Louisiana Dish on Plate

Our Food Culture

Louisiana is a true culinary melting pot. From international influences to Creole and Cajun traditions, our food culture mirrors the state’s cultural complexity.  

Whatever your favorite Louisiana flavor may be, there’s always more where that came from, with more variety than you could sample in one lifetime — not that you shouldn’t try!

Staples of Louisiana Cuisine

Holy Trinity stylized graphic: Onions, Bell Peppers, Celery

Cajun Holy Trinity

The backbone of many Louisiana dishes, the Cajun “Holy Trinity” of onions, bell peppers and celery is based on the classic French mirepoix.

Seafood stylized image

Seafood

Louisiana’s proximity to the Gulf of Mexico provides a wealth of fresh seafood, a favorite protein source.

Stylized tomato

Tomatoes

Tomatoes are a touchy subject for gumbo-makers, but they’re a hallmark of Creole cuisine.

Stylized spices: Cayenne and Filé

Spices (Cayenne and Filé)

Classic Creole spice blends mix immigrant traditions and typically consist of salt, pepper, cayenne, dried herbs and filé powder.

Creole vs. Cajun

Creole and Cajun cuisine are two sides of the same coin, but they reflect the culinary traditions of two distinct ethnic groups. 

Creole cuisine reflects the urban atmosphere of a port city. From Gulf-fresh seafood in rich sauces to ripe tomatoes, Creole cuisine blends flavors and ingredients from its multi-ethnic population to create something new, cosmopolitan and uniquely New Orleans. 

Meanwhile, the rural Cajun cuisine of Acadiana reflects the hunting traditions of early Canadian-French settlers, featuring robust, hearty flavors. Think of smoked meats, spicy sausage, dark roux and one-pot dishes like jambalaya.

Global Influences

Africa

Africa

When enslaved Africans were brought to the New World, they held fast to their culinary traditions. By introducing ingredients like okra, collards, and hot peppers, Africans profoundly influenced Louisiana’s culinary landscape. You can taste the African influence in jambalaya, which draws on the acidity and spice of Senegalese jolloff rice, and in Creole gumbo, derived in part from West African “gombo” stew made with okra.

France

France

As a former French colony, it’s no wonder that France heavily influenced Louisiana’s cuisine. We can thank French settlers for now-classic Louisiana dishes like beignets and roux-based dishes like étouffée. Additionally, the Holy Trinity of onions, peppers, and celery in Cajun dishes is based on the French mirepoix, forming a strong culinary backbone that runs from home kitchens to New Orleans’ French bistros.

Spain

Spain

Though Spanish colonial rule had a more subtle impact on Louisiana as a whole, some former frontier outposts still retain traces of Spanish colonial flavor. Natchitoches’s meat pies, for example, bear a strong resemblance to the empanada, and jambalaya shares similarities with Spanish dishes like paella. The Mediterranean brightness of Spanish cuisine shines through in the heavy use of tomatoes, garlic, bell peppers, and other aromatics, and we can thank Spain’s cattle herding lifestyle in part for the Creole cowboy culture of southwestern Louisiana.

Caribbean

Caribbean

When a wave of Haitian immigrants arrived in Louisiana at the turn of the 19th century, they not only advanced the emerging sugarcane industry, but also brought strong flavors and dishes from their homeland. From stewed beans and collard greens to thick gumbo-like soups, Caribbean cuisine’s penchant for salt and heat worked its way into cooking pots across the state. When combined with a shared love of fried delicacies, hot sauce, and sugary confections with nuts, it’s no wonder New Orleans is often referred to as the northernmost Caribbean city.

Native American

Native American

Indigenous communities in Louisiana are responsible for many of the flavors we know and love today. With a rich knowledge of the land and its bounty, Native Americans introduced colonists to dishes like cornbread, grits, sweet potatoes, beans, and wild game. We have the Choctaw in particular to thank for filé, a gumbo thickening and flavoring agent made of ground sassafras leaves, and the Choctaw-Apache tribe in Zwolle to thank for their iconic Spanish-influenced tamales.

Italy

Italy

During the late 1800s, the citrus import business drew Italian immigrants to Louisiana. Many of these immigrants got their start working on the docks before opening up grocery stores and restaurants across New Orleans. Louisiana-Creole classics like roux-thickened red gravy and the iconic muffuletta sandwich grew out of these storefronts and bistros, shaping Creole cuisine as we know it today.

Germany

Germany

When a wave of German immigrants arrived in Louisiana in the late 1800s, they not only bolstered the growing rice industry – they also coupled it with their sausage-making expertise. This helped shape the region’s boudin tradition. The German Blutwurst, for example, has many of the same ingredients as boudin rouge, notably oats, pork, and seasoning. Our beloved Creole mustard is another example of German culinary tradition at work in Louisiana.