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Started By
Message
re: How do culinary practices differ between North and South Louisiana?
Posted on 2/6/26 at 10:53 pm to neworleansnotsouthla
Posted on 2/6/26 at 10:53 pm to neworleansnotsouthla
quote:
My bad Chris, my apologies my guy
you don't have to apologize to me... just do better when conversing here... it's all good, just don't take this place so serious... have a great rest of your weekend
0
Posted on 2/6/26 at 10:58 pm to Dixie2023
quote:
Anyone caught dusting crawfish or crabs should be chased out of Louisiana.
I’ve posted here before a video of one of a big south LA crawfish farmer/distributor in Welsh, LA, and they proudly dust the frick out of their crawfish.
Go to the 9:18 mark.
The narrator says that “While New Orleans Creole chefs add dry seasonings to the water crawfish boil in, out here Cajuns dump on the dry seasonings after they’re cooked.”
Posted on 2/6/26 at 11:02 pm to Rankest
North is med well steak type folk
Decent people tho
Decent people tho
Posted on 2/6/26 at 11:03 pm to Twenty 49
quote:
dump on the dry seasonings after they’re cooked.
dumbest shite ever
Posted on 2/6/26 at 11:55 pm to Rankest
quote:
North Louisiana
Where?
Posted on 2/7/26 at 1:37 am to Rankest
This wont get retarded no how.
Posted on 2/7/26 at 2:47 am to Ldogg123
quote:
N LA folks don’t have a damn clue what good jambalaya is. When it’s on the “soups” menu, you don’t know wtf jambalaya even is (Looking at you Trapp’s).
Bro the owner is from South LA and comes from the same family that used to own the bean company.
Posted on 2/7/26 at 2:49 am to Rankest
In regards to OP.
That’s a complex question.
Certain parishes in the southern part of the state are Cajun, New Orleans has its own type of food, and North LA is more just southern style country food.
That’s a complex question.
Certain parishes in the southern part of the state are Cajun, New Orleans has its own type of food, and North LA is more just southern style country food.
Posted on 2/7/26 at 4:06 am to GeauxTigers123
quote:
North LA is more just southern style country food.
The best of delta soul food dishes rivals the best of southern Louisiana dishes. Just my opinion. But my opinion is right.
Posted on 2/7/26 at 4:44 am to Raoul Stimulato
quote:
East Coast Italians stunt on you ho’s 365
They aren’t stunting shite. They can’t even control their own states so I know everything said about the guy image over there is bullshite.
Bunch GTL ****.
Posted on 2/7/26 at 8:07 am to Rankest
There’s not a stark swing, no matter what some may claim. There are loads of families (mine included) north of what is traditionally claimed as Cajun Country with French heritage and cultural customs/influences. I grew up on both traditional Cajun food and Southern food at home, loads of us celebrate Mardi Gras locally, and some of us even learned a bit of French as kids.
South Louisiana should stop trying to be so derogatory and cliquey and start trying to proselytize. People want to join and contribute. That’s how you grow the culture.
South Louisiana should stop trying to be so derogatory and cliquey and start trying to proselytize. People want to join and contribute. That’s how you grow the culture.
Posted on 2/7/26 at 8:17 am to Rankest
My going to use this thread to address this but I see a lot of “chefs” on the social media space from west Louisiana that refuse to make a stew with roux in it.
Posted on 2/7/26 at 9:55 am to RougeDawg
Ask what color is gravy, North LA is white. NO is reddish, heaven is brown with a lot of onions
Posted on 2/7/26 at 10:42 am to Rankest
Beating a dead horse.
318 for the most part is just traditional southern cuisine. Much like you get in Mississippi and Alabama.
337(acadiana), 225, 985 and 504 is a hodge podge of several cultural cuisines blended over generations. Cajun creole italian German Irish all melted together. Very heavy on the stews in general. Everything for the most part is roux based. Heavy seafood and pork.
They’re both great honestly. It’s just preference. It’s not an either or thing. It’s cool to have both options opposed to most states that have a single cuisine style.
318 for the most part is just traditional southern cuisine. Much like you get in Mississippi and Alabama.
337(acadiana), 225, 985 and 504 is a hodge podge of several cultural cuisines blended over generations. Cajun creole italian German Irish all melted together. Very heavy on the stews in general. Everything for the most part is roux based. Heavy seafood and pork.
They’re both great honestly. It’s just preference. It’s not an either or thing. It’s cool to have both options opposed to most states that have a single cuisine style.
Posted on 2/7/26 at 11:33 am to Flyingtiger82
quote:
My biggest pet peeve of South La is their inability to fry catfish. It’s cornmeal and grease not as in never flour. frick that flour fish shite. Any regular guy in Franklin Parish can cook catfish better than anyone in South La. Bar none.
This is a complete load of bullshite. Me and my group of friends all batter in cornmeal. Are there some that use corn flour? Sure. But I wouldn't say the majority.
quote:
But not all food is Cajun in NLA. Is it Lafayette or New Orleans? Nope - their food is better, but food doesn’t just suck in NLA.
Totally agree.
Posted on 2/7/26 at 11:40 am to Rankest
North LA is basically Arkansas cuisine. There’s no comparison.
Posted on 2/7/26 at 11:43 am to Rankest
Hard shelled Baptist is the moderate religion of North Louisiana.
Posted on 2/7/26 at 11:46 am to Oilfieldbiology
quote:
Oh, so paella
I have had real paella prepared by a Spanish chef, that isn't paella
Posted on 2/7/26 at 12:43 pm to SETH6180
Natchitoches has meat pies that are pretty good.....beyond that.....a barren wasteland of culinary ambition
Posted on 2/7/26 at 12:47 pm to CitizenK
quote:
I have had real paella prepared by a Spanish chef, that isn't paella
Good for you, but even the best paella is just less seasoned jambalaya and simply disappoints when viewed through a Cajun/creole lens
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