Foodways
King Cake
A round, braided cake consumed during the Carnival season across Louisiana, especially in New Orleans.
A round, braided cake consumed during the Carnival season across Louisiana, especially in New Orleans.
The wiener-shaped Lucky Dog hot dog pushcarts in New Orleans’s French Quarter were the inspiration for the fictional Paradise Vendors in John Kennedy Toole's novel “A Confederacy of Dunces.”
The muffuletta–a mammoth sandwich of round sesame bread layered with Genoa salami, ham, mortadella, cheese, and olive salad–is a signature dish of New Orleans.
Natchitoches’s savory hand pies are filled with a mixture of ground pork and beef in a seasoned gravy.
Although okra is consumed throughout the South, it is predominantly associated with South Louisiana, where it is used as a thickener for gumbo.
An unofficial cultural ambassador for Louisiana beginning in the 1970s, Paul Prudhomme was a Cajun chef, restauranteur, author, television star, and entrepreneur.
The so-called poor boy (po-boy) sandwich originated from the Martin Brothers' French Market Restaurant and Coffee Stand in New Orleans during the 1929 streetcar strike.
The praline, a confection made of sugar and nuts, is a representative dish of the Franco- and Afro-Creole Atlantic diasporas.
Traditionally served on Mondays in New Orleans, red beans and rice is an economical dish that has become a staple throughout Louisiana and the Gulf Coast.
Entry describes sagamité, a range of cornmeal-based soups, stews, and porridges with Native American origins that became a common component of French colonial cuisine.
Once peddled by street vendors who hand shaved large blocks of ice, snoballs remain a favorite frozen summertime treat.
Popularized in the late 1950s, stuffed shrimp is a signature dish of Shreveport.
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