Louisiana food guide

Louisiana is the only state in the US to have parishes, rather than counties, thanks to its Spanish and French – and therefore Catholic – heritage. As one of the most historically diverse states in the country (it was colonised by the French and inhabited by African, Spanish and Caribbean people before being ‘sold’ to America under 1803’s ‘Louisiana Purchase’), it’s a true – to use a hackneyed phrase – melting pot of people, cultures, practices and beliefs.

The result of such diversity is apparent in many aspects of travel throughout the state – but for the curious (or just plain hungry), one of the best places to start is with what’s on your plate.

Gumbo

So integral is gumbo to Louisianan food culture that various festivals in honour of the dish are held throughout October and November. We mentioned Catholicism but when it comes to Gumbo – and indeed, much Louisianan cooking, the ‘holy trinity’ refers to onion, celery and green bell pepper: the trio that gets cooked up and softened down before the dish starts to take shape.

Heavily influenced by West African culture, the word ‘gumbo’ is a derivative of ‘okra’ – and, while this is still a popular ingredient in a dish that’s since been shaped by European and West African influences, it’s not a must. Gumbo is essentially a stew, which starts with a roux (a continuously stirred mixture of fat and flour, which helps to give the dish its dark colour and thick, rather than soupy, consistency) and contains some form of protein (sausage, chicken and, in this part of Louisiana, seafood are all popular choices) as well as vegetables, cooked in stock.

A Creole gumbo will also contain tomatoes; a Cajun one won’t. One thing is certain, though: the rice is served alongside the dish, not cooked into it.

Po’ boy

First, the name. Why is a po’ boy called a po’ boy? The most popular backstory has the Martin brothers, former streetcar conductors, offering free sandwiches to striking streetcar workers from their New Orleans restaurant in 1929. The strikers were referred to as “poor boys” and, over time, this was contracted to “po’boys”.

As for what they are: well, essentially a sandwich, served on an approximation of a French baguette. The crisp outer and soft, pillowy inner are the same as the French version: what differs is the loaf’s width (gotta have enough room to load those fillings onto!) and its stability – the sandwich shouldn’t fall apart when you eat it, although its wrapping generally helps to ensure this, too.

And make no mistake, the fillings can be falling-out-of-the-sides sloppy. Take your pick from roast beef, shrimp, oysters, turkey, sausage, meatballs, catfish, crab… the list is endless. Order like a local and ask for your po’ boy ‘dressed’ to ensure you get all the ‘fixin’s’ such as hot sauce, mayo, pickles and sliced tomato.

Alligator on a stick

“The ’gators you see here won’t be killed an’ eaten,” says Nick Friedman, our guide on an Atchafalaya Basin Landing Swamp Tour, about a 50-minute drive west from the state’s capital, Baton Rouge, as around 20 alligators surround our airboat.

“They farm ’em for that.” A good thing too – we were all rather enamoured of the slit-eyed, gracefully sway-tailed reptiles populating the strangely beautiful swamplands. Alligator tail is the most popular part of the animal to eat – and so popular is it in Louisiana that it’s been designated a fish, making it acceptable to eat on Fridays during Lent.

Muffuletta

Another take on a sandwich, but this time with an Italian influence. As with the po’boy, the bread is key: the name ‘muffuletta’ comes from a Sicilian word referring to a soft, spongy bread – in this case, a large, round, sesame seed roll.

The most famous spot to enjoy one in New Orleans? Central Grocery and Deli on Decatur Street, where they were invented in 1906. Piled with cold cuts (such as salami and mortadella) and with provolone cheese, it’s the olive salad that’s the star of the show here, setting the muffuletta apart from an ordinary sandwich.

Spiked with herbs and spices, its oiliness soaks into the bread, making the density of the sandwich easier to handle. Be sure to limber up your jaw before attempting to wrap your mouth around a muffuletta – they’re certainly a mouthful.

Bananas Foster

This New Orleans dessert involves bananas sautéed in butter, cinnamon and sugar, doused with a generous slug of rum and then set alight – usually tableside, because who doesn’t love a flambé-style spectacle? – which burns off the alcohol, leaving just the rum’s smoke-infused taste. It’s then served over ice cream and is, as you might expect, an extravagant and delicious end to a meal.

