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Louisiana’s Culinary Trails

There is delicious food to be discovered in every corner of Louisiana, and area tourism promoters have broken the state up into eight distinct culinary regions. Hungry travelers can follow culinary trails through each area to sample the best local specialties from both acclaimed restaurants and off-the-beaten-path local joints.

In addition to the Boudin Trail around Lake Charles and the legendary food scene in New Orleans, here are six other culinary trails for your group to explore in Louisiana.


Northeast Sampler

In St. Tammany Parish, also known as Louisiana’s Northshore, visitors will find both fine dining and down-home restaurants, with Southern specialties like grits and grillades and fried green tomatoes. This trail also includes the Abita Brew Pub.


Prairie Home Cooking

Travelers will find hidden gems throughout Opelousas and St. Landry Parish in west-central Louisiana. Culinary highlights include Cajun smoked sausage, cracklins and “Pearl Harbor Salad,” a longtime local favorite.


Capital Cravings

The state capital and Louisiana State University are both found in Baton Rouge, bringing both sophistication and adventure to the local culinary scene. Fresh seafood tops the list of must-sample dishes in this area, accompanied by food trucks, breweries and festivals.


Bayou Bounty

Encompassing the wetlands of southern Louisiana, this area includes some of the most classically Cajun flavors in the state. Visitors can experience boudin, crawfish, gumbo and other Cajun favorites at restaurants around the island, or visit the home of Tabasco on Avery Island.


Red River Riches

The region of northwest Louisiana surrounding Shreveport-Bossier City combines state staples with other well-loved Southern dishes. Diners can sample the Muffy — a Shreveport deli’s take on the muffaletta sandwich — or try the famous meat pies in Natchitoches.


Delta Delights

Southern classics take center stage in northeast Louisiana. Restaurants in Ruston, Monroe and West Monroe highlight butter beans, sweet potatoes, black-eyed peas and porch chops. Corn bread, catfish and crawfish also feature prominently on menus in the area.

Brian Jewell

Brian Jewell is the executive editor of The Group Travel Leader. In more than a decade of travel journalism he has visited 48 states and 25 foreign countries.