The Louisiana Food Tour

Senior Member Small Lady Emeritus

The Louisiana Food Tour

When it comes to Louisiana, the thing that attracts tourists the most is our amazing selection of food. So I bet you all are really checking out the Louisiana threads for the good stuff...and thats amazing FOOD and BOOZE!

Due to our mix of Creole and Cajun culture, we have a wonderful selection of dishes you can only really find here in Louisiana. All with a ranged influences of French, Spanish, African, and Indian cooking. Most of our famous dishes are Gumbo, Étouffée (pronounced "Ay-Too-Fay"), Jambalaya, Muffuletta, Po'boys, and Red Beans and Rice. Seafood is a staple of our diet and we eat things from shrimp to crayfish (crawfish), crabs, oysters, and catfish. Also we eat swamp denizens such as alligator, frog legs, and turtle soup. I can say that I have had alligator and its very good. I have not had the chance to try frog legs or turtle soup though but have heard frog tastes like chicken. xD We are also famous for several tempting sweets such as King Cake, beignets, Pralines, Sweet Potato pie and Pecan Pie.

We also LOVE to drink down here and the state is home to many local breweries, the most famous possibly being Abita Beer (which is really close to my home town!). Also many old folks around here make their own alcoholic concoctions (my dad makes something he calls "Clark's Cherry Bounce" and its like a mix of cheap vodka, cherries and wine...). Also we have famous drinks such as daiquiris, with this probably being the only state that has drive throughs to get them, Bloody Marys (which are ick to me), the Sazerac (considered Americas first cocktail. I have never had that either), and Hurricanes (which has been made famous by Pat O'Brien's in New Orleans). We love our alcohol so much and food that I've seen King Cake flavored Vodka (I have yet to have it tho xD).

Chicken and Sausage Gumbo

What is Gumbo? It's a stew or soup consisting of a strongly flavored stock, meat or shellfish, a thickener and the vegetable holy trinity of celery, bell peppers and onions. Thickeners consist of primarily either okra, filé powder, or roux. Generally oux is used in conjunction with either okra or the filé powder.

The Louisiana Food Tour IMG_5254

Seafood Etouffee over Rice.

Pronounced ay-too-fay, Étouffée is a dish found in both Cajun and Creole cuisne's and is typically served with shelffish over rice. It is general a sauce made from a light roux, seasoned and simmered with the seafood of choice. This dish uses the technique known as smothering which is a popular method of cooking in Cajun areas. The most popular version of this dish is made with crawfish.

The Louisiana Food Tour 8%20jambalaya%20done

The Louisiana Food Tour 8%20jambalaya%20done

Chicken and Sausage Jambalaya.

Jambalaya is a Louisiana Creole dish of rice, meat (usually chicken and sausage) and vegetables. The dishs is of Spanish and French influence and most likely has its origins in Spanish paella. There is an annual Jambalaya Festival held in Gonzales, LA and Gonzales has been proclaimed the Jambalaya Capital of the World!

The Louisiana Food Tour Red-beans-rice-2

The Louisiana Food Tour Red-beans-rice-2

Red beans and rice (best with some sausage and corn bread!)

Red beans and rice is most likely the most well known dish of Louisiana Creole cuisine. It is traditionally made with red beans, vegetables (holy trinity), spices and pork bones. It is traditionally made on Mondays as the pork bones were left overs from Sunday dinner. Monday also was typically wash day and red beans were easy to cook. A pot of bean could sit and simmer on the stove while the women were busy washing clothes. Almost every Creole or Cajun cuisine restaurant will serve red beans and rice, especially on a Monday!

The Louisiana Food Tour King_Cake2

KING CAKE!!

Think of it like a giant cinnamon roll that with lots of icing and colored sugar and optional fillings. King Cake is synonmous with Mardi Gras and starting on Epiphany (Christian feast day on Jan 6th. It is also the beginning of Carnival season), Louisiana residents begin holding parties dedicated to King Cake. King Cake takes its name from the biblical three kings. Traditionally, a small plastic baby is hidden in the king cake which is meant to symbolize baby Jesus. These days the babies are outside the cake to prevent the risk of potential choking.

The Louisiana Food Tour Beignets_CafeMonde

The Louisiana Food Tour Beignets_CafeMonde

Beignets

Beignets are commonly a breakfast food that is a deep fried choux pastry topped with powdered sugar. The origin of the term beignet is specifically French, even though many other cuisines have a variation of deep fried dough. They were brought over to New Orleans in the 18th Century by French Colonists.

