Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.
The Cajuns, also known as Louisiana Acadians, are a Louisiana French ethnicity mainly found in the U.S. state of Louisiana and surrounding Gulf Coast states.
Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.
The music of Louisiana can be divided into three general regions: rural south Louisiana, home to Creole Zydeco and Old French, New Orleans, and north Louisiana. The region in and around Greater New Orleans has a unique musical heritage tied to Dixieland jazz, blues, and Afro-Caribbean rhythms. The music of the northern portion of the state starting at Baton Rouge and reaching Shreveport has similarities to that of the rest of the US South.
Gumbo is a stew that is popular in the U.S. state of Louisiana, and is the official state cuisine. Gumbo consists primarily of a strongly flavored stock, meat or shellfish, 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.
Jambalaya is a savory rice dish of mixed origins that developed in the U.S. state of Louisiana apparently with African, Spanish, and French influences, consisting mainly of meat or seafood, and vegetables mixed with rice and spices.
Louisiana Creole is a French-based creole language spoken by fewer than 10,000 people, mostly in the state of Louisiana. Also known as Kouri-Vini, it is spoken today by people who may racially identify as white, black, mixed, and Native American, as well as Cajun and Creole. It should not be confused with its sister language, Louisiana French, a dialect of the French language. Many Louisiana Creoles do not speak the Louisiana Creole language and may instead use French or English as their everyday languages.
Étouffée or etouffee is a dish found in both Cajun and Creole cuisine typically served with shellfish over rice. The dish employs a technique known as smothering, a popular method of cooking in the Cajun and Creole areas of south Louisiana. Étouffée is most popular in New Orleans and in the Acadiana region as well as the coastal counties of Mississippi, Alabama, northern Florida, and eastern Texas.
Louisiana Creoles are a Louisiana French ethnic group descended from the inhabitants of colonial Louisiana before it became a part of the United States during the period of both French and Spanish rule. They share cultural ties such as the traditional use of the French, Spanish, and Creole languages and predominant practice of Catholicism.
The culture of New Orleans is unique among, and distinct from, that of other cities in the United States, including other Southern cities. New Orleans has been called the "northernmost Caribbean city" and "perhaps the most hedonistic city in the United States". Over the years, New Orleans has had a dominant influence on American and global culture.
Seafood boil in the United States is the generic term for any number of types of social events in which shellfish, whether saltwater or freshwater, is the central element. Regional variations dictate the kinds of seafood, the accompaniments and side dishes, and the preparation techniques. In some cases, a boil may be sponsored by a community organization as a fund-raiser or a mixer. In this way, seafood boils are like a fish fry, barbecue, or church potluck supper. Boils are also held by individuals for their friends and family for a weekend get-together and on the holidays of Memorial Day and Independence Day. While boils and bakes are traditionally associated with coastal regions of the United States, there are exceptions.
The Natchitoches meat pie is a regional meat pie from northern Louisiana, in the United States. It is one of the official state foods of Louisiana.
John David Folse is an American chef, restaurant owner, and television host. A lifelong resident of Louisiana, he is seen as a leading authority on Cajun and Creole cuisine and culture.
The Chef John Folse Culinary Institute is an academic college of Nicholls State University in Thibodaux, Louisiana. The namesake of the college, Chef John Folse, is known as "Louisiana's Culinary Ambassador to the World".
Louisiana African American Heritage Trail is a cultural heritage trail with 38 sites designated by the state of Louisiana, from New Orleans along the Mississippi River to Baton Rouge and Shreveport, with sites in small towns and plantations also included. In New Orleans several sites are within a walking area. Auto travel is required to reach sites outside the city.
Crawfish pie is a type of baked savory pie common in the Cajun and Creole cuisine of Louisiana. It is similar in appearance to a pot pie and contains crawfish. The dish is mentioned in the Hank Williams song "Jambalaya ", along with other common Cajun dishes such as the eponymous jambalaya and gumbo.
The cuisine of New Orleans encompasses common dishes and foods in New Orleans, Louisiana. It is perhaps the most distinctively recognized regional cuisine in the United States. Some of the dishes originated in New Orleans, while others are common and popular in the city and surrounding areas, such as the Mississippi River Delta and southern Louisiana. The cuisine of New Orleans is heavily influenced by Creole cuisine, Cajun cuisine, and soul food. Later on, due to immigration, Italian cuisine and Sicilian cuisine also has some influence on the cuisine of New Orleans. Seafood also plays a prominent part in the cuisine. Dishes invented in New Orleans include po' boy and muffuletta sandwiches, oysters Rockefeller and oysters Bienville, pompano en papillote, and bananas Foster, among others.
Louisiana French is an umbrella term for the dialects and varieties of the French language spoken traditionally by French Louisianians in colonial Lower Louisiana. As of today Louisiana French is primarily used in the state of Louisiana, specifically in its southern parishes.
Inez Catalon was an American Creole ballad singer, who was one of the most well-known performers of the genre known as Louisiana "home music". These are a cappella versions of ballads and love songs, drinking songs, game songs, lullabies and waltzes performed by women in the home, passed down from earlier generations to provide entertainment for the family before radio and television existed. Home music is not considered part of the public performance repertoire of Cajun and zydeco music because the songs were sung in the home by women, rather than in the dance halls of southwestern Louisiana which featured almost exclusively male performers.
