Food
Seasonings such as Cayenne pepper, Tony Chachere's, Zatarain's are prevalent in the cuisine of Louisiana. While the state is predominantly known for its Cajun cuisine, Native American cuisine preceded their contributions.Creole cuisine is influenced by traditional French cooking with Spanish, African, and Indian influences.
Although the food most identified with the state is the Cajun and Creole food of South Louisiana, North Louisiana also has its own unique cuisine. Traditionally, southern style soul food such as smothered pork chops, chicken and dumplings, candied yams, hot water cornbread, fried chicken, macaroni and cheese, collard greens, and black-eyed peas are commonly eaten in North Louisiana. For many years, crayfish were not eaten outside of Cajun country. People north of Alexandria were more likely to eat fried chicken or barbecue. Fish fries featuring catfish took the place of crayfish boils. Today, boiled crayfish is served throughout the state.
Other foods popular in Louisiana include Gumbo, Etouffee, Jambalaya, Mufellettas, Po boys, and Red Beans and Rice (traditionally eaten on Monday). Seafood is especially popular in Louisiana either as an ingredient or as a main dish such as Shrimp, Crayfish, Crabs, Oysters and Catfish. Swamp denizens such as Gator or Alligator, Frog Legs, and Turtle Soup is popular around the bayous of south Louisiana.
Famous desserts and snacks include King Cake, beignets, Pralines, Sweet Potato pie and Pecan pie.
Read more about this topic: Culture Of Louisiana
Famous quotes containing the word food:
“For much of the female half of the world, food is the first signal of our inferiority. It lets us know that our own families may consider female bodies to be less deserving, less needy, less valuable.”
—Gloria Steinem (b. 1934)
“... the more we recruit from immigrants who bring no personal traditions with them, the more America is going to ignore the things of the spirit. No one whose consuming desire is either for food or for motor-cars is going to care about culture, or even know what it is.”
—Katharine Fullerton Gerould (1879–1944)
“Nurturing competence, the food of self-esteem, comes from acknowledging and appreciating the positive contributions your children make. By catching our kids doing things right, we bring out the good that is already there.”
—Stephanie Martson (20th century)