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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).

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Featured Cook

Cooking Level: Intermediate

Living In: Bossier City, Louisiana, USA
About me:
Well cooking is one of my favorite things to do, anything to get outside and play on the grill.

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Cooking Level: Expert
Home Town: New Orleans, Louisiana, USA
Living In: New Sarpy, Louisiana, USA
Photo by Paula Phelps Minor

Paula Phelps Minor 

Home Town: Shreveport, Louisiana, USA
Living In: Port Orange, Florida, USA
Photo by Roni Gordon

Roni Gordon 

Cooking Level: Expert
Home Town: New Orleans, Louisiana, USA
Living In: Burleson, Texas, USA

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Newest Reviews

'Day Before Payday' Kielbasa and Corn Hash

Reviewed on Oct. 21, 2014 by Stacie Bonner   view full review
This was a great, fun dish to make ! I had everything in my pantry to make it, except for the...

Beefy Baked Ravioli

Reviewed on Oct. 19, 2014 by Merlin08   view full review
Loved this! Did as other reviews said to do: 1 small chopped onion, garlic powder to the meat....

Buckwheat Cake

Reviewed on Oct. 18, 2014 by atasteofcreole   view full review
As a Cajun I tried this and was SUPREMELY disappointed. Dry, bland and like foam. Even the...

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