The ingredients in this recipe pay homage to three of the Creole cultures of Louisiana: the black-eyed peas of the Africans, the cured meat of the Italians, and the wintergreen spinach of the Germans.
In this recipe, our famous Creole tomatoes are used to create a magnificent chilled soup, perfect for the hot summer season in the swamps of Louisiana.
When considering the perfect dish to feed a crowd, whether the gathering is for a holiday, family barbecue or tailgating, chili is always a great option.
The abundance of domesticated meats and seafood and the variety of fresh vegetables in the state contribute to the creation of the unique and interesting recipes for which Louisiana is famous.
You can substitute the crawfish and crabmeat with duck or chicken for a different taste, or you can eliminate the meat entirely and use chicken stock to create a velvety cream of cauliflower soup.
When the Spanish arrived in New Orleans in 1765, they brought new and interesting beans to the area. Kidney, pinto, and black beans were the favorites of the Spanish.
This gumbo is the perfect solution to get all those important New Year’s Day ingredients, such as black-eyed peas and cabbage, to the dinner table without serving them in the traditional casserole style.
St. Joseph’s Day, or the “feast day of St. Joseph,” is March 19. The tradition of building the altar to St. Joseph began as far back as the Middle Ages in gratitude to St. Joseph for answering prayers for deliverance from famine.
Years ago, potato stew became a common substitution for red beans and rice on “Monday wash day” in Louisiana. Both dishes could be cooked in the black iron pot next to the wash kettle, making lunch a little easier.
Any of your favorite vegetables such as turnips, sweet potatoes, or white beans may be added to the soup. You may also wish to add duck breast or any other game meat as well.
There are few things better than a big pot of chili! While this recipe has many traditional ingredients, it also has a flavor unlike any other chili because of the apple pie spice and cocoa powder.
Historically, Cajuns cured their own ham in smokehouses. Even when there was little else to eat, the smokehouse would always have some trimmings left from a boucherie. Potatoes, found in abundance year round, were a hearty addition to any soup.
In the 1700s, the Acadians in Louisiana started growing red beans in their gardens. Centuries later, this eventually inspired the start of Blue Runner® Foods in 1918, and it has been a Louisiana tradition ever since!
This "stick to your ribs" soup combines these potatoes with crawfish and crab. It's also topped with a roasted red pepper purée that is sure to satisfy on a cold day.
Many times hunters will contribute teal ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.
Almost every species of wild game in Louisiana has been used in the creation of gumbo. Because most Cajun men were hunters and trappers, it is not surprising that wild duck and smoked andouille were often used. Many times hunters staying at Reid-Toerner House in Lake Charles, La., will contribute wood ducks from the morning hunt and combine it with smoked andouille to create a magnificent gumbo for the evening meal.
It is best to use some variety of wild mushrooms along with the portobello mushrooms to create this soup. If necessary, fresh button mushrooms combined with any other varieties will certainly do.
Prep Time: 1½ Hours Yields: 8–10 Servings Comment: Mirliton, which originated in Mexico, is known by many Americans as "chayote squash" or "vegetable pear" and by the French as "christophene." The vegetable
Prep Time: 3 Hours Yields: 12 Servings Comment: A bean stew is an excellent source of protein. Red kidney beans can be used in the place of white beans. You can also make this soup by using leftover red