Like most Louisianan dishes, it has a history, too. With masses of bananas coming into New Orleans from Central and South America in the 1950s, Owen Brennan, owner of Brennan’s Restaurant (brennansneworleans.com), was keen to make use of the surplus fruit in some kind of dish – and this is what his chef Paul Blange came up with.

Sadly, Blange doesn’t get credit in the name – instead, it’s named after Brennan’s friend, businessman Richard Foster.

Beignets

Not dissimilar to a doughnut, a beignet (pronounced ben-yay) is sweetened choux pastry that is left to rise, cut into squares and then fried and sprinkled with icing sugar. They’re lighter and airier than a doughnut, thanks to the wetness of the dough they’re made from.

You can find beignets all over the state, but in New Orleans there’s one must-visit venue: the green- and white-striped Cafe du Monde, which was established in 1862 in the French Quarter’s French Market. Open 24 hours a day, every day of the year other than Christmas, an order serves you up with three beignets, which tradition pairs with a café au lait.

Oysters Rockefeller

The French influences at large in New Orleans may not be instantly discernible in this dish, but it was a lack of escargot that, in 1889, prompted Jules Alciatore of Antoine’s – one of the oldest family- run restaurants in the United States – to substitute what was readily available (and just as deliciously slippery and salty).

Oysters on the half shell are topped with a green sauce of parsley, chives and possibly also celery and spring onions. They’re then grilled until the breadcrumbs, added after the green sauce, are golden.

Fun fact: the dish takes its name from its green appearance, which was reminiscent of US currency and therefore of a millionaire of the day, J.D. Rockefeller. Nothing like a well-known name to imbue a dish with some star quality!

Need to know

Where to eat: With food and music both so key to a New Orleans experience, attendance at a Jazz Brunch is a must. There are many options around town, but one of the oldest and best is to be found at Commander’s Palace, where the synchronised service fills the table with the likes of turtle soup, pecan- crusted fish and Bananas Foster, while a jazz trio works its way around the balloon- studded room. commanderspalace.com

What to do: If you’ve a yen to try your hand at some Louisianan cooking, sign up for a cooking class at the Mardi Gras School of Cooking, where you’ll learn how to make staples such as corn and crab bisque, and shrimp creole. Wine, beer and soft drinks are included. themardigrasschoolofcooking. com

Where to stay: Hotel Peter and Paul is the result of the reworking of former church buildings in an old French Creole neighbourhood. Outside, on Burgundy Street, expect pastel-washed houses. Inside: cavernous spaces made cosy with luxuriously patterned vintage fabrics, low lamps and excellent service. ash.world/hotels/peter-and-paul

Fun fact: Greater New Orleans is home to the longest continuous bridge over water in the world: the 23.83-mile-long Lake Pontchartrain Causeway.

Photos: Justen Williams/343 Media, Todd Coleman, Zack Smith Photography, Todd

Crawfish boil

Let’s start with the pot, because the one you make your crawfish boil in is NOT your average stovetop pot. It’s huge – and good for about 4.5–6.8kg of seafood.

Like, say, an old-school Hawaiian clambake or a modern BBQ, crawfish boil refers both to the food and the event itself. You’ll generally boil up a pot of seasonings (garlic and liquid shrimp, for example), smoked sausage and vegetables (corn, potatoes, green beans and onions are all popular choices).

Crawfish doesn’t take long to cook, so throw it into the boil towards the end for about five minutes; it’s done when the skin turns red and the tails are easily removed. An extra-indulgent tip? Add a slab of butter to the boil for an unctuous texture, and to make the tails easier to peel. Citrus fruit adds a zesty freshness. Oh, and forget about dishing up: in Louisiana, a crawfish boil is simply spread over a table covered with paper, leaving everyone free to dig in with their hands.

Jambalaya

Fusing West African, Spanish and French influences, the primary difference between a gumbo and a jambalaya is that the rice is cooked into the latter, and served on the side with the former.

With similarities to paella, jambalaya usually contains meat, seafood or a combination of both: think chicken, sausage, pork, crawfish and shrimp, for example. Veggie-wise, the ‘holy trinity’ of green peppers, celery and onion makes its inevitable appearance, as well as stock and spices such as paprika and cayenne pepper. Use long grain rice for best absorbency, so that your jambalaya isn’t too soupy.

