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These 18 Foods to Try in Louisiana Capture the Very Heart of What Makes the State So Special

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Editor’s note: We asked writer and foodie Alexis Herrington, born and raised in Louisana, what are the absolute must-try foods to look for and order when visiting.

Curious about what culinary delights await in the state of Louisiana? Guided by Alexis, a food expert and writer from the state, our selection of foods to try in Louisiana has more than a little something for everyone.

From exotic meats to heartwarming soups, with influence from Europe, Africa, and other places, the cuisine of Louisiana is as fascinating as it is mouthwatering. Let’s dive in and find out more.

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Appetizers and Sides

Boudin

No trip to Louisiana Cajun country would be complete without tasting boudin, a spicy mix of pork, rice, peppers, onions, and herbs stuffed into a sausage casing. This mouthwatering snack packs a punch of flavor with every bite.

Boudin
Boudin, iStock/Banu R

Southwestern Louisiana is dotted with boudin joints worthy of a detour. While many recipe variations exist, you’d be hard-pressed to find a chef willing to reveal their secret seasonings.

A particularly indulgent twist is called “boudin balls,” where the boudin filling is fried into crispy bite-sized delights.

Largely an on-the-go snack, enjoy boudin piping hot directly out of the to-go bag.

Alligator

You’re pretty much guaranteed to see an alligator if you tour a Louisiana swamp, so it’s no wonder gator meat is a local delicacy. Alligator meat might have you a little apprehensive, but this not-so-common meat actually has a mild taste.

Fried Alligator
Fried Alligator with chili sauce, Photo by va103/iStock

Alligator is often served seasoned and fried as an appetizer, accompanied by a tangy dipping sauce. Gator is versatile, and it’s also delicious grilled or as the meat in many mouthwatering cajun stews and soups.

Natchitoches Meat Pies

The state of Louisiana is well known for its vibrant festivals, and Natchitoches meat pies get their own special day every fall. These delectable savory pies are comparable to empanadas. Encased in a golden flaky pastry, the filling consists of ground beef, pork, onions, peppers, and spices.

Natchitoches meat pies embody the different cultures that have influenced Louisiana. Native Americans introduced meat pies in the 1700s. Later, both Spanish and French colonists added their own flair.

If you ever find yourself in Natchitoches, Louisiana, trying a meat pie is a must-do that is sure to leave your tastebuds tingling.

Cracklins

Cracklins, similar to pork rinds, are deep-fried pieces of pork skin and fat. Back in the day, Cajuns would use every part of the pig in order to survive. Known as grattons in French, cracklins were invented thanks to the process of rendering pork fat.

Today, these crispy golden morsels are seasoned and enjoyed as a savory snack at any time of the day. While they may not be the healthiest option, they sure are delicious.

Oysters

Situated on the Gulf Coast, Louisiana is renowned for its plentiful supply of fresh and delicious oysters all year long. Gulf Coast oysters are large and meaty, a true delicacy for seafood lovers.

Oysters
Oysters, Photo by Yaima Linares/iStock

Raw oysters are enjoyed on the half shell with a squeeze of lemon, cocktail sauce, or Tabasco. For those who prefer their oysters cooked, you’ll be spoilt for choice in Louisiana.

From fried and golden on a sandwich to broiled with garlic, butter, and seasonings, oysters are the deserving stars of many classic Louisiana dishes.

Andouille Sausage 

Andouille sausage is an iconic Cajun and Creole delicacy. This spicy smoked sausage consists mainly of ground pork, garlic, onion, and spices.

Jambalaya with Andouille Sausage
Jambalaya with Andouille Sausage, Photo by Popevan3/iStock

Originally from France, andouille picked up local Louisiana ingredients and flavors over time. Today, it’s produced using a double-smoking method which provides an irresistibly robust smokey flavor.

Enjoy andouille hot off the grill and sliced into rounds as a flavorful appetizer. It’s also an essential ingredient to many traditional Cajun and Creole dishes like jambalaya, red beans and rice, and gumbo.

