Where to Find Louisiana's Favorite Dishes

Sure, many states have signature dishes, but we know that Louisiana is in a league of its own for both flavor and sheer variety. And that isn't bragging — the food here is just that good. Gumbo, boudin, jambalaya, beignets, pralines... Louisiana has homegrown creations you've probably heard of and a few you haven't. So let's get into it.

Beignet (ben-yey)

What is it? Square pieces of fried dough, topped with powdered sugar. You can find beignets stuffed with savory or sweet ingredients at restaurants and cafés across Louisiana.

Where to find it: Cafe Du Monde in New Orleans’ French Quarter is the unofficial world capital of beignets. New Orleans even has an annual Beignet Festival (aka powdered sugar heaven!) that you won't want to miss.

Po’boy (poh-boi)

What is it? A submarine-type sandwich made with French bread. Order it “dressed” if you like your po’boy with mayonnaise, lettuce, pickles and tomato.

Where to find it: You can find po'boy varieties at restaurants throughout the state. Mother’s Restaurant in New Orleans is famous for the original Ferdi po’boy, stuffed with ham, roast beef and what we lovingly call "debris" in au jus (charred bits of beef flavored with delicious rendered fat, dripping in gravy). 

Chris’ Poboys in Lafayette is among the favorite restaurants in South Louisiana's Cajun Country to satisfy po’boy cravings. And Darrell’s in Lake Charles is famous for serving up both the classics and new innovations, like the Darrell’s Special,= made with ham, turkey, roast beef and gravy, plus three types of cheese.

Muffuletta (muhf-uh-let-uh)

What is it? A sandwich on round bread overflowing with Italian salami, Italian ham, minced garlic, olive salad and cheese. You’ll find them served whole or in halves or quarters. But we have to warn you: If you’re going to eat a whole muffuletta, come hungry — these sandwiches typically measure almost a foot around!

Where to find it: Seek out Central Grocery in New Orleans’ French Quarter, where the muffuletta was invented. Visitors to North Louisiana shouldn’t miss the legendary “Muffy” sandwich at Fertitta’s Delicatessen in Shreveport.

King Cake

What is it? A round, cinnamon-filled cake of braided dough, covered in icing and colored sugar and containing a little plastic baby. The three colors symbolize justice (purple), faith (green) and power (gold). King cakes can have all sorts of fillings, like cream cheese, fruit jam and even praline.

Where to find it: Manny Randazzo’s King Cakes in Metairie is the king of Louisiana king cakes, though you can also find them at stores from Shreveport to the Gulf Coast. Other standouts include Atwood’s Bakery in Alexandria, Daily Harvest Bakery & Deli in Monroe and Haydel’s Bakery in New Orleans.

Étouffée (ey-too-fey)

What is it? A Creole dish of rice smothered in a stew of crawfish or shrimp, herbs and vegetables, crawfish étouffée starts with a roux. The roux (in this case a “blonde roux” for its color, lighter than the roux typically used in gumbo) is a mixture of butter and flour mixed with celery, bell peppers and onion.

Where to find it: In New Orleans, find crawfish étouffée at Oceana Grill and Jacque-Imo’s. Outside the Crescent City, you’ll find mouthwatering étouffée at The Chimes in Baton Rouge and at Boudreau & Thibodeau’s in Houma. Find crawfish étouffée and other tasty crawfish dishes all along the Bayou Country Crawfish Trail.

Gumbo (guhm-boh)

What is it? Gumbo is an irresistible amalgamation of dark roux, seafood or chicken and sausage, "the trinity" (a combination of onions, bell peppers, and celery) and sometimes okra, usually served over rice or alongside cold potato salad. Watch this 60-second recipe video for a chicken and sausage gumbo.

Where to find it: Fun fact: Gumbo is the official dish of Louisiana. It's so ubiquitous, you’re bound to find it wherever in Louisiana you’re traveling. Head to Rocky and Carlo’s in Chalmette for one of the best bowls in South Louisiana. In Northeast Louisiana, Warehouse No. 1 in Monroe is your go-to spot for great seafood gumbo. For a how-to on roux, take part in Spuddy’s Cajun Cooking Experience.

Boudin (boo-dan)

What is it? Rice, pork and spices in a smoked sausage casing. Boudin is served in links or in boudin balls, which are deep-fried cousins of the iconic Cajun delicacy.

Where to find it: For an all-encompassing boudin experience, head to the Lake Charles area to eat your way across the SWLA Boudin Trail of restaurants serving up this dish. Earl’s Cajun Market in Lafayette serves up excellent boudin and plate lunches, then head to Scott, the Boudin Capital of the World, and stop into Don's Specialty Meats.

