Louisiana

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Seafood has long been a staple in Louisiana cuisine. Louisiana natives love to have Spring time crawfish boils, summertime fish frys and who can resist a hot bowl of Louisianan gumbo on a chilly day? A gumbo can beautifully display the wide variety of seafood, Louisiana has to offer, like catfish, snapper, grouper, shrimp, crabs, oysters, and crawfish.

The very distinct cajun and creole flavors of Lousiana dishes draw tourist to experience not only the diverse culture in sight and sound, but also in taste. The creole cuisine is a melting pot of French, Spanish, French Caribbean, African, and American, and Italian influences.

While the Cajun cuisine gets it's origins from the French-Acadians who found themselves refugees in Louisiana after being deported from Canada by the British. The Acadians (Cajuns) developed their unique cuisine by adapting their French style of cooking to the new ingredients available to them. These dishes would include a mixture of ingredients that others would see fit to throw away or would perhaps even deam useless. For example many cajun and creole dishes include Alligator, Turtle, Crawfish (Mudbugs), Frogs and Shrimp.

Louisiana seafood includes much of the nations best and most famous products, including shrimp, oysters, fish, crabs, crawfish and more.

Louisiana Oysters

Louisiana is known for its oysters. Long rumored to have health benefits, oysters are high in minerals and low in fat.

The Louisiana Oyster Task Force was developed by the 1988 Louisiana Legislature with a directive to strengthen the oyster industry. The organization's responsibilities include developing markets, representing industry in legal & legislative proceedings, and administering the oyster development fund as secured from oyster tag revenue.

Louisiana Crawfish

Louisiana leads the nation in crawfish production, producing more than 90% of the domestic crop.