It’s worth noting that jambalaya comes in both Creole and Cajun variations: the former frequently uses tomatoes and is thus called ‘red’ jambalaya; the latter sticks to stock and spices and is known as ‘brown’ jambalaya. As with many dishes in this Southern state, the differences are subtle, but noteworthy.

Jambalaya is a spicy rice dish that combines Creole, Spanish and French culinary traditions

Crawfish étouffée

“Crawfish or crawdad – what’s the difference?” I asked Lafayette local Donovan Riley.

“The difference? Well, the difference is that some people say crawfish, and some say crawdad,” he responded, with a belly laugh. Whatever you call them, they’re a pretty big deal in Louisiana, supplying the entire country with about 95% of its supplies and designated the state’s official crustacean in 1983.

Peak season for crawfish is from late February until about mid-June (although frozen versions are available out of season) and the best way to eat them is in an étouffée, which, according to local legend, was first served up in the self-proclaimed ‘crawfish capital of the world’ – Breaux Bridge (about a 20-minute drive northeast of Lafayette).

In French, étouffée means ‘smothered’ – and the meaty crawfish tails in this recipe are smothered in a spicy, creamy sauce, featuring the ‘holy trinity’ and a roux, with stock and Cajun seasoning, which typically features onion, garlic, cayenne, thyme and paprika. Served over rice and garnished with fresh parsley, it’s a Cajun staple. 

Boudin

A distant relative of England’s black pudding, boudin has its roots in Louisiana’s French influences and is a sausage made from pork meat, stuffed into a natural pork casing alongside vegetables, spices and ‘dirty’ rice. The latter takes its name from the fact that it’s been cooked with the ‘holy trinity’ and spices in animal fat, which gives it a ‘dirty’ appearance.

Importantly, the pork meat – which can be from any part of the animal and includes offal – is also cooked before being put in the casing.

Speaking of which, unlike British sausages, which are eaten, skin and all, a boudin is frequently squeezed from its casing and onto bread or crackers to be eaten just so (remember, the filling is pre-cooked!). Otherwise, it can be removed from the casing, formed into balls, and then breaded and deep-fried until crispy. 

Cochon de lait

Or suckling pig, as we might call it outside of Louisiana – a piglet killed at around a month or so old, when its flesh is tender and milk-rich. This is a Cajun speciality – and, in true Louisianan style, worthy of a party. Mansura, 68 miles north of Lafayette, has an annual Cochon de Lait Festival in early May.

And no wonder – it’s quite the process. The young piglet is seasoned with salt, pepper and garlic and then, to keep it tender, is injected in various areas with a mixture of liquid butter, white wine, more seasonings and perhaps some hot sauce. The pig is then cut open to lay flat, and rotated over an open fire. This takes a while, even for a small animal, leaving revellers plenty of time to party before the feast. 

Tasso

Tasso is one of the most intensely flavoured hams you’ll ever try, which is why it’s frequently used in dishes, rather than on its own. Firm in texture, it’s simultaneously salty, spicy and smoky – the ideal base for Cajun cooking, often used as such in stews such as jambalaya and gumbo.

The name likely comes from tasajo (Spanish for ‘ jerky’) and the meat is usually pork shoulder (meaning it’s not actually ham, as ham comes from a pig’s hind legs).

Salt curing is the first step in the process of making tasso ham; this is followed by adding typical Cajun spices, such as paprika, cayenne pepper and onion powder. Finally, it’s hot smoked, frequently over hickory, cherry or apple wood, for that slight sweet-smokiness.

