Andrew Plylar Louisiana is a Culture Connoisseur. Fascinated by the history and geography of Louisiana, Plylar enjoys researching the state’s culture, from food and music to history and events.
Cuisine in Louisiana
When it comes to food, there’s nothing like good old fashioned southern cooking! For Andrew Plylar, it’s even more specific. According to his taste buds, Louisiana is home to the most mouth-watering eats on the planet!
Influenced by a delicious melting pot of cultures and traditions, the cuisine in Louisiana is truly unique. Largely thanks to location, the state is home to tasty seafood steeped in Cajun and Creole influences. Blending French, Spanish, West African, Amerindian, Haitian, German, British, Vietnamese and Italian influences, Louisiana Creole cuisine is as diverse in origin as it is in flavor. Andrew Plylar’s taste buds are a major fan of the cooking style’s popular dishes, such as:
- Jambalaya
- Shrimp Creole
- Turtle Soup
- Gumbo
- Smothered Pork Chops
When it comes to Cajun cuisine, Plylar’s mouth is also certain to water! The eclectic blend of seasonings, like bay leaf, chervil, dried shrimp and sugarcane (just to name a few!) is as unique as the wonderful people who prepare the food. The unique use of local game, such as quail, snake, turtle and alligator, make Louisiana’s Cajun dishes something you won’t find anywhere else.
Of course, no story of Louisiana is complete without a mention of Mardi Gras! Known around the world, Mardi Gras is an annual highlight for visitors and locals alike. Naturally, Andrew Plylar is a proud attendee of the Carnival celebration. Although Mardi Gras may be celebrated around the world, the electricity in the excitement of Louisiana’s take on the parade is something else. Plylar particularly enjoys the artistic nature of the event, from the colorful costumes and masks to the energetic music that roars through the city streets. A highlight every year, the Louisiana Mardi Gras celebration stretches across the entire state, from New Orleans to Houma and Lafayette.
