Home Recipes Cooking Style Comfort Food
Katie BandurskiUpdated: Nov. 03, 2023
We found the best Louisiana recipes, all shared by local home cooks. In this collection, you’ll find flavors and dishes—like Creole, Cajun and Southern fare—that made the Pelican State famous.
New Orleans Beignets
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These sweet, square and holeless French doughnuts are known as beignets. NOLA’s traditional breakfast always includes a few of these powdered sugar delicacies. These are one of my favorite New Orleans-inspired recipes. —Beth Dawson, Jackson, Louisiana
Creole Cornbread
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Cornbread is a staple of Cajun and Creole cuisine. This version is an old favorite, and it really tastes wonderful. I found the recipe in the bottom of my recipe drawer. —Enid Hebert, Lafayette, Louisiana
Traditional New Orleans King Cake
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Get in on the fun of traditional king cake by hiding a little toy baby in the cake. Whoever finds it has one year of good luck! This is a must-have Fat Tuesday recipe!—Rebecca Baird, Salt Lake City, Utah
Classic Red Beans N Rice
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After living where Cajun cooking is common, we rely on this staple dish. Even If you’ve never tried red beans and rice, you’ll like this recipe! —Jackie Turnage, New Iberia, Louisiana
Old-Time Buttermilk Pie
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This recipe is older than I am…and I was born in 1919! My mother and grandmother made this pie with buttermilk and eggs from our farm and set it on the tables at church meetings and social gatherings. I did the same and now our children make this Lousiana recipe, too! —Kate Mathews, Shreveport, Louisiana
Creole Jambalaya
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Jambalaya is a traditional Louisiana dish, coming from our Spanish and French culture. Rice is the main ingredient, with different meats or seafood mixed in. I particularly like this variation with shrimp and ham. —Ruby Williams, Bogalusa, Louisiana
Hearty Muffuletta
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Famous in Louisiana, a muffuletta is a combo of cold cuts, cheese and olive salad layered into an Italian bread shell. I was happy when a friend and co-worker gave me this recipe so I could make it myself. More than a meal, it’s a dining experience! —Ruth Hayward, Lake Charles, Louisiana
Carrot Cake with Pecan Frosting
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My husband constantly requests this homey, old-fashioned version of carrot cake. The frosting is still tasty even without the pecans. —Adrian Badon, Denham Springs, Louisiana
Creole Pork Tenderloin with Vegetables
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Fresh summer vegetables are paired with lean pork and tasty Greek olives for a healthy and quick dinner that's great for family or friends. —Judy Armstrong, Prairieville, Louisiana
Grandmother’s Southern Chicken ‘n’ Dumplings
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When I was a child, my grandmother could feed our entire large family with a single chicken—and lots of dumplings in this Southern chicken and dumplings recipe. —Cathy Carroll, Bossier City, Louisiana
Crawfish Fettuccine
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I have lived in this close-knit community all my life and enjoy cooking Cajun dishes, especially this crawfish fettuccine. Along with a green salad and garlic bread, this dish is great for family gatherings. The recipe can easily be doubled to serve a larger group, and if you’d like it less spicy, remove the seeds from the jalapeno before chopping it. —Carolyn Lejeune, Welsh, Louisiana
Beef and Black Bean Spaghetti Squash
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I've been working on developing healthier recipes that still taste fabulous—and keep me satisfied. This squash tossed with beef, beans and kale has so much flavor it's easy to forget it's good for you! —Charlotte Cravins, Opelousas, Louisiana
Caramel Apple Muffins
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These muffins are perfect for anyone who loves caramel apples. They are particularly good with breakfast or during a coffee break. —Therese Puckett, Shreveport, Louisiana
Andouille-Shrimp Cream Soup
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This dish is a variation on a creamy southern Louisiana corn stew. The bold flavor of andouille sausage blends beautifully with the shrimp and subtle spices. —Judy Armstrong, Prairieville, Louisiana
Sazerac
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This Louisiana recipe is more than 100 years old and is thought to be the oldest co*cktail recipe in the US. With rye, bitters and a splash of absinthe, this recipe is meant to be savored before letting the good times roll! —Susan Bronson, Rhinelander, Wisconsin
Slow-Cooker Meatballs
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This idea came to me while sitting on my back porch. The combination of meats and ingredients in the sauce produces slow-cooker meatballs unlike any I’ve ever had. —Justin Boudreaux, Walker, Louisiana
Contest-Winning Cajun Cabbage
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Looking for a different treatment for cabbage? Try this spicy cheese-topped Cajun cabbage that I adapted from a friend's recipe. I added a little of this and that until it tasted the way I wanted. Not only do my husband and kids like it, but I also get rave reviews when I make it for company or church functions. —Bobbie Soileau, Opelousas, Louisiana
Chewy Pecan Pie Bars
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This treat is one of my husband's favorites. I've been making these bars for many years, and we still can't get enough. I never mind making this recipe—it's about as easy as baking can be! —Judy Taylor, Shreveport, Louisiana