Need to know

Where to stay: Lafayette’s only AAA 4-diamond property is The Carriage House Hotel, where the 21 suites house marble showers and plush beds. On site, you’ll find a day spa, fitness centre, plus tennis courts, and downtown Lafayette is just a short walk away. thecarriagehousehotel.com

Where to eat: SoLou opened in Lafayette in summer 2024 and has been a hit with locals ever since. Expect flawless service, well-crafted cocktails and a menu packed with local specialities, such as shrimp and grits, boudin quesadillas, sclafani salad and a muffuletta board (think: a deconstructed muffuletta) eatsoloulafayette.com

What to do: Head to the Atchafalaya Basin to go ’gator spotting in the vast wetlands of America’s largest swamp. A skilled guide will take you out on an airboat (a flat-bottomed boat powered by an above-water propellor, to navigate the sometimes shallow waters) on a trip where you can expect to see not only alligators, but also hauntingly beautiful landscapes and a wide variety of wild birds. basinlanding.com

Fun fact: Tabasco Sauce started in 1868 and sells around 50 million bottles yearly. Every one of them is made on Avery Island, using just vinegar, salt and peppers. Despite countless other hot sauces, Tabasco’s origins remain legendary, and its name universally iconic.

Did you know Natchitoches meat pies were historically prepared as portable meals for travellers along Louisiana’s El Camino Real?

Natchitoches meat pies

So good that they were named one of ‘The Best Gas Station Snacks in America’, these pies combine the ‘holy trinity’ (no surprises there!) with two types of meat (beef and pork) and Cajun spices. There’s a nod to Spanish empanadas as the mixture is folded into a circle of dough and then sealed with crimped edges, before being deep-fried.

The pies take their name from the Louisianan city of Natchitoches (about an hour southwest of Shreveport) where a festival to the snack, which is thought to date back to the 1700s, takes place every September. The festival itself began in 2002 and the pie was recognised as Louisiana’s official state meat pie the following year. 

Crawfish pie

Think a denser version of crawfish étouffée, and this basically sums up your pie filling – along with the usual tomato/ no tomato debate that swirls around many Louisianan dishes.

Most often served as snacks or street food – especially at markets and fairs – the filling of a crawfish pie is thickened and enlivened by the addition of cream, Worcestershire sauce, breadcrumbs and eggs, making it a suitably meaty filling for a pie. Placed within dough circles, folded over and crimped to seal, they’re then baked until golden and served, sans ceremony, in a paper napkin – and ideally washed down with a cold beer. 

Pork backbone stew

This dish is closely related to the boucherie, the Louisianan tradition of pig-butchering as a communal, celebratory experience, in which the meat was divided – in the days before refrigeration – between participants to avoid waste. In another sense, pork backbone stew is akin to the ‘nose to tail’ approach to food that’s become so popular in recent years.

Unsurprisingly, it’s made from the bones and meat of a pig’s spine – and, while its beginnings undoubtedly date back further than the 20th century, it gained a spot in a November edition of the Baton Rouge State Times in 1977.

The dish involves searing the meat, leaving those sticky remnants in the pot when the pork is removed, and then caramelising the ‘holy trinity’ and garlic in the same pot. Stock is added before the pork is put back in and served up over rice when it’s falling off the bone. 

Sweet dough pies

Like most Louisianan recipes, there’s no ‘right’ way to make a sweet dough pie: most families have their own version. Eggs, butter and sugar all have their place, and the finished texture has a slightly cookie-like crispiness to it.

Its origins are probably French and, in Louisiana, the tradition of eating them is linked to Good Friday, with much of the prep being performed by women on Thursday (the day of the Last Supper).

Now, however, sweet dough pies are eaten on all sorts of occasions. There’s a festival dedicated to the treat in Grand Coteau (about a 20-minute drive north of Lafayette) at the end of every October. Traditionally, they’re filled with figs, but any seasonal fruits (apples, blackberries and so on) or nuts, custard or even sugar can also be used. 

Cane syrup

In a state where sugarcane production has historically been so key (crops date back to the mid 18th century), is it any wonder that cane syrup is a star ingredient?

While many cane syrups – not to be confused with molasses, which is heavier and darker – exist throughout the state, one of the best known is Steen’s. With its distinctive yellow packaging, it’s been made in Louisiana for over 100 years. The syrup is used to enhance the flavour of dishes both savoury and sweet, from gumbo to cookies. It’s also a popular addition to meat glazes, or simply drizzled on top of a stack of pancakes. 

