Gumbo 
When you think of Louisiana cuisine, you might conjure images of hearty bowls of gumbo laden with rice, savoury meats and spices that embody Creole and Cajun cooking. This stew-like dish is one of the most common menu items in the state for good reason, and your gumbo experience will likely differ from restaurant to restaurant.

Jambalaya
Jambalaya is a true comfort food, most often prepared in bulk for celebrations or communal meals. Typically, a combination of rice, chicken, andouille sausage, seafood and vegetables make up this warm, hearty dish, which is similar to a Spanish paella or West African jollof rice. This dish makes good use of the Holy Trinity, a Cajun method of caramelising green bell peppers, onion and celery.

Crawfish Etouffee
Crawfish are a huge part of Louisiana’s culinary identity, and you can find these small red crustaceans prepared in a variety of ways. One can’t-miss dish is crawfish étouffée, whose name in French means “smothered.” This rich stew is a testament to the state’s Creole and Cajun traditions, as well as the bounty of Louisiana’s waterways. It consists of a creamy, buttery broth loaded with spicy seasoning, chopped veggies, and crawfish tails, all served over a bed of rice.

Charbroiled Oysters
Louisiana adores its oysters, prized for their tenderness and flavor. Because the state’s Gulf oysters are grown in warm water, their flavor stays constant, and the Gulf’s salinity — mild in comparison to other coasts — keeps the oysters soft. Restaurants across the state have many variations of oyster-based dishes, but one favorite preparation is charbroiled. You might be used to slurping down raw oysters, but it’s hard to resist the buttery, smokey and cheesy combination of charbroiled oysters.

Boudin Balls
The Cajun equivalent of a sausage or meatball appetizer, boudin balls deliver huge flavour. Make the delicacy by rolling a battered mix of pork, rice, onions, peppers and Cajun seasoning into breadcrumbs and frying. The treat’s signature crunch gives way to a flavor representative of Louisiana’s diverse culture and history.

Beignets
Beignets (pronounced ben-YAYs) are fluffy, deep-fried pastries tossed in generous amounts of powdered sugar and a symbol of New Orleans. Beignets are typically served alongside a cafe au lait, and they’re delicious dipped into a vanilla-y crème anglaise; stuffed with warm, melted chocolate; or drizzled in chocolate sauce.