A Flavorful Twist on Tradition
Out of all the things one can say about this city, the fact that we live by the beat of our own drum is likely the truest of truths.
Just like the state we reside in, our history and cultural background creates a place where we love to do things a bit differently than others from the music we create to the way we dance, not to mention the variety of distinct accents and the dishes that were created and cherished in Louisiana. Most things about this region of the world is as authentic as authentic gets.
The way we celebrate holidays is no different. During the holidays, families around the U.S. have their traditional favorites that are pretty true wherever you go. Dishes such as ham, turkey, stuffing, casseroles, pumpkin, and sweet potato pie are all very common and are served across the country. While houses across Louisiana cook many of the same popular dishes, we also like to often put a twist on traditional holiday dishes, blending Southern flavors with Creole and Cajun influences.
Spending the holidays with a Louisiana family, you might find a classic turkey seasoned with a spicy Creole rub or deep-fried for extra crispiness. Instead of the typical stuffing, locals often enjoy oyster dressing and sweet potato casserole may come with a pecan praline topping. Some households drift far from the traditional thanksgiving path, serving up dishes including étouffées, dirty rice, jambalaya, pralines, bread pudding with bourbon sauce, and so much more.
With so many local holiday favorites to choose from, here are some traditional favorites:
Cajun Fried Turkey
While this dish has taken the country by storm, the world can credit Louisiana for this phenomenal style of cooking turkey. From coast to coast, oven-roasted turkey is by far the most popular. But in the Deep South, where people love to fry things, deep-fried turkey has become a beloved tradition. This method became popular in the 1970s with the arrival of portable propane cookers. By the early '80s, a new and arguably tastier way of deep-frying turkey emerged. Marinade with Cajun seasonings, Cajun fried turkey displays a juicer turkey wrapped in crispy skin.
While it started in this great state, today, Cajun fried turkey is rather popular across the country, with many other states putting their regional twist on the dish.
Louisiana Creole Gumbo
Yes, it's a fact that there are other locations that eat gumbo during the holidays. But like fried turkey, we know exactly who the originators are, and, of course, no one does Creole gumbo like Louisiana.
Louisiana Creole gumbo is a staple dish for many locals during the holidays. Growing up in the Crescent City, it was and still is one of the top dishes cooked during the cooler months, giving us a warmth of comfort from the delectable comfort dish.
Gumbo originates from the West African word for okra, which was brought over during slavery and eventually used by slaves to create what we know as the gumbo of today. Here in the Southeast, there are a variety of ways to cook gumbo. Some prefer okra and seafood gumbo, while others enjoy theirs with chicken and andouille sausage.
Stuffed Mirliton and Mirliton Casserole
Whether you like it stuffed like a bell pepper or enjoy it as a casserole, when you mention this dish around the country, many have no idea what a mirliton is, let alone the dishes we have created from the vegetable.
Why do we love it so much here? Mirliton, also known as chayote, is likely popular in Louisiana due to its adaptability to the climate of this region.
Originally introduced by early French and Spanish settlers, the vegetable quickly found a place in the local culinary arena. The exotic texture of mirliton makes it a rather versatile ingredient to include in a number of dishes.
Oyster Dressing
Across the country, it is incredibly common to see cornbread dressing on the table during the holidays. While that is also a popular dish here, many locals prefer the seafood taste of oyster dressing instead. Oyster dressing not only has roots here in Louisiana but also in New England. Yet, once again, you know who does it best? We do.
The savory dish combines bread, herbs, spices, and oysters, and its origins can be traced back to the early colonial period when European settlers incorporated local oysters into their traditional bread-based stuffing recipes.
Oyster dressing gained particular popularity in New Orleans and the Gulf Coast, where fresh oysters were readily available and became a staple in Creole and Cajun cooking.
Mac and Cheese with Spaghetti Noodles
Whether you call it baked macaroni or macaroni casserole, down in this part of the world, we put a spaghetti twist to the dish. While traditionally made with elbow macaroni noodles, the areas along the southeast regions of Louisiana prefer to cook this dish with spaghetti noodles, leading to its nickname "baked spaghetti."
This dish has cultural ties in the region's African American community, but there is little known history as to why baked macaroni is cooked this way. What is known is that for many families, this is a tradition that dates back to the family's origin of making the dish.
Culinary historians have made claims that Thomas Jefferson's enslaved chef, James Hemmings, created the traditional baked macaroni. However, the history behind New Orleans' unique version of mac and cheese isn't quite as clear. It's possible that it was influenced by the influx of Italian immigrants to New Orleans in the early 20th century, particularly in an area nicknamed the "Spaghetti District." But, so far, there isn't much proof to this speculation.
With this state being rich in culture and tradition, there is no wonder why we have put our own flavorful twist on the traditional holiday dish.