Need to know

Where to stay: Even without its commodious rooms and decorative flourishes, the backstory of Hotel Bentley, in Alexandria, is compelling: legend has it that its wealthy owner built the hotel in 1907 in retaliation for being excluded from another hotel. There are 93 guest rooms and, best of all, the hotel is said to be haunted. visithotelbentley.com

Where to eat: Lasyone’s Meat Pie Restaurant is one of the most popular places to linger over a Natchitoches meat pie, but if you’re after a to-go version, try French Market Express – they’re both in Natchitoches. lasyones.com

What to do: Kisatchie National Forest is the only designated national forest in the whole of Louisiana and is ripe for exploration, whether your tastes tend to birding, fishing, camping, hiking or swimming. fs.usda.gov/kisatchie

Fun fact: Central Louisiana is home to the Cochon de Lait Festival, celebrating the traditional Cajun delicacy of roasted suckling pig.

Chicken and sausage gumbo

An authentic paella in inland Spain won’t contain seafood, and it’s the same story in Louisiana; move North, away from the Gulf of Mexico, and you can expect farm-reared meats on your plate. A chicken and sausage gumbo is more aligned with Cajun – hearty, homestyle – cooking than with Creole, which tends to be more refined, but there are some similarities: the base presence of the ‘trinity’ and a roux, for starters. Adding okra, which releases a gummy texture when cooked, helps thicken the gumbo further.

Another key element is the sausage: andouille is the go-to. While a regular sausage is stuffed with minced meat, this one is filled with meat that’s been chopped, so it’s got a chunkier texture. Originating in France, andouille is synonymous with Cajun cuisine – and because the pork (and other fillings, such as garlic and pepper) has been smoked, it brings a smoky, spicy flavour to the dish.

Stuffed mirliton

Also known as a choko or chayote, mirlitons are a type of fairly unattractive squash, with green, knobbly, wrinkly skin.

They flourish in the Louisianan climate, however, and various iterations of them appear in everything from salad to wine and baked goods during the autumn months. Once cooked, their taste is not dissimilar to courgette, although they’re crunchy and slightly sweet when raw.

Stuffed mirliton is a Louisianan Thanksgiving must, though, taking pride of place on the table. The shell is hollowed out and mixed with breadcrumbs, ground meat, shrimp, crab meat, seasoning and butter before being spooned back into the shell and topped with breadcrumbs to be baked.

So beloved is the odd-looking mirliton that, when they declined after 2005’s Hurricane Katrina, non-profit Mirliton.org was set up to help growers replenish their stocks. Sure enough, you’ll now see them in abundance again.  

Hot tamales

Originating in Mexico and Latin America, and brought to the state by migrants from those regions, you’ll generally find tamales served in corn husks – but not in North Louisiana, where they tend to be wrapped in paper.

They’re also smaller and thinner than their Latin counterparts, and are generally simmered, rather than steamed; they have a grainier texture, thanks to the use of cornmeal, rather than cornflour, in the dough.

Another difference: they’re usually much spicier, thanks to a liberal shake of cayenne and other spices into the brine in which they’re cooked. 

Mayhaw jelly

Harvested in (the clue is in the name) May, mayhaw berries grow on a type of (the clue is in the other part of the name) hawthorn tree, which is endemic to the Southern states and their wetlands and the official state tree of Louisiana. The berries themselves are tart, ranging in colour from red to yellow – too tongueshrivelling tart to eat straight from the bough. The answer? Jelly (or, as we Brits know it, jam).

Mayhaw jelly is held dear by locals – in fact, many people make a day out of boating through the swamps to gather the fruit from the trees nearest the water. The jelly is made with sugar, pectin and the juice of the cooked fruit, which makes for a clear preserve that’s popular with breakfast breads, as well as for mixing with other ingredients to make sauces or glazes for meat. 

Fried catfish

They can hardly be called the prettiest fish in the world and, to top it off, their name has become associated with unscrupulous online behaviour – but let’s not hold that against them because fried, they are a taste sensation.

One of the secrets to the perfect fried catfish is marinating it in buttermilk before you fry it up. This not only makes the fish more tender, but also attenuates the fishy flavour.

