The 3 Iconic Louisiana Dishes That Changed America
Every so often there comes a dish that is so special it changes a nation. Louisiana is home to three dishes that did just that.
America. The melting pot of nations. We are home to so many unique people from all sorts of backgrounds and with those backgrounds come various food influences. It's what makes this nation so incredible. Not only can we see the world among us, we can taste it in the dishes we eat.
And some of those dishes can change a nation.
These dishes are so memorable that they aren't just a flash in the pan (pun totally intended), but rather a culinary icon served on a plate. Recently, Thrillist found over 100 dishes that they believe have stood the test of time and compiled them into a list of the "101 Dishes That Changed America." Some of these dishes date back over 100 years. They all share similar traits. They have been mass produced, re-imagined and even ripped off, but never ever forgotten.
Louisiana has three of these dishes...
Birthed at Brennan's in New Orleans in 1951, the flavor of bananas foster is now replicated in ice cream, cheesecake and coffee flavorings. The Big Easy was one of the largest importers of bananas in the 20th century. The dish started with dinner at Brennan's hosting a family friend named Richard Foster. Current owner Ralph Brennan said his great aunt used to brulee bananas for the kids and they decided to elevate that idea as a special treat for Mr. Foster. It was an act of spontaneity that turned into legendary.
K-Paul's Louisiana Kitchen in New Orleans is credited with creating this dish back in 1982. Paul Prudhomme concocted the dish while serving as chef at Commander's Palace. The cast-iron pot, at a high heat, was giving dishes a grilled taste however, it was Paul's seasoning blend combined with clarified butter that sealed the flavor deal. The seasonings include paprika, salt, onion powder, garlic powder, cayenne pepper, thyme, and oregano.
Bread Pudding Souffle
The year is 1983, the 100th anniversary of New Orleans' Commander's Palace. What started as a meeting of some of the most brilliant minds in the culinary industry resulted in a search for the "American cuisine." The idea was that American cuisine was simply making other dishes more approachable. Since a rich souffle was intimidating, Paul Prudhomme wanted to make a bread pudding with French bread to make it lighter. But don't mistake "light" for a lack of decadence.