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Native Cuisine Down in New Orleans: The United Houma Nation Represents at Jazz Fest

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Jazz Fest down in New Orleans (which lasts until May 6) consists largely of two great pursuits—listening to music and eating food. New Orleans is famous for both, and Jazz Fest, more so than Mardi Gras, is when this city's shines a big light on its two great loves.

An interesting article on published last Friday was an interview with Liz Williams, the president of the Southern Food and Beverage Museum, who discusses the impact American Indians in the region had on some of New Orleans most famous dishes, from crawfish and frog legs to oysters and alligator.

As Williams says, the American Indian influence on Louisiana cuisine is actually quite easy to define—the wide variety of ingredients used down in New Orleans, the 'exotic' flavors that people travel from all over the world to sample, were learned from Natives. "I really think it is the breadth of ingredients that we started with and that was really because of the Native Americans and that is their biggest influence on us."

The United Houma Nation is reminding attendees to jazz fest that much of the cuisine people travel to New Orleans to enjoy was being prepared and enjoye long before Bienville was the governor of 'French' Louisiana and 'discovered' the incredible local flavors. This marks the 18th year the United Houma Nation has had a food booth at Jazz Fest, and the earnings from the booth are the Nation's biggest fundraiser each year. The Houma United Nation offers a sampling of their cuisine, and a tasty reminder of the Native culinary legacy in the Crescent City.

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For the entire interview, click here.