The most famous place to eat them at is Cafe Du Monde in the French Quarter and is usually paired with their famous coffee with chicory. Nothing beats waking up from a night of drinking in New Orleans and getting beignets and coffee from Cafe Du Monde!

The Louisiana Food Tour Pralines-2

Pralines aka candied pecan heaven melting in your mouth.

Pralines is a confectionery containing at minimum nuts and sugar with cream being a common third ingredient. American pralines are the type you will find all over Louisiana. They are a soft creamy combination of syrup and pecans, resembling fudge. Pralines are another wonderful delicacy brought over by the French!

Senior Member Small Lady Emeritus

Lafayette Food Tour

Continued from this post, welcome to the Lafayette Food Tour! As stated, we have a huge love of food in our area. We've got a restaurant for nearly any cuisines you can think of. Our most popular restaurants being Cajun cuisine, crawfish and plate lunches.

What's a plate lunch you ask? Plate Lunches are a close cousin to the meat-and-three homestyle cooking restaurants found in the South. Meat-and-Three restaurants typically let you pick from 3-6 daily selections of meat dishes and 3 side dishes, typical vegetables of some kind. However our plate lunches are rooted in rice and gravy. Rice and gravy is a common name for any meat cooked down with a thick gravy and served over rice. Rice and gravy can be made with just about any meat ranging from hunted game like deer to pork and roast cuts from the butcher. In Lafayette, there is a plate lunch joint just around every corner! It is a staple for an Acadian's lunch and an experience you cannot miss out on when you come to visit.

With all that said, if you ever happen to be in town, here are some of my picks for Lafayette's restaurants!

Hub City Diner - 1950s style diner with all the best homemade things you can imagine. Southern dishes delight and my favorite bread pudding ever!
Artmosphere - Downtown art gallery bar/restaurant with good food and chill atmosphere and good music scene for the young adult crowd. Last time I was there they also were a hookah bar!
Judice Inn - One of the BEST burger places in town! Traditionally serve no fries which is fine cause you get an awesome selection of Zapp's Chips!
Taco Sisters - Drive through fresh made burritos, tacos and salads. Their smoked brisket and smoke pork burritos are AMAZING.
Fat Pat's - With a motto of "Never trust a skinny cook" you can't go wrong. They have some of my favorite burgers in town and all sorts of other good eats. Peanut butter bacon burger. 'Nuff said.
Old Tyme Grocery - Looking for a traditional and amazing po'boy? Old Tyme is the place for you. Right near ULL's campus, a delicious treat for all.
Johnson's Boucaniere - Smoked meats, BBQ, boudin and amazing bread pudding
Prejean's - The go to restaurant for Cajun Cooking. The Seafood Skillet Fondeaux appetizer is amazing.
Landry's Cafe - Quite possibly my favorite plate lunch place! Their burgers and salads are great too and the onion rings are giant!
Meche's Donut King - No other donut chain can compare. Meche's has run them all out of the market.

So I can't finish this post up without talking about Boudin!

The Louisiana Food Tour Featured-Boudin-Photo

I'm sure many of you have never heard of boudin before so let me describe it to you. It is typically a combination of cooked rice, pork, onions, green pepers and seasonings. The mixture is grinded and stuffed into a sausage casing. Typically boudin is steamed, but can also be found smoked at many local spots. It is a staple of the Acadiana area and loved by all. Cajun boudin originated from the Acadians that migrated to Louisiana from Nova Scotia and other French settlers. However, it is very different from its origins. Traditional boudin was a type of blood sausage. The French also have a variation which is what Cajun Boudin is most likely derived from: Boudin Blanc.

Now, we being the crazy food lovers of the South, take this delicious sausage and created deep fried versions of it. Thus resulting in bouding balls and boudin eggrolls, bth often found stuffed with pepperjack cheese.

I hope this has given you an idea of what the food scene in this city is like. In my view, its like no other!

Senior Member Small Lady Emeritus

Recipes

Now that I've probably got your mouth watering, I'll share some recipes that you can try at home. ^_^ One of my favorites is a Chicken and Sausage Gumbo made by my family. Before I continue on, there are some keywords I think I should cover.

Roux - A roux (Pronounced "roo") is a mix of equal parts fat and flour (by weight) and used for thickening sauces and soups. The base of many Louisianian dishes are a good roux. Basically the roux is made by stirring the flour into the melted fat (often butter), and then cooking it until it browns. The key to cooking it is on a low heat and stirring constantly. Be prepared, you will be at the stove for possibly 20-30 minutes stirring.

