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The local environment of the area has provided a large amount of game, produce, fish, and seafood for cooks for many generations. These fresh ingredients, along with influences from the many cultures in and around South Louisiana, have created our unique Cajun cuisine.

The Spanish settlers in the area from the Canary Islands provided the influence for jambalaya, a Cajun interpretation of paella. The African slave community brought with them okra, which is an integral component of gumbo. The enterprising cooks of the area discovered and created many ways to enjoy the local seafood, from frying and boiling to the more modern method of blackening.

On most Sunday afternoons after mass, many a Cajun grandmother would prepare an impressive spread of dishes, regardless of the number of people eating. From crawfish étouffée to red beans and rice, the cuisine of the area has become world-renowned and a major draw for food lovers from around the globe. Visitors can experience the unique flavors of the region at local restaurants and festivals throughout the year.

Bowl of gumbo
Crawfish boil platter with corn
Shrimp poboy
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