What to Eat in Louisiana? Here’s 12 Dishes Locals Swear By

Dishes that define the Bayou State

Ask anyone here about Louisiana food and they’ll tell you that this place knows how to cook. There are tons of delicious food you can eat here, but when it comes to the most iconic, these twelve dishes top the list.

Crawfish Étouffée

Nothing says Louisiana quite like crawfish étouffée (that’s ay-too-fay for anyone wondering).

Fresh crawfish tails swim in a sauce that’s just spicy enough to make you reach for your napkin but not your water glass.

The secret lies in getting that roux just right, cooking it low and slow until it turns the color of dark chocolate.

Gumbo

Every Louisiana family has their gumbo recipe and they’ll swear it’s the best. This hearty stew starts with a chocolate-colored roux.

We add love some layers of flavor with the “Holy Trinity of onions, celery, and bell peppers. Chicken andouille sausage and seafood make it a meal that sticks to your ribs.

Jambalaya

This is our answer to paella but with way more soul.

Rice soaks up every bit of seasoning from the meat and seafood cooking alongside it. Some folks make it brown (Cajun-style) while others go for red (Creole-style) with tomatoes.

The best versions come out with just a bit of “socarrat” – that crispy layer of rice at the bottom of the pot that everyone fights over.

Boudin

Think of boudin as Louisiana’s answer to breakfast sausage. This savory link packs pork, rice and seasonings into a casing.

Grab it hot from the steamer at any corner store and eat it right there. Just squeeze it straight from the casing if you want to eat it like a true Cajun.

Red Beans and Rice

Monday still means red beans and rice in many Louisiana households. This tradition started as a way to use Sunday’s ham bone.

The beans simmer all day with smoky andouille sausage and ham hocks until they’re creamy enough to make you forget your troubles.

Po’ Boys

These overstuffed sandwiches are a New Orleans birthright. Crusty French bread gets packed with crispy fried shrimp oysters or catfish. Ask for it “dressed” and you’ll get lettuce, tomato, mayo and pickles. The bread should crackle when you squeeze it.

King Cake

During Mardi Gras season, king cake becomes its own food group. The best ones balance sweet dough with cinnamon and a cream cheese filling. Find the plastic baby inside? You’re buying next year’s cake.

Beignets

Hot squares of fried dough buried under powdered sugar – what’s not to love? Pair them with café au lait and you’ve got breakfast New Orleans style.

Chargrilled Oysters

Fresh Gulf oysters get even better when topped with garlic butter and Parmesan then grilled until bubbling. The smell alone draws crowds. Order them by the dozen because you won’t want to share.

Alligator

Tastes like chicken? Not quite. Our gator meat has its own sweet tender flavor especially from the tail. Fried till golden with Cajun spice or blackened on cast iron it’ll make you forget everything you thought you knew about swamp food.

Blackened Redfish

This is another dish that put Louisiana cooking on the map. The secret’s in the seasoning and a screaming hot cast-iron skillet. The fish comes out with a spicy crust while staying perfectly tender inside.

Pralines

Sweet, creamy and studded with pecans, pralines are Louisiana’s favorite candy. They’re the perfect way to end any meal (or start your day). No judgment here.