish that originated in South Louisiana. It was invented by Spanish immigrants but was Cajunized after the Africans were shipped to Louisiana to work on the sugar cane plantations. It is made with rice, sausage or ham, green onions, tomato and sometimes peas.
- Po-Boys: A sandwich that originated in New Orleans. It is made with French bread which contains mayo, lettuce, tomatoes and pickles. The sandwich can be filled with shrimp, oyster or catfish.
- Grapes: Louisiana was once the largest fruit producer in the entire United States due to its hot climate (it is one of the few states that doesn’t have any frost). Many native varieties of grapes exist in Louisiana, including the sweet dessert wine called “Chenin Blanc” or “Albariño”. Most varieties also produce a striking deep purple color. The best-known variety is called Muscadine and is used to make wine.
- Tomatoes: Many varieties of tomatoes are produced in Louisiana including green tomato, beefsteak, lemon and even a purple one nicknamed the Purple Passion. The purple tomatoes that grow in Louisiana are actually a cross breed of red and yellow tomatoes, though they were originally bred to look more like a grape.
- Corn: “sweet” corn is not the same as regular corn. Louisiana grows the yellow-fleshed type of sweet corn known as white or sugar corn. While sweet corn is mostly grown for eating fresh, it can also be used to make syrup and bourbon.
- Crawfish: also called crayfish, crawdads, mudbugs and Louisiana crawfish. They were considered inedible until a small group of Vietnamese immigrants started boiling them to make a spicy Cajun delicacy. A lot of Louisiana festivals feature dishes made out of crawfish (boiled or “crawdads in the mud”) as the main attraction.
- Gumbo File: A traditional side dish made with the leftover bits of veggies and meat from gumbo. It is considered a delicacy and one of the most interesting parts of Cajun cooking.
- Martin Wine: A tart, white wine that contains lime, for use in the Mardi Gras season. In fact, it tastes a bit like lime juice but with a strong kick to it. There are many wine festivals that showcase this new type of wine as well as numerous ways to cook crawfish.
- Daiquiri: One of the most popular cocktails in Louisiana. The recipe for a Daiquiri is simple: Rum, lime juice, sugar and ice cubes. Though it was originally banned in New Orleans to preserve the purity of the French Creole culture, it’s now a popular drink for tourists and locals alike.
Other Louisiana foods worth tasting include crawfish seafood and of course beignets.
The above article is a Wikipedia summary. Use this as knowledge and do not copy verbatim.
Best Food in Louisiana
New Orleans is the cultural capital of Louisiana and it’s full of great food. I was never a big foodie growing up, in fact I remember only having one thing on my birthday cake when I was young – a piece of chocolate.