Louisiana cuisine is rooted in a culture of celebration and hospitality. It is a melting pot of flavors and influences from French, Spanish, African, German, Italian and Native American culture. The distinctive blend of ingredients and culinary methods produces a delectable and lively cuisine that mirrors the exceptional history of our state.
The most iconic dishes in Louisiana cuisine are gumbo, Po’boys, jambalaya, crawfish, and shrimp Étouffée. Other popular dishes in Louisiana cuisine include red beans and rice, beignets, and bananas foster. Louisiana food an integral part of our culture and is a reflection of the unique backgrounds of its people, and is served with warmth and hospitality. (Not all foods or recipes contained are Louisiana based)
Louisiana cuisine is rooted in a culture of celebration and hospitality. It is a melting pot of flavors and influences from French, Spanish, African, German, Italian and Native American culture. The distinctive blend of ingredients and culinary methods produces a delectable and lively cuisine that mirrors the exceptional history of our state.
The most iconic dishes in Louisiana cuisine are gumbo, Po’boys, jambalaya, crawfish, and shrimp Étouffée. Other popular dishes in Louisiana cuisine include red beans and rice, beignets, and bananas foster. Louisiana food an integral part of our culture and is a reflection of the unique backgrounds of its people, and is served with warmth and hospitality. (Not all foods or recipes contained are Louisiana based)
Grilled Cedar Planked Catfish with Kumquat Honey Glaze
4 Catfish Fillets
2 Cedar planks (available at Walmart)
10 Kumquats
4 Tbsp Honey
4 Tbsp water
Slice Kumquats (remove seeds if they are large) cook on medium heat in skillet with water until somewhat tender. (rind will stay firm)
Add honey to skillet and bring to a boil. Reduce heat and simmer.
Grill fish. As the fish begins turning white, about 2 minutes before you remove from the grill, coat with glaze, leaving some for final preparation.
Place on top of rice pilaf or serve with potatoes.
Tip: Some people do not like the rind, even when cooked, so you can omit using them in final plating.
As seen in Modern Grace Magazine
