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Louisiana

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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wackyjacqui

Cooking Level: Intermediate

Home Town: Gonzales, Louisiana, USA
Living In: Prairieville, Louisiana, USA
About me:
 I tend to be outgoing and love to have fun! Almost always have a comeback!

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Photo by lndrnsandi1965

lndrnsandi1965

Cooking Level: Expert
Home Town: New Orleans, Louisiana, USA
Living In: Beaufort, South Carolina, USA
About me: I'm mom to Kelly (age 5), and waiting on #2. I work as a nurse part-time, and my co-workers benefit from my baking habits! My husband is in the US Navy, and we've been able to li…
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Accents' PCS

Cooking Level: Professional
Home Town: Hewitt, Texas, USA
Living In: Shreveport, Louisiana, USA
About me: I am a personal chef. I am retired from the Army after 24 years. My business is Accents' Personal Chef Service
Photo by kenneiwckrockerguy

kenneiwckrockerguy

Cooking Level: Expert
Home Town: New Orleans, Louisiana, USA
About me: I am a 25 y/o male livivg in Tri-Cities WA. If you need some great recipes, or are in my area - hit me up... kennewickrockerguy@myhelio.com
 

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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.32 star rating.
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German Sausage Chowder

Reviewed on Oct. 11, 2008 by Victoria
Wonderful recipe. I made it exactly as the recipe is the first time, and I liked it okay...but the second time, I used shredded cheddar/monteray jack blend cheese instead of swiss, and added a can of rotel tomatoes, and a can of cream of mushroom, believe it or not...really liked it (for me and the family's taste) much better. Thanks for the ideas!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.71 star rating.

Meaty Spaghetti Sauce

Reviewed on Oct. 11, 2008 by Victoria
This is a first class recipe in my opinion...I made it as close to the recipe is, with what I had on hand, and know!! that it would have tasted even better had I had the sausage in it (don't care to have the pepperoni:) ... as well as missing the bell peppers. Thanx for the recipe! OH! and one more thing, I used the already shredded carrots (bag)~great way to get that extra nutrition in for my twins! AND OOPS, ONE MORE THING...Have to Add this after glancing at your reviews. I DO NOT SEE THE WORD, "ITALIAN" ANYWHERE IN YOUR TITLE! :) Spaghetti is no longer just an "italian" served dish, and we should adapt it to suit 'our' tastes. Well done :)!!
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The reviewer gave this recipe 3 stars. This recipe averages a 2.17 star rating.

Biscuits for Two

Reviewed on Oct. 11, 2008 by terri
I tried these today and have to say was a little dissappointed. They did not rise at all, but actually had a good taste. I added 1/4 tsp. sugar to this recipe which I think made the taste better. I think next time maybe I will use a little more baking powder and as another reviewer stated add about 1/8 tsp. baking soda. We'll see.
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