The buttermilk gets whisked with hot sauce before coating the catfish, and it’s all then left to stand for at least an hour – better still, in a fridge overnight. Once the catfish is drained of its marinade, it gets coated in a dry mixture of cornmeal and Creole seasoning, before being deep fried, drained on paper towels and served up with lemon wedges. For the best sides, look no further than broccoli, green beans, coleslaw or fries. Photos: Louisiana Office of Tourism, Dreamstime

Need to know

Where to stay: Shreveport is known for its many casinos but, while many of them offer upmarket accommodation, you can swerve the slots in favour of the Hilton, which has a rooftop pool, fitness centre and three restaurants. It’s a Hilton, so don’t expect quirky details, but you can look forward to clean, comfortable rooms in a central location. hilton.com

Where to eat: The Robinson Film Center is the place to head for independent and foreign films – but it’s also for Abby Singer’s Bistro, where chef Niema DiGrazia (along with her husband Matthew) is fusing influences from her native Sierra Leone with Southern flavours to create a limited and ultra-delicious menu. robinsonfilmcenter.org

What to do: As the former home of the famed Louisiana Hayride – the show on which Elvis sang ‘That’s All Right Mama’ in October 1954 – the Shreveport Municipal Auditorium is, in itself, worth a visit to Shreveport. If there’s not an event you fancy during your stay, be sure to book in for a one-hour tour, which brings the history of this incredible building, and the people who have graced its stage, to life. shreveportmunicipalauditorium.com

Fun fact: Shreveport is home to the oldest continuously operated African-American family-owned restaurant in the United States – Orlandeaux’s Café is over 100 years old and is famous for its stuffed shrimp.

Fried green tomatoes

This classic Southern dish shines in the Florida Parishes. Firm, unripe tomatoes are sliced, dipped in seasoned cornmeal or a buttermilk batter, and fried until golden and crispy. The result is a perfect balance of crunchy coating and juicy, tangy interior.

They are often served as a starter or a side dish, accompanied by a spicy remoulade sauce that enhances their bright, tangy flavour. 

Red beans and Rice

The origins of this dish are rooted in practicality – Monday was traditionally laundry day, and with families busy washing clothes, a simple, slow-cooking meal made perfect sense.

Red kidney beans simmer for hours with the ‘holy trinity’ of onions, celery and green peppers, along with smoked sausage, ham hocks or Andouille sausage for that essential flavour boost.

The rich, creamy beans are then ladled over fluffy white rice – a dash of hot sauce and a sprinkle of green onions make for the perfect finishing touch.

Baton Rouge means “red stick”, named after a boundary marker French explorers saw along the Mississippi River

Strawberry shortcake

With strawberries being a prized crop in the Florida Parishes, especially in Ponchatoula – the self-proclaimed “Strawberry Capital of the World” – this is a celebrated local dessert. Fresh, sweet strawberries are macerated in sugar and spooned over buttery shortcakes, then topped with a generous dollop of whipped cream.

In the spring, during strawberry season, festivals and roadside stands abound, offering this simple yet decadent treat. 

Boudin balls

While boudin sausage is already a regional favourite, boudin balls take this delicacy to another level. The boudin filling – a mix of rice, pork and the ‘holy trinity’ – is shaped into balls, rolled in breadcrumbs, and deep-fried until golden and crispy.

The crispy exterior gives way to a savoury, spiced and hearty filling that’s best enjoyed with a dipping sauce, like spicy mustard or remoulade.

Pecan pralines

The unmistakable scent of caramelised sugar and roasted pecans wafting through the air signals the presence of pecan pralines. This quintessential Southern confection combines sugar, butter and cream, boiled together and then mixed with pecans.

The mixture is spooned onto wax paper, where it cools into a sweet, buttery and nutty treat. Pecan pralines are melt-inyour-mouth delicious and make a perfect snack or souvenir from a visit to the Florida Parishes. 

Cushaw pie

A deeply cherished dessert in the Florida Parishes, cushaw pie is made from the eponymous cushaw – a type of heirloom squash with a sweet, earthy flavour that lends itself beautifully to pie making. Its flesh is roasted until tender and then puréed and blended with spices like cinnamon, nutmeg and cloves. The result is a silky, spiced custard that’s poured into a flaky, golden crust.

Often compared to pumpkin pie, cushaw pie has a milder, more delicate flavour profile, and is a popular treat during the fall and holiday months.

