Louisiana’s Unique Food Culture: 10 Signature Dishes & Drinks

May 26, 2024

Any food lover should savor Louisiana’s unique culinary history, a mix of African, French, Spanish and Caribbean influences. Dig into a mountain of crawfish, pair happy hour drinks with blackened alligator and deep-fried pickles or try any of these 10 signature Louisiana dishes and drinks.

#1- Po’ Boy

As its name indicates, the Po’ Boy is anything but fancy; derived from “poor boy”, it came to life as a left-over sandwich served up to New Orleans’ less fortunate. Nowadays, Louisiana’s favorite sandwich can be filled with pretty much anything, from BBQ shrimp to classic roast beef and fried oysters. The common denominator is the french bread: crispy on the outside, fluffy on the inside.

#2- Caneland Distillery

Louisiana is scattered with antebellum plantations, many of which used to thrive on sugar cane. Caneland Distillery in Baton Rouge shows how Louisiana’s most successful crop makes it from plantation to cocktail. After a free tour of the distillery, you can pick five of their eight varieties of rum, whiskey and vodka to taste.

#3- Sno-Ball

Louisiana summers bring about six months of unbearable heat and humidity. During this time, sno-balls are an appreciated snack. This typical Louisiana sweet treat is made of finely shaved ice and flavored cane sugar syrup. Flavors range from watermelon to cake batter and bubble gum.

#4- Crawfish Boil

From January to April, the crawfish is the star of the weekend in Louisiana. Crawfish season brings an abundance of these little lobsters to the Louisiana waters, and an equally big crowd gathers to boil them alive. More than just a signature dish, a crawfish boil is an event shared with family and friends. The crawfish are cooked in a large casserole filled with spicy broth, accompanied by potatoes and corn – any additions depend on the cook’s creativity. Louisiana locals all have their own techniques to get the meat out of the shell, which makes it all the more confusing for a first-timer.

#5- Alligator

Gators are everywhere in Louisiana, including on the menu. They are typically served as an appetizer, in bite-sized pieces along with a dipping sauce. Variations include blackened, grilled and of course, deep-fried. Pair with a beer at the bar of a neighborhood staple like Sammy’s Grill in Baton Rouge

#6- Fried Pickles

The American South gets creative with deep-fried items on the menu, and Louisiana is no exception. Fried green tomatoes is a classic dinner side, while fried pickles pair perfectly with happy hour drinks. The pickles are cut into thin slices, dipped in batter and deep-fried, served with ranch.

#7- Abita Beers

Abita Brewing Company is a brewery based in the sleepy town of Abita Springs. With beers like the Andygator and Big Easy IPA, you’re unmistakably diving into Louisiana culture. Pair with fried pickles, boudin balls and blackened alligator for a Louisiana happy hour.

#8- Boudin Balls

Cajun food dates back to the 1700s, when French settlers in the Acadia region of Canada were expelled from their land and relocated to Louisiana. They developed a rustic cuisine, characterized by tasty seasoning and the holy trinity: onion, celery and bell pepper. Louisiana boudin is a sausage made of Cajun seasoned “dirty” rice and ground pork, stuffed into pork casing. It wouldn’t be Louisiana if they didn’t have a deep-fried version of it. The casing is replaced by a layer of batter and fried into delicious boudin balls.

#9- Gumbo

Gumbo represents the culinary melting pot that is Louisiana. Influences from Africa to France and the Caribbean come together in this delicious stew. The Tremé Creole Gumbo Festival in New Orleans is dedicated to Gumbo in all its variations. New Orleans institution The Commander’s Palace serves up a great gumbo in style.

#10- Turtle Soup

Just like gators, turtles can be found everywhere in Louisiana. Turtle soup used to be a true delicacy, part of presidential dinners and Thanksgiving buffets. After it was commercialized into a Campbell Soup can, turtle soup started to loose its appeal. The Commander’s Palace in New Orleans still serves Turtle Soup au Sherry, topped off with a shot of sherry.