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Article
Looking to add a little Louisiana holiday cheer to the dinner table this year? These local Louisiana products have you covered! In no particular order, discover some of our favorite foods, seasonings, drinks and desserts that should grace your…
Article
Sink your sweet tooth into these classic desserts straight from the Bayou State. When it comes to food, Louisiana does not mess around! And this includes desserts. After a decadent meal, try one of these famous Louisiana sweet treats. Or be a…
Article
Sure, many states have delicious signature dishes, but Louisiana is in a league of its own for both flavor and sheer amount. That’s not bragging — the food here is just that good. Gumbo, boudin, jambalaya, beignets and pralines — Louisiana has…
Recipe
Enjoy this delicious Creole gumbo made with filé powder. Filé is a spicy herb seasoning made from ground sassafras tree leaves. It was first used by Choctaw Native Americans to both flavor and thicken many soups and stews. When the French settled…
Recipe
Did you know that January 10 is National Oyster Rockefeller Day? Celebrate the classic New Orleans dish all year long with this recipe. Named for the richness of its sauce, Oysters Rockefeller is a dish that was created at Antoine’s Restaurant in…
Recipe
A bright-green blend of chocolate, cream and mint, this winning cocktail is served with an equally colorful history. At first glance, this pastel-green concoction of chocolate and mint liqueurs blended with brandy and cream may seem innocent…
Recipe
Chef Poppy Tooker, New Orleans native and resident expert on all things cooking in Louisiana kitchens, shares her famous gumbo recipe. A true taste of Louisiana cuisine is incomplete without savoring some of our legendary seafood. We recommend…
Recipe
Bring this decadent New Orleans recipe to your table. New Orleans knows absinthe. The botanical spirit embodies notes of green anise, fennel and herbs and is typically sage in color. In 1815, a speakeasy known as “The Absinthe Room” opened on the…
Recipe
The original Bananas Foster was created at Brennan's Restaurant in New Orleans in 1951. In 1946, Owen Brennan was faced with a dilemma: Would he prove his friend, who said he couldn’t cook, right? Or would he prove his culinary excellence? The…
Recipe
Fried okra? Yes, please! Long, green and covered in small, fuzzy hairs like a peach, okra is one of the secret ingredients of Creole and Cajun cuisine. The natural juices in these seedpods contain a powerful thickening agent which is often used…