Cuisine of Louisiana

liquid that comes from the grated meat of a coconut

dish of cabbage leaves with a filling

Jambalaya ( , ) is a savory rice dish that developed in the U.S. state of Louisiana fusing together African, Spanish, and French influences, consisting mainly of meat and/or seafood, and vegetables mixed with rice and spices. West Africans and Spanish people each had versions of jambalaya in their respective countries. Historian Ibraham Seck states Senegalese people were making jambalaya. The tomato, a mainstay ingredient of the dish, was introduced to West Africans by the French and was subsequently incorporated into their one-pot rice dishes. Spanish people made paella, which is also a one-p

Gumbo () is a stew that is popular among the U.S. Gulf Coast community, the New Orleans stew variation being the official state cuisine of the U.S. state of Louisiana. Gumbo consists primarily of a strongly flavored stock, meat or shellfish (or sometimes both), a thickener, and the Creole "holy trinity": celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used, whether okra or filé powder (dried and ground sassafras leaves). Gumbo can be made with or without okra or filé powder.

variety of chili pepper

piglet fed on its mother's milk

bread-based dessert popular in many countries' cuisines

po' boy almost always consists of meat, which is usually roast beef or fried seafood, often shrimp, crawfish, fish, oysters or crab. The meat is served on New Orleans French bread, known for its crisp crust and fluffy center

thumb|right|300px|A roasted turducken thumb|right|300px|Sausage-stuffed turducken cut into quarters to show the internal layers Turducken is a dish associated with Louisiana, consisting of a deboned chicken stuffed into a deboned duck, further stuffed into a deboned turkey. Gooducken is an English variant, replacing turkey with goose.

American liqueur made from neutral spirits with fruit, spice and whiskey flavorings.

meat preparation

flesh from crayfish

sweet alcoholic drink made with rum and fruit juice, syrup or grenadine

Persillade () is a sauce or seasoning mixture of parsley () chopped together with seasonings including garlic, herbs, oil, and vinegar.

unincorporated community in Louisiana, United States

American chef (1940–2015)

spicy herb made from the dried and ground leaves of the North American sassafras tree

type of social event involving the consumption of seafood