Where to stay: The Southern Hotel in Covington offers elegant accommodation with a rich history. The hotel features lush courtyards, a full-service spa, and proximity to charming local shops and restaurants. southernhotel.com

Where to eat: Middendorf’s Restaurant in Manchac is famous for its thin-fried catfish, but don’t miss out on the incredible oysters or red beans and rice. The restaurant’s location, right on the water, offers beautiful views. middendorfsrestaurant.com

What to do: Visit the Ponchatoula Strawberry Festival, held every spring to celebrate the region’s most famous fruit. Enjoy live music, crafts, rides and, of course, plenty of strawberry-themed treats, from shortcakes to daiquiris. ponchatoulastrawberryfestival.com

Fun fact: A region in southeastern Louisiana, the Florida Parishes were originally part of Spanish West Florida. In 1810, the area declared independence from Spain, forming the short-lived Republic of West Florida, complete with its own flag and government. This independent republic existed for only 74 days before being annexed by the United States and incorporated into the Territory of Orleans.

Louisiana food guide: Need to know

Recommended tours for our Louisiana food guide with Hays Travel

New Orleans & The Capitol from £1,609pp+: Baton Rouge and New Orleans, and a tour of Houmas House Plantation. plus flights with British Airways from London Heathrow.

From NOLA to Cajun country from £1,785pp*: Fly-drive visiting four cities across Louisiana, including New Orleans, Lafayette, Lake Charles and Baton Rouge with flights with British Airways from London Heathrow.

Louisiana fly-drive from £2,079pp**: Journey through the heart of the Pelican State and visit New Orleans, Baton Rouge, St Francisville and Shreveport. Fights included with JetBlue from London Heathrow.

Visit a branch, haystravel.co.uk or call 0800 098 3544.

ll prices subject to availability and are based on 2 people sharing. +Departing 21st Oct 2025, from £49pp low deposit with 8 monthly payments of £195pp *Departing 14th Sept 2025, from £49pp low deposit with 7 monthly payments of £248pp. **Departing 2nd July 2025, from £49pp low deposit with 5 monthly payments of £406pp.  

Getting there: British Airways fly direct to Louis Armstrong New Orleans International Airport. There are also numerous one-stop flights with Delta Airlines, Virgin Atlantic and United Airlines.

Getting around: Renting a car is the best way to travel between northern Louisiana’s charming small towns, bayous, and historic plantations and southern Louisiana’s vibrant cities and coastal regions. Many UK tour operators offer convenient fly-drive packages, perfect for exploring the state.

Best time to go: For northern Louisiana, visit in April and May for mild weather and spring flowers. Autumn, from October to early November, offers cooler temperatures that are perfect for exploration. For southern Louisiana, February to April is ideal, with Mardi Gras and spring festivals bringing New Orleans and Baton Rouge alive. October and November are also great, featuring pleasant weather and food festivals like the Louisiana Seafood Festival.

Further information: For itineraries and further information on this Louisiana food guide, visit explorelouisiana.com.

Louisiana food guide: Dates for the diary

Mardi Gras: February or March

A world-famous celebration, especially in New Orleans, featuring parades, elaborate floats, beads and street parties.

Breaux Bridge Crawfish Festivals: May

In the “Crawfish Capital of the World”, this festival pays homage to Louisiana’s beloved crustacean with live Cajun and Zydeco music, crawfish-inspired dishes, a parade and the lively Crawfish Étouffée Cook-Off.

Festival International de Louisiane: April

Located in Lafayette, this free festival celebrates global cultures with music, art, food and performances from international artists.

Baton Rouge Blues Festival: April

One of the nation’s oldest blues festivals, this free event in Baton Rouge celebrates the city’s rich blues heritage.

Crescent City Blues & BBQ Festival: October

New Orleans combines soulful blues music with the city’s best BBQ in this lively festival at Lafayette Square.

Louisiana State Fair: October–November

Held in Shreveport, this is a family-friendly extravaganza featuring thrilling carnival rides, live entertainment, agricultural exhibits and mouthwatering Southern cuisine.

Boudin, Bourbon, and Beer: November

This New Orleans culinary event brings together top chefs to celebrate boudin sausage and Louisiana flavours, paired with Bourbon and craft beer.