Top 59 Louisianian Foods

Étouffée refers to a group of dishes with Cajun origins which are typically served as a main course (unlike gumbo, which is considered a soup) and are made with one type of shellfish such as shrimp or crawfish that are smothered in a thick sauce. The sauce is made with either a blond or brown roux, and the dish is almost always served over rice. The name étouffée is derived from the French word étouffer, meaning smothered, referring to the method of cooking.Expand

Bananas Foster is an iconic dessert created in New Orleans in 1951. It consists of bananas sautéed in a combination of rum, brown sugar, banana liqueur, butter, and spices. When the bananas are slightly tender and begin to brown, cooks set the alcohol on fire with the famous flambé technique. Bananas are usually served with a scoop or two of vanilla ice cream. Because the process is so visually attractive, the dessert is often prepared alongside tables in most restaurants. It was invented by Paul Blangé, a chef from the New Orleans restaurant called Brennan's. He named it in honor of Stephen Foster, a local businessman who used to frequent the restaurant. Since 1951, bananas Foster rose in popularity, and it is still one of the most popular items on Brennan's menu.Expand

BBQ shrimp is a traditional dish from New Orleans. Despite the name, it has nothing to do with barbecue – instead it's either cooked on the stove or in the oven. The dish is made with large fresh shrimp (shells on), butter, lemon juice, hot sauce, garlic, and Worcestershire sauce. The combination is baked or cooked on the stove, and it's then traditionally served as an appetizer. BBQ shrimp are typically served with crusty french bread on the side to mop up the juices.Expand

Shrimp bisque is a traditional Cajun dish originating from Louisiana. The soup is usually made with a combination of large shrimp, seafood broth, shrimp broth, butter, bell peppers, shallots, garlic, flour, cream, brandy, hot sauce, and seasonings. The shrimps are simmered in the broth until the liquid is reduced, while a combination of butter, bell peppers, shallots, and garlic is sautéed and sprinkled with flour and mixed with brandy and cream until the combination becomes thick. The cooked shrimps are added to the pot and simmered until hot, and the dish is then served, often garnished with sliced green onions or parsley. It's recommended to serve shrimp bisque with French bread on the side for mopping up the juices.Expand

The cheapest way to serve a crowd of people, jambalaya is one of Louisiana's favorite dishes originating from the Cajuns from the southern parts of the country, where food was often scarce. At the time, there were many slaves in the country, so the word jambalaya supposedly derives from the French jambon, or ham, and the African aya, meaning rice. Another theory suggests that it stems from the Provencal jambalaia, meaning a mishmash. Similar to paella, pilaf, or risotto, its key ingredients are rice, shrimp or crab meat, finely cut, spicy, smoked sausage and smoked ham, diced green peppers, garlic, celery, onions, tomatoes, and the obligatory spices - thyme and bay leaves. In some instances, chicken is added to the dish, but today there are also numerous variations from turkey shrimp to alligator meat additions. Rice is added in the end, to absorb the rich flavors from the stock until there is no liquid left. It is cooked in a big, heavy pot and is known to be a crowd-pleaser, so it is not a surprise that it is the most popular dish on the Gulf of Mexico oil rigs, where the employees share a similar food culture.Expand

Muffuletta is a traditional sandwich that's originally been made by Italian immigrants in New Orleans. This large sandwich consists of a split loaf filled with olive salad, salami, ham, mortadella, and cheeses such as mozzarella and provolone. The olive salad is often made with a mixture of olives, capers, shallots, peperoncini peppers, and giardiniera - an Italian relish of pickled vegetables. The sandwich is typically served cold, and due to its size, it is sold in quarters, halves, or full-sized for the hungriest consumers.Expand

Oysters Rockefeller is a popular American appetizer consisting of oysters served on half-shells that are topped with ingredients such as butter sauce, bread crumbs, and various green herbs such as parsley. They are then either broiled or baked. The appetizer was invented in 1899 in America's oldest family-run restaurant called Antoine's in New Orleans, when Jules Alciatore, the original owner's son adapted his father's signature dish known as escargot Bourguignon, but he replaced the snails with oysters, a local food source that was abundant in the area. Oyster Rockefeller was born, and the original recipe is still a closely-guarded secret of Antoine's.Expand

