Louisiana is known around the world for its rich and flavorful cuisine. From gumbo to jambalaya, the state’s cuisine is a standout not only in the United States but around the world. What makes Louisiana cuisine special is its deep cultural mix — a blend of Native American, African, Caribbean and European influences. This mix creates bold, exciting dishes that reflect the state’s history and love of good food.
In this Daily News Highlight, we speak with two of Louisiana’s top chefs — Tyler Sprin of Herbsant in New Orleans and Jeremy Langlois of LaTell’s Landing at Holmes House near Baton Rouge — who share their favorite local ingredients, comfort food and high-end dishes. Their stories give us a delicious peek into Louisiana’s vibrant culinary world.
1. Favorite Local Ingredients
Tyler Spreen loves shrimp, calling it one of the most versatile ingredients in Louisiana. He explains that shrimp can be grilled, fried, baked, or even served cold in a salad. For example, during the hot summer months, Tyler likes to make a cold marinated shrimp salad over fried green tomatoes.
Jeremy Langlois, on the other hand, leans toward pork-based ingredients. He praises tasso (smoked pork), andouille (spicy sausage), ham hocks, and bacon — all of which are commonly used to flavor Louisiana staples like gumbo, red beans and rice, and jambalaya. He says, “We use pork to build flavor in almost everything.”
2. Must-Try Louisiana Dishes
When asked about their menus, both chefs had delicious picks:
- Tyler’s Favorite: A slow-cooked duck confit served over dirty rice with pork, chicken liver, onion, celery, and bell pepper — a blend of Louisiana flavors and French flair.
- Jeremy’s Choice: A unique fish dish where Zapp’s chips (a local snack brand) are crushed and used to “bread” flounder. It’s then pan-seared and served on yellow corn grits with smoked tomato butter.
3. Louisiana Comfort Food
For comfort food, Tyler enjoys barbecue shrimp and grits — a local specialty made with garlic, rosemary, black pepper, Worcestershire sauce, and beer. It’s not the grilled kind of BBQ many expect — it’s richer and deeply flavorful.
Jeremy’s go-to dish is jambalaya, a rice dish cooked with meat and spices. He grew up on it and learned how to cook by making large pots of jambalaya at weddings. “It’s a dish that taught me about flavor and technique,” he says.
4. Unmissable Louisiana Eats
Both chefs recommend these must-try Louisiana foods:
- Crawfish boil – A seasonal treat (Jan–July) featuring spicy, boiled crayfish.
- Boudin – A sausage made from pork, rice, and peppers, often sold at roadside stands.
- Cracklins – Fried pieces of pork fat with skin — crispy and salty snacks.
- Beignets – Fried dough topped with powdered sugar, a must-have in New Orleans.
Jeremy also recommends visiting local meat markets, like Bourgeois Meat Market in Thibodaux, for boudin noir (blood sausage) — which he says is life-changing despite being a bit intimidating.
5. Culinary Insights & Fun Debates
Louisiana chefs are passionate and opinionated about their food. Here are two things that might surprise you:
- Not all Cajun food is spicy. Jeremy says the goal is bold flavors, not necessarily heat.
- There’s a heated debate over whether or not to add tomatoes to gumbo or jambalaya. It’s a serious topic among locals!
This in-depth conversation with two of Louisiana’s top chefs reveals that the state’s cuisine is about more than just flavor – it’s about history, culture and community. Whether it’s a roadside snack or a fine dining experience, Louisiana cuisine invites everyone to explore, enjoy and perhaps challenge their taste buds.
