Louisiana Creole cuisine

Beignet ( , also , ; ) is a deep-fried pastry of French origin. It is commonly made from pâte à choux, but can also be made using rice flour (rice beignets) or yeast-leavened batters. Beignets can be served in a variety of preparations, the most common being dusted with confectioner’s sugar. The pastry is popular in French, Hungarian, Italian, and American cuisines.

bread-based dessert popular in many countries' cuisines

thumb|French andouille from Guémené-sur-Scorff, [[France]]

flesh from alligators that is for consumption

type of cooking particular to Louisiana and the Gulf South of the USA

dish characteristic of Louisiana Creole cuisine

Tetrazzini is an Italian-American dish made with diced poultry or seafood in a butter, cream, or milk and cheese sauce flavored with sherry or white wine. Some recipes use a bechamel sauce, mornay sauce or condensed cream soup. It is combined with or served over linguine, spaghetti, egg noodles, or other types of pasta, sometimes topped with breadcrumbs or cheese, and garnished with parsley or basil.

Creole rice dish

type of social event involving the consumption of seafood

Louisiana Creole cuisine dish made with poached eggs, artichoke bottoms, creamed spinach and Hollandaise sauce

food