This link has good tips for making a roux: [You must be registered and logged in to see this link.]

Now I will say many people will claim its not a good gumbo unless the roux is dark, but I beg to differ. My family has always done a lighter/medium roux for their gumbos and they have always come out delicious to me. It all really just depends on your tastes and possibly what your family (if you are from here) has done traditionally. Sometimes if a dark roux isn't done right it will come out more burnt tasting than anything and that will RUIN a gumbo.

The Holy Trinity - aka onion, celery, and bell pepper as a flavor base.

File - ground sassafras roots, often used to season a gumbo (you can buy Gumbo File at the stores around here)

Cajun Seasoning - refers to any seasoning blend of cayenne pepper, black pepper, garlic, salt, and other spices. Brands most often bought and known: Tony Chachere's, Zatarain's, LOUISIANA cajun seasoning, and around here, Slap Ya Mama. If you can't find Cajun Seasoning in your spice isle then you can buy it online (along with other Cajunand Creole foods) at the Cajun Grocer: [You must be registered and logged in to see this link.]

Andouille - a type of smoked sausage made using pork. LaPlace, Louisiana is nicknamed "The Andouille Capital of the World" and is near where my parents are from. We have often gotten our andouille sausage from Laplace.

Quote :: Chicken and Andouille Gumbo

Ok and now to start. This is a Chicken and Andouille Gumbo Recipe given to me by my parents. This is essentially the recipe they follow (they got it out a local chefs cookbook and I dont remember whose it is.) I have to say that a Gumbo always tastes better the next day as it has had a chance to sit and let the flavors come together.

Ingredients:
1 lb. stewing chicken (you can use a whole or whole cup up chicken. IT HAS TO HAVE BONES THOUGH. IMPORTANT. Bones give flavor. )
1 lb. andouille sausage, sliced into 1/4" in. slices (if you can't find, any smoked sausage will do)
6 large white or yellow onions, chopped
1 small bunch green onions, chopped
1 small bell pepper, chopped (heck if you like bell pepper throw in another for fun)
1 tablespoon chopped celery
1 tbsp. finely chopped parsley
1 clove garlic, chopped
salt, black pepper, and red cayenne (or cajun seasoning, or do all that PLUS cajun seasoning xD)
3/4 cup all-purpose floud (for roux)
1 cup cooking oil
6 cups hot water

Directions:
Cut up chicken. Wash and season with salt and pepper. Heat one cup oil in heavy skillet and fry chicken until brown. Remove chicken and put aside. Pour the remaining oil in the skillet into a large heavy pot (like big soup pot!) for making the roux. Make the roux according to the instructions I posted above. After the roux is made, lower head and add the chopped onions (not the green onions tho), bell pepper, and celery. Cover and simmer until onions are clear and tender, stirring occasionally. Add sliced andouille and chicken to roux mixture, cover and let simmer about 1/2 hour. Stir often during this process. Keep heat low through this point. Add water, garlic, parsley, and green onions. You may increase heat until the mixture begins to boil. Now lower the heat to simmer, cover and cook 1 1/4 to 2 hours or until chicken is tender.

This has a lot of liquid (much like a soup) and is served over rice. Make enough rice for 6 people.

This next recipe isn't so much a Louisiana specialty dish, but it is a southern dish through and through and Louisiana also cooks some of the best southern soul food around. Anyway, I have eaten this in restaurants and made it myself. It is a wonderfully delicious comfort food. I bring to you: SHRIMP AND GRITS.

Recipe found here: [You must be registered and logged in to see this link.]

Quote :: Down-Home Comforting Shrimp and Grits
Grits adapted from Zea's Restaurant

Ingredients for Grits:
1 cup thawed frozen corn kernels
2 cups chicken stock
2 cups half and half
1 cup of yellow cornmeal (Grits)
2 tbs. butter
3/4 shredded colby-jack cheese

Ingredients for Shrimp:
2 slices of bacon
2 tbsp. butter
1 diced shallot
2 sliced green onions
1 lbs. medium shrimp (peeled and deveined)
1 tbs. cajun seasoning
1/3 cup heavy cream

1. Cook two slices of bacon in a large skillet, crumble and set aside. Remove all but 1 tbs. of the bacon fat from the pan. Turn the heat to med-high and add 1 cup thawed frozen corn kernels. Cook until the liquid cooks off and the kernels begin to toast and turn golden. This will take about 8 minutes...give it a stir about halfway through so it can brown on all sides.

