Louisiana
Food and wine in Louisiana, United States of America.
New Orleans pain perdu
Pain perdu It is similar to a French toast. The French who arrived to Louisiana from Canada brought this recipe with them.
Cajun catfish
A sample of simple Cajun cooking. The Cajun notes come from the seasoning and the way flavors are combined.
Shrimp Creole
This shrimp Creole recipe includes the typical Creole foundation of onion, celery, and bell pepper with a tomato sauce simmered to the desired thickness.
Creole stuffed eggplant
Creole stuffed eggplant, a delicious eggplant recipe with soul notes in the dish.
Herbed dip
Best served in a hollowed out round of pumpernickel, with the middle torn into bits for dipping.
Chicken Creole
Make this one week evening, when you are in hurry but you need to whip something flavorful.
Food in Louisiana
Louisiana produces seafood, cattle, soybeans, sugarcane, poultry and eggs, dairy products and rice. Local seafood, such as oysters, crawfish, and shrimp are abundant in Louisiana and influence all styles of cooking. Other important products include seasonal game, red peppers, and garlic.
Food processing is an important industry. Tabasco sauce is a product known on a global scale. This sauce made with hot peppers was developed on Avery Island. The sauce is named after the river and town in southern Mexico from which the peppers originally came.