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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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heavenlybody

Cooking Level: Expert

Home Town: New Orleans, Louisiana, USA
Living In: Magnolia, Arkansas, USA
About me:
 I'm a native New Orleans resident that was affected by Hurricane Katrina and as a result my family and I are now living in Magnolia, Arkansas.

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LisaOrleans

Cooking Level: Expert
Home Town: New Orleans, Louisiana, USA
Living In: Louisville, Kentucky, USA
About me: I am a native of Queens, NY, grew up in New Orleans, and now reside in Louisville, KY. Married for 23 years with 2 children. I love cooking for people...family, friends, my chur…
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Nykoel

Cooking Level: Expert
Home Town: New Orleans, Louisiana, USA

Donna Bauder

Cooking Level: Expert
Home Town: Shreveport, Louisiana, USA
Living In: Paris, Texas, USA
About me: I am a full time college student, work full time, have a husband, daughter, grand daughter 14 dogs, 3 cats and 2 horses and 200 acres to keep me busy. I hate cooking the same thin…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.

Avocado Feta Salsa

Reviewed on Sep. 5, 2008 by grampnana
Made with 2 Roma tomatoes, as they were on hand, 2 avocadoes, 1 bunch green onions, teaspoon minced roasted garlic, 1/3 cup cilantro, tablespoon oil, tablespoon red wine vinegar, 2 oz feta, juice of 1/2 lime and about a tablespoon of orange juice. Everyone loved it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.5 star rating.

Butternut Squash Risotto

Reviewed on Sep. 5, 2008 by Nykoel
First: I used 3 cups of broth instead of 5, and it worked perfectly. Second: I was surprised how much I really liked this recipe. I was worried that it would be too bland for me, but that definitely wasn't the case. You could really taste the sqaush, the wine, and the cheese with the risotto. I would absolutely make this again.
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The reviewer gave this recipe 4 stars. This recipe averages a 3.83 star rating.

Rosemary Turkey Meatloaf

Reviewed on Sep. 3, 2008 by Lysa
PACKED WITH FLAVOR! I followed the recipe nearly to a T except I used Italian seasoned bread crumbs, 1 tbsp of rosemary instead of 1.5, 2 cloves of garlic instead of 1 and only 1/4 tsp of salt. If you are using seasoned breadcrumbs, I think you can omit the salt altogether. I didn't pre-cook the onions - I just made sure to cut them finely. They were fine in the end. I cooked it for 1.5 hours. The bottom part of it was a bit mushy (hence the 4 stars) so I probably could have cooked it a bit longer. I noticed that it seemed to firm up over time after it came out of the oven. Since it had a fantastic flavor, I will try this recipe again with more modifications to see if I can get the consistency right.
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