2. Add 2 cups chicken stock and 2 cups half and half to a large saucepan over med-high heat. Bring to a boil and add the roasted corn kernels. Slowly whisk in 1 cup of yellow cornmeal, then reduce heat to med-low. Cook for 10 minutes, giving it a whisk every couple of minutes to keep it from sticking on bottom. When the grits are cooked and thickened, add 2 tbs. softened butter and 3/4 cup shredded co-jack cheese. Whisk well to completely incorporate the cheese and butter. Set aside while you prepare the shrimp.

3. Add 2 tbs. butter to a non-stick skillet over med-high heat. Add one diced shallot and two sliced green onions. Cook for 2-3 minutes, until tender. Add 1 lb. medium shrimp and 1 tbs. Cajun seasoning. Stir to combine and sear the shrimp on each side until cooked -- about 3-4 minutes total. Add the reserved bacon and 1/3 cup heavy cream and stir well to combine. Cook for 2-3 minutes, until the sauce has thickened.

4. To serve, spoon some of the grits into a shallow bowl. Top with a generous serving of the shrimp and sprinkle with more chopped green onion. You should get at least four servings, with plenty of grits leftover for breakfast the next morning.

New Orleans Barbequed Shrimp is a one of a kind dish originated from the city! New Orleans BBQ Shrimp is a sauteed shrimp in a Worcestershire butter sauce. Messy and full of flavor, this dish is best served with french bread to soak up all the sauce!

Quote :: New Orleans Barbequed Shrimp

Recipe From: [You must be registered and logged in to see this link.]

Ingredients:

16 jumbo shrimp (12 per pound, about 1 1/2 pounds), with heads and unpeeled
1/2 cup Worcestershire sauce
2 tablespoons fresh lemon juice (about 2 lemons)
2 teaspoons ground black pepper
2 teaspoons cracked black pepper
2 teaspoons Creole seasoning
1 teaspoon minced garlic
1 1/2 cups (3 sticks) cold unsalted butter, cubed
French bread as accompaniment

In a large skillet combine shrimp, Worcestershire, lemon juice, black peppers, Creole seasoning, and garlic and cook over moderately high heat until shrimp turn pink, about 1 minute on each side. Reduce heat to moderate and stir in butter, a few cubes at a time, stirring constantly and adding more only when butter is melted. Remove skillet from heat. Place shrimp in a bowl and pour sauce over top. Serve with French bread for dipping.

Yield: 4 appetizers or 2 entrees

Moderator

THE KING CAKE LOOKS SO GOOD OH MY GOSH!

Moderator

Oh man I loooove boudin. Best hunk of questionable meat you've ever tasted.

Lotus Crystal

Oh god, I really shouldn't be looking at all this delicious food when I'm hungry~ ;_;

Senior Member Small Lady Emeritus

StarlightSlayer wrote:: Oh man I loooove boudin. Best hunk of questionable meat you've ever tasted.

And boudin isn't even questionable anymore since its just generally pork and rice and vegetables and seasonings. CRAWFISH BOUDIN THO.

Moderator

Quote :: And boudin isn't even questionable anymore since its just generally pork and rice and vegetables and seasonings.

Takes some of the fun out of it, if you ask me :bunnypokerface

Senior Member Small Lady Emeritus

I'd still eat it if they made it the traditional way. xD

Moderator

Saaaame

Lotus Crystal

I love red beans and rice and those pralines look delicious.

Lotus Crystal

i got so hungry looking at all this food.

Lotus Crystal

THAT KING CAKE SOUNDS AMAZING!

My parents make Jambalaya here all of the time, but only with sausage and rice xD It's actually quite good, and the sausage tastes good with Sweet Baby Rays Razz

I've also always wanted to try a beignet...

Outer Senshi Admin RP Graphics & Canon Admin

Alcohol drivethroughs what is this sorcery?

Also eating alligator omg. We eat frog legs too here (a Chinese dish called Swikee) but I don't. My parents love them though Razz

And they do claim it's like chicken.

I am very curious what kind of cooking method 'smothering' is xD

OMG THAT CAKE

I see you guys really love sausages. I wanna move there xD

Senior Member Small Lady Emeritus

Yeah, sausage is super popular here. How can you not like sausage??

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The Louisiana Food Tour

The Louisiana Food Tour

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