A FOOD TRADITION
Louisiana Creole and Cajun cuisine
A Louisiana cooking tradition combining Creole urban influences with Cajun foodways, Gulf seafood, rice dishes, and French-derived techniques.
Dishes linked to this cuisine
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Oysters Rockefeller
Baked oysters topped with a rich green herb-and-vegetable butter mixture and often breadcrumbs.
Pain perdu
Pain perdu is bread soaked in an egg-and-milk custard, sweetened and fried or griddled until golden.
Po' boy
A po' boy is a Louisiana sandwich on wheat French bread with a filling such as fried seafood or roast beef and customary vegetable and condiment toppings.
Red beans and rice
Seasoned red beans are simmered with aromatics and commonly sausage before being served over rice as a hearty Louisiana dish.
Shrimp Creole
A Louisiana Creole stew of shrimp simmered in a seasoned tomato sauce with onion, bell pepper, and celery, commonly served over rice.
Stuffed mirlitons
Cooked mirlitons are filled with a savory mixture of shrimp or crab, onion, celery, bell pepper, garlic, butter, and breadcrumbs before being baked.
Turtle soup
A savory soup of turtle meat simmered with stock, aromatic vegetables, tomato, and often a roux and egg garnish.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.