Louisiana is a state in Deep South region of the USA.

Some Louisiana urban environments

have a multicultural, multilingual heritage, being so strongly influenced by a mixture of 18th-
century French, Haitian, Spanish, Native American, and African cultures that they are
considered to be exceptional in the US. Before the American purchase of the territory in
1803, present-day Louisiana State had been both a French colony and for a brief period
a Spanish one. In addition, colonists imported numerous African people as slaves in the 18th
century. Many came from peoples of the same region of West Africa, thus concentrating
their culture. There has never been an official language in Louisiana, and the state
constitution enumerates "the right of the people to preserve, foster, and promote their
respective historic, linguistic, and cultural origins."

New Orleans is the biggest city in the state of Louisiana that, including its suburbs consists of
over 1 million 300 people. It is located on the confluence of the Mississippi river into the bay
of Mexico. The city is a mixture of various types of food, styles of music and cultures. This
makes it one of the most fascinating cities in the world as well as one of the richest cities in
the States when it comes to cultural history.
It is said that there is no better way to learn about the culture of one city than getting to
know it by tasting its food.

Categories

 Savory food
 Desserts
 Beverages
 Weird and unusual dishes

Savory foods
Gumbo
Gumbo is official dish of Louisiana. It has French and West African roots. It is a combination
of rice, roux (butter or oil mixed with flour), seafood or meat, vegetables, spices and often
okra. There are about as many variations of gumbo as there are people cooking it up. Every
family perfected its own treasured recipe. Creole style gumbo incorporates tomatoes and
more exotic ingredients while Cajun style gumbo often includes locally harvested meat, fish
and spices.
Muffaletta
It’s a famous Italian sandwich invented in New Orleans, containing Italian salami, Italian
ham, minced garlic, olive salad and cheese. You often find them served in whole, half and
quarter sizes. If you are going to eat a whole muffaletta come hungry or bring some
company. This sandwich is typically measured almost a foot around.
Po’Boy
This type of submarine sandwich was born in the 1929 Streetcar strike. With 1800 drivers
and motormen manning the picket lines, Martin Brothers Restaurant vowed to serve the
workers for free. They asked local baker John Gendusa to invent a hearty, inexpensive
sandwich. When strikers came to the backdoor to claim one, someone in the kitchen took
their order by yelling, ‘’Here comes another poor boy!’’. It is piled with lettuce, tomato and
pickles and filled with roast beef, fried shrimp, oysters – or whatever you choose – po’boys
are stuffed and slathered with sauce or mayonnaise, and then served between two long
pieces of French bread. This sandwich is so popular it even has its own Oak Street Po’Boy
festival.
Jambalaya
Jambalaya is a dish comprised of a mix of chicken meat, seafood or sausage or a combo of all
three. Louisiana origin dish of Spanish, west African and French influence consisting mainly
of meat and vegetables mixed with rice. It is usually served with a side of corn bread, any
kind of salad and some beer. Jambalaya is much more than just food; the name of this dish is
also used to describe havoc.
Desserts
Beignets
Square-shaped pieces of fried dough topped with powdered sugar. It is typically served in
orders of three. It’s available all year long 24/7 at more than one coffee hotspot. People eat
it for breakfast, desert or a midnight snack. It was first introduced by a French / Creole
colonialist in the 18th century.
King Cake
A colorful round cinnamon filled cake made with braided dough, covered in icing and colored
sugar. Three colors symbolize justice (purple), faith (green) and power (gold). The cake also
contains a little plastic baby inside. Whoever finds the baby must either bring the next cake
or throw a party. You will see cake in bakeries and grocery stores throughout Louisiana
between Twelfth night and Mardi Gras.
THE SNOWBALL (SNO-BALL)
This is a customizable sweet made with a mound of fluffy shaved icy, flavored with sweet
syrups and topped or stuffed with a number of mix-ins and add-ons. These chilly treats come
in small, medium and large and range in price from $2-$6. Flavors range from stand to stand.
Basic ones include strawberry, blueberry and cake. However, unique flavors such as bananas
foster, praline pecan or king cake can be found at selected shops and are definitely worth
trying. This desert was introduced back in 1930s.
 Weird and unusual dishes
Alligator
Considering that Southern Louisiana is full of swamplands and marshy coastal regions, it is
the perfect habitat for Alligators and they quickly became part of the everyday cuisine.
People who have tasted alligator meat say it tastes similar to chicken or rabbit and
the tenderloin, tail, ribs and other parts of the animal are used to create many different
dishes like alligator Cajun spiced ribs, creole stew, fried alligator tail or an alligator pie and
more.
Crawfish Boil
Nothing symbolizes a Cajun culture of Louisiana like this dish. Crawfish Boils are wonderful
messy affairs that are best suited for the outdoors. Boiling crawfish is a festive event and
eating is also thirsty work, so make sure to have lots of beer on hand. Locals hold the
traditional crawfish boils, where friends and family gather to feast on pounds of crawfish. In
the spring, families will go out fishing on the bayous or crawfish farms in an age-old tradition
that thrives to this day. not everyone is familiar with how you are suppose to eat these
mudbugs! After twisting the tail away from the head, you suck the head to get the juicy,
briny flavors.
Mirlitons
Mirlitons, also known as Chayote, is a plant native to Brazil and has an interesting history in
Louisiana. The mirliton is part of the gourd family and both the fruit, leaves and roots are
edible. Records indicate that it’s been grown in New Orleans since 1867 and the city is
virtually the only major urban area in North America where the mirliton was cultivated
throughout the last century. Mirlitons are usually lightly cooked and offer a crisp flavor
packed with amino acids and vitamin C. It’s traditionally incorporated into Thanksgiving
dishes and when the root is added to stews, it offers a taste and texture similar to a potato.
Beverages
Sazerac

Consists of: Absinthe, rich simple syrup, Peychaud’S Bitter, Rye Whiskey.

It is New Orleans own cocktail in the truest historic definition. It was invented by Apothecary Antoine
Amedee Peychaud.

Brandy Milk Punch

Consists of: Cognac, whole milk, simple syrup, vanilla extract.

It may not have been invented in New Orleans but this drink is very much part of this city’s culture
and history. It was born in 1862.

Absinthe Frappe

Consists of: Absinthe, rich sample syrup, anisette, chilled soda water.

It was invented by Cayettano Ferrer in 1874.

Coctail a la Louisiane

Consists of: Rye, Benedictine, sweet vermouth, Herbsaint or absinthe, Peychaud’s Bitters.

It was invented in 1937.