The Best Recipes from Louisiana

New Orleans Beignets

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

Go to Recipe

Creole Cornbread

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

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

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

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

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

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

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

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

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

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

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

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

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

This Louisiana recipe is more than 100 years old and is thought to be the oldest cocktail 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

Go to Recipe

Slow-Cooker Meatballs

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

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

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

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

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

New Orleans is famous for its Mardi Gras carnival, with days of parades and celebrations with plenty of food and drink. The most legendary Mardi Gras recipe in New Orleans? It’s easily the hurricane drink. —Ceara Milligan, Milwaukee, Wisconsin

Go to Recipe

Shrimp Chowder

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

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

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

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

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

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

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

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

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

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

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

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

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

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