Pulled Brisket Sandwiches
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Don't let the number of ingredients in this brisket sandwich recipe scare you; you probably have most of them in your pantry already. The sauce is what makes this dish so special. It's hard not to like ketchup, brown sugar and a little butter drizzled over tender beef brisket. —Jane Guilbeau, New Orleans, Louisiana
Banana Cream Eclairs
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To surprise my banana-loving family, I made this dessert for a reunion, where it stood out among the usual fare. I also make these as a Mardi Gras dessert. These special treats are something to look at and mouthwateringly delicious. —Ruby Williams, Bogalusa, Louisiana
New Orleans Hurricane
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New Orleans is famous for its Mardi Gras carnival, with days of parades and celebrations with plenty of food and drink. The most legendaryMardi Gras recipein New Orleans? It’seasily the hurricane drink. —Ceara Milligan, Milwaukee, Wisconsin
Shrimp Chowder
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I simmer my rich and creamy shrimp soup in the slow cooker. Because the chowder is ready in less than four hours, it can be prepared in the afternoon and served to dinner guests that night. —Will Zunio, Gretna, Louisiana
Buttermilk Pound Cake
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Now that I've retired from teaching, I have more time to bake. This buttermilk pound cake is the one I make most often. It is a truly southern recipe, and one I think can't be topped—once people taste it, they won't go back to their other recipes with buttermilk. —Gracie Hanchey, De Ridder, Louisiana
Black-Eyed Peas with Bacon
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A real Southern favorite, black-eyed peas are traditionally served on New Year's Day to bring good luck. The bacon and thyme in my mom’s recipe make them extra special. —Ruby Williams, Bogalusa, Louisiana
Louisiana Shrimp Casserole
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Seafood is a popular food in our area. Since crabs and shrimp are so plentiful in our bayous and rivers, they’re used in a variety of recipes, like in this Louisiana Shrimp Casserole recipe. —Ethel Miller, Eunice, Louisiana
Pecan Tassies
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These pecan tassies are very good for parties and special occasions. You'll probably want to double the recipe, because they'll disappear in a hurry! —Joy Corie, Ruston, Louisiana
Cajun Corn Soup
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I found this recipe years ago and substituted Cajun stewed tomatoes for a bolder taste. Now I prepare this dish for out-of-state guests who want to taste some Cajun food. Everyone who tries it gives it high marks. Plus, it's easy to prepare. —Sue Fontenot, Kinder, Louisiana
Coconut Fudge Cake
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A big piece of this moist cake is a chocolate and coconut devotee’s dream. You should see my husband, children and grandkids smile when I serve it. — Johnnie McLeod, Bastrop, Louisiana
Homemade Cajun Seasoning
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We in Louisiana love seasoned foods. I use Cajun seasoning recipe in gravy, over meats and with salads. A sprinkle of this turns any dish into a Lousiana recipe! —Onietta Loewer, Branch, Louisiana
Spicy French Dip
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If I’m cooking for a party or family get-together, I can put this beef in the slow cooker in the morning and then concentrate on other preparations. It’s a timesaver that never fails to get rave reviews. —Ginny Koeppen, Winnfield, Louisiana
Andouille-Stuffed Pork Loin
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This andouille-stuffed and bacon-wrapped pork loin is full of bold flavors and simple to prepare. It is a faculty potluck favorite. This recipe may be prepared ahead, covered, refrigerated and baked before the faculty meeting or potluck to provide a wonderful, warm entree.—Judy Armstrong, Prairieville, Louisiana
Southern Tea Cakes
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There were nine children in our family and Mother had to stretch the budget, so she made these often for dessert. I loved them when I was a child, and they’re still a special treat. In fact, I’ve never met anyone who doesn’t like these cookies. They’re so simple and quick to make.
Jezebel Chicken Thighs
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This easy-to-prepare, sweet and spicy chicken dish is a quick favorite that we make throughout the year. Tender and moist, it’s a filling dish for busy weeknights. —Judy Armstrong, Prairieville, Louisana
Barbecued Beef Brisket
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A guest at the RV park and marina my husband and I used to run gave me this flavorful brisket recipe. It’s become the star of countless meal gatherings, from potlucks to holiday dinners. Husband Ed and our five grown children look forward to it as much as our Christmas turkey. —Bettye Miller, Oklahoma City, Oklahoma
Hearty Rice Dressing
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This satisfying dressing has always been received well at church socials and family reunions. The recipe feeds a crowd—I cut back if I’m serving a smaller group. —Ruth Hayward, Lake Charles, Louisiana
Originally Published: July 09, 2018
Katie Bandurski
As Senior Shopping Editor, Katie connects Taste of Home readers with the best gifts, deals and home products on the market. An avid foodie and a holiday enthusiast, Katie is an expert at cultivating meaningful moments.When she’s out of the office, you’ll find her exploring Wisconsin, trying out new vegetarian recipes and watching Christmas movies.