Turtle Soup

Eating in Louisiana is always an adventure, and turtle soup is sure to satisfy the most curious palates. This legendary soup has been a staple of Cajun and Creole cuisine for centuries. The main ingredient is meat from the American Snapping Turtle, an inhabitant of the many swamps of Louisiana.

Made with slow-cooked turtle meat, rich beef stock, vegetables, boiled eggs, herbs, and seasonings, turtle soup is thick and hearty.

Parsley, lemon juice, and sherry give the final touch, creating a harmonious symphony of flavors. Appetizer, side, or main — this robust soup will add depth and comfort to any meal.

Mains

Barbecue Shrimp 

Forget all you know about barbecue and head to Louisiana for a dish so flavorful and refined that you’ll wish you discovered it a long time ago. Louisiana barbecue shrimp is not cooked on a grill like a typical barbecue. Instead, shrimp are simmered in a rich, buttery sauce packed with garlic, Worcestershire sauce, lemon juice, and black pepper.

Originating in New Orleans, you’ll spot this dish on the menu of many iconic restaurants around the city. No matter where you choose to try it, make sure to use some crusty bread to lap up every last soulful bite.

Red Beans and Rice

Red beans and rice is the ultimate rainy day comfort dish. Red beans are simmered with onions, peppers, sausage, ham, and spices and then served over a bed of fluffy white rice.

Red beans and rice
Red beans and rice, Photo by bhofack2/iStock

Enjoyed by Louisiana locals for generations, many traditions surround this nourishing stew. In the 19th century, Monday was traditionally laundry day. Women would spend the entire day doing laundry, leaving little time for cooking. A big pot of simmering red beans could be left on the stove for hours while they worked.

To this day in Louisiana, it’s common for school cafeterias and local eateries to offer red beans and rice on their Monday menus. 

Po’boy 

You cannot leave Louisiana without trying a po’boy. This sandwich uses baguette-style bread that’s soft on the inside yet crusty on the outside. Po’boys typically feature roast beef or fried seafood.

Shrimp po'boy
Po’boy, iStock/Jestin Korsgaard

Legend has it that this funny-sounding sandwich was invented during 1929 streetcar strikes in New Orleans. Two brothers who owned a restaurant would serve free sandwiches to the striking streetcar workers, referring to them as “poor boys.”

Order this sandwich “fully dressed,” meaning with lettuce, tomatoes, pickles, and mayo, and you’ll sound like a local.

Muffuletta

The muffuletta offers some variety among the Cajun and Creole-inspired cuisine of Louisiana. This protein-packed sandwich originated among Italian immigrants in New Orleans.

Muffuletta
Muffuletta, iStock/bhofack2

Sicilian bread is stacked with cold cuts like salami, ham, and mortadella as well as slices of provolone cheese. Olive salad made up of chopped olives, pickled vegetables, garlic, and olive oil adds delectable flavor. Filling, tangy, and slightly spicy, make sure to add the muffuletta to your Louisiana bucket list. 

Etouffée 

Rich and creamy étouffée highlights several classic techniques of Cajun and Creole cooking.

Etouffee
Etouffée, bhofack2/iStock

First, a roux-based sauce is made from flour and butter. Next, onions, bell peppers, and celery come together to form a trio known as the “holy trinity” in Louisiana cooking. These vegetables are sauteed with seasonings before adding either crawfish or shrimp.

Served over white rice, étouffée is ultra-comforting. Both locals and tourists go wild over the savory, rich flavors of this Louisiana classic.

Gumbo

Gumbo
Gumbo, BaileysTable/iStock

Gumbo pulls from a variety of culinary influences, including African, French, and Spanish. This stew served over rice stands out for its strong flavor that comes from both its roux base and a unique seasoning called filé powder.

While commonly made with chicken, seafood, sausage, and okra, both professional and home chefs are known to get creative. Variations include different types of seafood, tomatoes, ham, squirrel, or duck. You could probably try a different gumbo every day in Louisiana and never get bored!

