Top 5 Myths About Native Louisiana Cooking

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1.  Everything is spicy


Who in the world started this myth that what native Louisianans eat is hot or super-spicy?  Although some of us do like to have a little “kick” of spice added to our dishes, most of us would agree that we definitely prefer to eat well seasoned food.  

Good seasoning (and the right measurement of it) is key in creating great dishes.  Seasoning includes not only salt, pepper, fresh or dried herbs, but also onions, bell peppers, garlic and occasionally celery.

2. All of our meat and seafood is blackened


Blackened is a cooking technique used for specific dishes.  It always makes me laugh when I visit Louisiana Cajun-style or Creole-style restaurants (outside of Louisiana) that are owned and operated by people that are not from Louisiana or do not have any Louisiana ties.  

Usually, the first thing that I see on the menu is Blackened Catfish or Blackened Chicken.  Most of the time, I just shake my head and order a simple entrée from the menu.

3.  Most Louisiana cooks use voodoo to get you hooked on our cooking


Yes, there is a segment of Louisiana natives and/or their descendants that practices voodoo, but not all of us do. 

Most good Louisiana cooks simply use tried and true family recipes, honed cooking skills, good seasoning techniques and add the secret ingredient of love/care when they prepare and serve their dishes to family, friends and associates.  Great cooks always take pride in their cooking and do not mind sharing their recipes with others.
 

4.    Everyone can make gumbo


Let’s clear this up right now!  All people from Louisiana cannot make gumbo and cannot cook.  Y’all know I’m telling the truth!  Many of you have relatives, friends and associates that cannot cook gumbo but you’re too afraid to hurt their feelings. Please be kind and gently “coach” them through how to cook gumbo or other items.  They really do need the help.  😊

I have heard of the strangest ingredients going into gumbo such as hot dogs (weiners), white wine, corn, carrots, zucchini, etc.  If you are ever served a semi-black gumbo with any of these ingredients in them, please don’t consume it.


5.  All Louisiana recipes have a French name


Yes, as a result of the French colonists and French Canadians (Cajuns) that immigrated to south Louisiana, we are heavily influenced by French cooking traditions, the Napoleonic code of law, French last names and French cultural traditions.  We don’t put a “La or Le” in front of each recipe that we prepare.  

It is important to note that Louisiana recipes are quite diverse including African, Caribbean, Asian, Spanish, German, Italian, Greek and English influences.



Published by Adina T. Collins, 2019

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