Louisiana's comfort food is nicely represented in red beans and rice, a dish that is traditionally prepared on Mondays, with the aroma of red beans drifting through the neighborhoods. The dish originates from the New Orleans Creole kitchens of the 1700s and the 1800s. The beans are typically cooked over low heat throughout the day, with additions such as ham hock and Andouille sausage. When served, the beans are spooned over hot rice, and the whole thing is often spiced up with some hot sauce.Expand

Blackened alligator is a specialty hailing from Louisiana that is made with pan-seared pieces of seasoned alligator meat as the star ingredient. The dish is typically prepared by rubbing bite-sized pieces of alligator meat with a blend of spices and seasonings before the meat is seared or blackened in a smoking hot cast-iron skillet with a small amount of oil. Typical spices include paprika, cayenne pepper, black pepper, chili powder, minced onion powder, minced garlic powder, ground thyme, ground oregano, kosher salt, and Cajun seasoning. Blackened alligator bites are usually enjoyed with white rémoulade, a type of sour mayonnaise-based sauce. Paul Prudhomme, a renowned Louisiana chef, was the one who popularized the cooking technique of blackening that gives the protein a distinctive crust by first seasoning it with a mix of spices and seasonings, and then searing it in a very hot cast-iron skillet. This way the meat doesn’t dry out on the interior and at the same time develops a flavorful brown crust on its surface.Expand

Charbroiled oysters is a traditional dish originating from New Orleans. In order to make the dish, freshly shucked Louisiana oysters on the half shell are placed on the hot grill and cooked in their own juices until bubbling and the edges start to curl. The oysters are topped with a sauce consisting of butter, garlic, parsley, salt, pepper, cayenne, lemon juice, and grated Pecorino Romano. Once the sauce has started to bubble, each oyster is sprinkled with grated Pecorino and garnished with minced parsley. Charbroiled oysters are typically accompanied by hot French bread and lemon wedges on the side. The dish is served immediately.Expand

Parish Brewing is a craft brewery from Broussard, Louisiana, founded with the idea of elevating the region’s beer scene and bringing modern, flavor-intense brews. Its first major success was Canebrake, a wheat ale brewed with local sugarcane, which quickly became a symbol of Cajun identity and one of the most sought-after beers in Louisiana. The brewery has grown from a small nano-operation to a capacity of around 20,000 barrels per year, while remaining independent and financially stable. Parish Brewing’s philosophy is rooted in producing the highest quality beers, whether in the form of lighter styles or complex, barrel-aged releases. The taproom in Broussard offers tastings and tours, further connecting the community with the beer crafted in their own surroundings. Today, Parish Brewing blends local pride with exceptional craftsmanship, establishing itself as one of the more prominent craft beer producers.Expand

Atelier Vie is an innovative distillery located in New Orleans, founded in 2011 with a mission to bring new creativity to the world of spirits. Their philosophy, "Liquor is art you can drink," perfectly reflects their approach to crafting high-quality beverages with unique character. Atelier Vie stands out as a distillery that experiments with traditional techniques while bringing a modern spirit to the production process. The distillery is a favorite destination for lovers of fine drinks, offering tours and educational programs, and its products embody the unique spirit of New Orleans.Expand

Bayou® Rum is a premium rum handcrafted in Lacassine, Louisiana, utilizing locally grown fresh Louisiana sugarcane. Their signature recipe incorporates 100% single estate molasses produced by the oldest family-owned and operated sugar mill in the United States. Each batch is distilled by hand using copper pot stills and aged in 200-liter bourbon and sherry casks, embodying the spirit of Louisiana. The distillery, recognized as the largest privately-owned rum distillery in the USA, combines traditional methods with state-of-the-art technology across all production stages: fermentation, distillation, maturation, and bottling. Expand

Acalli Chocolate is a small-batch bean-to-bar chocolate producer based in New Orleans, Louisiana. The company focuses on producing chocolate using ethically sourced cacao from Peru. Acalli Chocolate emphasizes transparency in their sourcing, directly partnering with cacao farmers to ensure quality and sustainability.Expand