Traditional Cuisine From Louisiana And Mississippi

When you take a trip down South you will find not only a different way of life, but a unique way of cooking as well.  Southern states such as Louisiana and Mississippi are so passionate about their food that they consider it part of their identity.   What would be considered traditional cuisine? 

Both States love their Cajun cooking.  A unique blend of spices and seasoning add a burst of flavor to each meal.  Seafood is used generously in Cajun dishes because of the location and closeness to the Gulf and other waterways.  Catfish, Crawfish, Oysters, and Crab are popular among the locals.

There are many cultural influences on the cuisine in both of these states.  Cooking techniques have been derived from France, Germany, Spain, Italy, Africa, and Native American.  When you add all of this knowledge together, plus the use of the natural resources of each state, you have culinary excellence that is deeply held in these cooking traditions.

It’s hard to distinguish between certain Creole recipes from the two states since each has followed a similar culinary path over the years. 

Fried Chicken breasts. (Photo credit: Wikipedia)

Southerners love to deep fry anything they can get their hands on.  Fried Chicken is one of their favorites across the states.  Locals from Mississippi love their catfish and hushpuppies.   Barbequing is also an important part of the cooking experience in the South.

Both of these states are blessed with crops that are relied on to enhance the culinary experience of the South.  A few crops that Louisiana depends on are sugar cane, rice, okra, greens, and sweet potatoes whereas Mississippi's most valuable resources are soybeans, corn for grain, cotton, and  sweet potatoes.

Food festivals are an important tradition in each state.  Crawfish, crab, catfish, and shrimp often have a festival all their own.  It’s an easy way to become familiar with the local cuisine.  Mississippi also has culinary trails which range over five different regions of the state.

Traditional Dishes from Louisiana

Gumbo – This dish can contain seafood, sausage, chicken, or a number of other ideas, and is much like a thick stew or soup, but often served with a dollop of rice. You'll also start this dish by making a roux, which is a thickening gravy of fat and flour.

Muffulettas – Cheese, ham, salami, on a loaf of Italian bread.

Jambalaya – The ingredients in this recipe are determined by what's on hand, much like gumbo.   You can add chicken, sausage, onions, tomatoes, a mixture of spices, and whatever else comes to mind. Unlike gumbo, jambalaya is a rice-based dish.

Red Beans and Rice – This meal can be as simple as the name, or can include sausage, pork, or seafood.  Typically, however, it is served very simply; just red beans and rice with spices.

Mississippi Mud pie with ice cream, whipped cream, and strawberry. (Photo credit: Wikipedia)

Traditional Dishes from Mississippi

Mississippi Mud Pie – For the chocolate lover, this is a deliciously rich and popular dessert.

Catfish  – Simple fare that can be pan fried or deep fried to a crispy golden color.

Sweet Potato Pie – Not a surprising dish in the 'Sweet Potato Capital of the World.' 

Hushpuppies – Cornmeal mixed with a variety of ingredients and deep fried to perfection.  A versatile snack, to be sure.

There are certainly differences between the two states when it comes to recipes and cooking techniques.   However, the history and heritage of each state can be seen through the unique cuisine brought about in each tasty dish.

Recipe: Classy Catfish With Crab Sauce

Southern cooking is famous for making cheap forms of meat (such as catfish) absolutely delicious. This recipe is no exception, "classing up" catfish filets with crab meat, white wine, and herbs to make it something truly special. Baking instead of frying keeps this one on the healthy side, while the sauce keeps the fish nice and moist.

Classy Catfish With Crab Sauce
(Serves 4.)

Ingredients:

1 1/2 cup dry white wine
3/4 cup chopped green onions, divided
2 tsp oregano, divided
1 garlic clove, minced
1 bay leaf
salt and pepper to taste
4 catfish filets
2 Tbsp butter
6 oz to 8 oz crabmeat
1/4 cup shredded carrot
3 Tbsp lemon juice
1 Tbsp cornstarch
3/4 cup milk 

Instructions:

1. Preheat oven to 350 degrees.
2. In saucepan over medium heat, stir together the wine, 1/4 cup green onions, 1 teaspoon oregano, garlic, bay leaf and salt and pepper to taste; bring to a boil, reduce heat to low and simmer, stirring frequently for 5 minutes.
3. Set the catfish into a glass baking dish and pour the wine mixture over the fish.
4. Bake in preheated oven for 10 to 15 minutes, uncovered, or until fish is easily flaked with a fork.
5. Meanwhile, in a saucepan, melt the butter over low heat, then add the remaining green onions, remaining oregano, the crabmeat, carrots, and lemon juice; stir and heat over low until onions soften.
6. In a separate little bowl, mix together the cornstarch and milk until cornstarch dissolves completely.
7. Stir the cornstarch/milk mixture into the crabmeat mixture, stirring and cooking over low just until this crab sauce thickens; remove from heat and keep warm.
8. When fish is ready, serve on plates and spoon the crab sauce over each serving.

Recipe: Bayou Country Chicken Pot Pie

Down-home cooking is the way to go if you're looking for comfort food! This recipe brings the flavors of the South to you wherever you may be cooking today, with classics like bell peppers, sausage, chicken, and tomatoes all baked under a dumpling-like crust (make your own crust from scratch for a more authentic flavor).

Bayou Country Chicken Pot Pie

Ingredients:

1 Tbsp olive oil
1 large onion, chopped
1 large green bell pepper, chopped
2 garlic cloves, minced
8 oz chicken thigh meat, chopped
1 (14 oz size) can stewed tomatoes
8 oz cooked smoked sausage, diced
dash or two of hot pepper sauce
2 1/4 cups buttermilk baking mix
3/4 tsp dried thyme
1/8 tsp black pepper
2/3 cup milk

Directions:

1. Preheat oven to 450 degrees.
2. Heat oil in 10 inch cast iron skillet over medium-high heat.
3. When hot, add the onion and bell pepper and cook for 2 or 3 minutes or until veggies soften.
4. Add the garlic, stir, then add chicken meat and cook, stirring until chicken is no longer pink, about 1 or 2 minutes.
5. Pour in the tomatoes, add the sausage and hot pepper sauce, stir, reduce heat to low and cook for 5 minutes.
6. While that cooks, get out a bowl and mix together the buttermilk baking mix, the dried thyme, black pepper, and the milk, stirring until just combined - don't over mix.
7. Drop this buttermilk batter by big tablespoons in piles over the chicken mixture in the skillet.
8. Bake in preheated oven (in the skillet) until biscuit top is golden brown and the chicken mixture is bubbling hot, about 15 to 18 minutes.
9. Remove and let stand at room temperature for 5 minutes before cutting to serve.