Jambalaya

Jambalaya is a festive rice-based dish. Think paella but with a Louisiana twist. This dish typically includes meat like sausage and chicken as well as shrimp and the cajun “holy trinity” of vegetables. Herbs and spices like paprika, thyme, and cayenne pepper add major heat and flavor.

Jambalaya
Jambalaya, Fudio/iStock

Jambalaya is a scrumptious crowd-pleasing one-pot meal. Find it at football games, festivals, and concerts — there’s even a whole festival dedicated to jambalaya held annually in Gonzales, Louisiana.

Desserts

Bananas Foster

Bananas Foster
Bananas Foster, iStock/cislander

Bananas Foster is a rum-infused dessert served over vanilla ice cream. It’s made by sauteing bananas in butter and sugar and adding banana liqueur and cinnamon for an irresistible flavor.

Bananas Foster was invented in the 1950s to promote bananas, an abundant good arriving at the Port of New Orleans. Today, Bananas Foster is world-famous and a dessert-menu staple at any classic New Orleans restaurant.

While Louisiana has many delicious desserts, Bananas Foster has to be the most dramatic. This decadent dessert is often flambéed tableside, making for an unforgettable dining experience.

King Cake

If you’re lucky enough to visit Louisiana during Mardi Gras, you must try King Cake, a traditional pastry of the Carnival season.

King cake
King cake, iStock/bhofack2

This colorful cake is made by twisting and shaping sweet dough into a circle. Then, it’s baked and decorated with icing and sugar in the colors of Mardi Gras: bright green, purple, and gold.

A small plastic baby is hidden inside this festive dessert, and tradition states that whoever gets the baby in their piece of cake must be the one to buy the next King Cake.

Beignets

Coffee and beignets are a match made in heaven, and Cafe du Monde in New Orleans is an iconic spot to enjoy this classic pairing. Louisiana beignets are made of sweet dough shaped into a square. After, they are deep-fried and then served up under a mountain of powdered sugar.

Beignets
Beignets, iStock/gwenael le vot

This sweet treat is a staple in New Orleans and is often eaten for breakfast. However, there’s no wrong time of day to settle into a café, enjoy coffee and beignets, and watch the world go by.

Pecan Pie

Pecan pie is the ultimate rich and indulgent Southern dessert. This intensely sweet pie made is made with a filling of pecans, corn syrup, brown sugar, eggs, and butter — all baked in a flaky pie crust.

Pecan pie
Pecan pie, iStock/jenifoto

Pecan trees grow throughout the state, so access to fresh pecans makes pecan pie a common sight on Louisiana dessert tables. The star of many special occasions, pecan pie is often eaten at holiday celebrations like Thanksgiving and Christmas.

Whether served warm or chilled, with whipped cream or ice cream, dessert aficionados are sure to adore Louisiana pecan pie.


Louisiana is known as a place for new and exciting experiences, and that is very much reflected in the food. With influences from all over the world, blended with some classic American dishes, there’s always something good cooking up in Louisiana.

Naturally, New Orleans promises a real treat when it comes to food. Beyond that, the entire state is packed with fresh, delicious, and creative dishes, all with their own little nuances and memorable flavors.

When you visit, go on adventures, soak up the atmosphere, and try new activities and experiences. Above all, make sure you try as much of the food as you can. It promises to delight, awe, intrigue, and comfort, sometimes all at once!

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Authors

  • Alexis Herrington is a content writer from Louisiana, now living in France. She loves writing about travel, cuisine, and culture, as well as the unique connections between France and Louisiana.

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  • Hey there! We are Dale and Doina, the founders of Nomad Paradise. We traveled full-time for over three years, and while we now have a home base in the U.K., continue to take trips abroad to visit new places and try new cuisines and foods. Our food guides are curated with the guidance of local foodies, and their contribution is indicated under each article. We also cook the foods we try abroad, and you can discover how to make them in our 'recipes from around the world' category.

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