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Louisiana

Shaped a little like a pirate’s boot, the Bayou State is pressed between Texas and Mississippi along the Gulf of Mexico. More storied than perhaps any other culinary region of the United States, Louisiana is where ancient culinary traditions collided, creating a uniquely American regional cuisine. Creoles and French-Canadian Cajuns adapted their Spanish- and French-inspired food traditions to make use of local ingredients like powdered sassafras leaves (known as filé powder). In a region already known for its cooking, New Orleans stands out as the undisputed food capital of the South, if not the country. New Orleans is the home of such delights as dirty rice, blackened redfish, gumbo, muffuletta sandwiches, bananas foster, king cake, soft-shell crab po'boy sandwiches, and the Crescent City breakfast of beignets and chicory-flavored coffee with steamed milk (cafe au lait).

Featured Cook MLISAW Cooking Level: Expert Living In: Baton Rouge, Louisiana, USA
About me: I am a 30 something stay at home mother of 3 super kids! I love homemaking and appreciate being home since I have returned after working fulltime for 2 years. My Profile \| Cooks I Like \| Reviews \| Photos Recipes \| Menus \| Blog Create your own Cook's Profile \| MORE Cooks »

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Shontrice Darby

Cooking Level: Beginning

Living In: New Orleans, Louisiana, USA

Melissa

Home Town: Cut Off, Louisiana, USA

Living In: New Orleans, Louisiana, USA

prince864

Cooking Level: Intermediate

Home Town: Morgan City, Louisiana, USA

Living In: Spartanburg, South Carolina, USA

About me: I enjoy outdoors and sports. I have 2 boys ages 21 & 25, and my girlfriend Sandra. Cooking came up years ago from my mother but just within the last 5-6 years have come to enjoy t…
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