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.
1 lb. ground beef
1-2 cups onion, bell pepper, and
celery seasoning blend
1 can beef broth
1 can V8
1 can stewed tomatoes
1 can Veg-all mixed vegetables
1 can petite green peas
1 can cream style corn
1 can water
Salt, pepper, Tony Chachere’s, and Garlic powder to taste
Brown beef in a little olive oil. Drain drippings.
Add onion, bell pepper, and celery seasoning blend and sauté until tender.
Add broth, tomatoes, V8 and cook for 15-20 mins.
Stir in the cans of vegetables with their juice along with the 1 can of water.
Simmer for around 30 mins.
Serve with bread or crackers.
As seen in Modern Grace Magazine