Andouille (an-doo-ee)

What is it? Pork butt, shank and fat seasoned with salt, garlic and cracked black pepper. True andouille is smoked over pecan wood and sugar cane, giving the meat a sweet, dark flavor.

Where to find it: On the Andouille Trail, of course! The Andouille Trail runs along the Mississippi River through Louisiana's River Parishes, stretching from the outskirts of New Orleans to just outside Baton Rouge. Discover the story behind this labor-of-love dish, along with recipes with a modern twist. In LaPlace, try Jacob’s World Famous Andouille and Bailey’s Andouille, where they sell it by the pound.

Jambalaya (juhm-buh-lahy-uh)

What is it? A Creole take on Spanish paella containing chicken, sausage, long-grain rice and the Cajun trinity. Traditionally served out of a large, heavy-bottomed pot, jambalaya is one of the spicier signature dishes you’ll find in Louisiana. Find a recipe for chicken, andouille and shrimp jambalaya here.

Where to find it: Start in Gonzales, "the Jambalaya Capital of the World" — the Jambalaya Festival is held there every May. In Lafayette, Johnson’s Boucanière has been a local favorite since 1937. While best known for fresh, homemade boudin, Johnson’s also offers Cajun delicacies like jambalaya.

Praline (prah-leen)

What is it? A sugary, buttery candy made from butter, brown sugar and pecans, cooked in a kettle and dried on wax paper. French nuns brought these Creole treats to New Orleans in the 1700s.

Where to find it: Aunt Sally’s Pralines in New Orleans’ French Market is among the most famous. And if you want to try these at home, follow this recipe.

Shreveport-Style Stuffed Shrimp

What is it? This delicacy was cooked up in the 1950s by Freeman & Harris Café, a historic Black-owned restaurant that opened in 1921 and fed legends like Rev. Martin Luther King, Jr. and B.B. King. Freeman & Harris was one of the first places in Shreveport where people of all races could dine together (sadly, it closed in 1994), and what better meal to share than a plate of large fried shrimp, stuffed with a Creole dressing and served with spicy tartar sauce?

Where to find it: Orlandeaux's continues the local stuffed-shrimp legacy today. You can also find stuffed shrimp at Eddie's Seafood & Soulfood, or make it at home using this recipe.

Meat Pie

What is it? A fried hand pie, similar to an empanada, filled with beef, pork and seasonings. A perfect on-the-go treat.

Where to find it: Meat pies are the signature dish of Natchitoches. Find them at Lasyone’s Meat Pie Restaurant or the Natchitoches Meat Pie Festival in September.

Cracklins

What is it? Think pork rinds, but meatier and fattier. With crunchy fried skin and soft, juicy rendered fat, cracklins provide the perfect one-bite snack. Often seasoned with Cajun spices, you’ll find it hard to stop popping these babies into your mouth.

Where to find it: Cracklin is a Cajun specialty, found primarily in the southern part of the state. Billy’s Boudin & Cracklins in Krotz Springs, Hebert’s Boudin & Cracklins in Opelousas and Ronnie’s Boudin & Cracklin in Baton Rouge are just a few.

Barbecue Shrimp

What is it? Forget what you think you know about barbecue. These shrimp aren't grilled over hot coals — instead, they’re sautéed in a Worcestershire-spiked butter sauce, with lots of spices, and often with wine or lemon.

Where to find it: Pascal's Manale in New Orleans invented barbecue shrimp in 1953 and is a popular staple. You can also try them at Frank’s Restaurant and High Hat Café. Or give making them yourself a shot!

Ya-ka-mein (ya-ka-mane)

What is it? A soup typically containing beef brisket or pork, a hard-boiled egg, green onions and spaghetti noodles, found almost exclusively in New Orleans.

Where to find it: Find simple homemade varieties at second-line parades throughout the Big Easy (look for Ms. Linda's version). Get the recipe here.

Grillades (gri-yahdz)

What is it? Pan-fried pork or steak with vegetables and spices, served with gravy over grits.

Where to find it: You’ll see grillades mainly on New Orleans-area menus, like at The Court of Two Sisters in the French Quarter. You can also find this dish at Liz’s Where Y’at in Mandeville.

Sazerac (saz-uh-rak)

What is it? A New Orleans-born cocktail containing rye whiskey, bitters, Herbsaint liqueur and lemon peel.

Where to find it: Purists will want to try a Sazerac at the Sazerac Bar in The Roosevelt New Orleans hotel. Or check out the Sazerac House.

Ready to learn all about Louisiana's Food Culture? Find restaurants, recipes, regional food trails and even more here.