A dish of Creole origin, consisting of rice cooked with ham, sausage, chicken, or shellfish, herbs, spices, and vegetables, esp. tomatoes, onions, and peppers.
A stew of crawfish, vegetables, and seasonings, served over white rice.
A highly seasoned link sausage of pork, pork liver, and rice that is a typical element of Louisiana Creole cuisine.
A stew or thick soup, usually made with chicken or seafood, greens, and okra or sometimes file (fee-lay) as a thickener.
An emblematic dish of Louisiana Creole cuisine, traditionally made on Mondays with red beans, vegetables (bell pepper, onion and celery), spices (thyme, cayenne pepper, and bay leaf) and pork bones as left over from Sunday dinner, cooked together slowly in a pot and served over rice.
Stuff pulled out of the water, boiled or fried, and doused with Cayenne pepper.. Trust us - it'll be good!
One of the Official State Foods of Louisiana, this treat has a savory meat filling in a crescent-shaped, flaky wheat pastry turnover. It is similar to a Spanish picadillo beef empanada.
NO definition here. It is what it's maker makes it. Good!
Also called crawdad, crawdaddy. any freshwater decapod crustacean of the genera Astacus and Cambarus, closely related to but smaller than the lobsters.
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Here are just a few items you can expect to see on the Bon Ton Louisianne menu...
Jambalaya
Etouffee
Boudin
Gumbo
Red Beans & Rice
Boiled Crawfish
Cajun Seafood
Natchitoches Meat Pies
Cajun Shrimp
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