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I live in New Orleans, and I have NEVER seen a clam in any of the regional cuisine. They're pretty hard to come by at all here. In terms of foods you should add to the list- mirlitons, satsumas, potatoes, artichokes, eggplant, green onions, thyme and the Cajun "holy trinity" of bell peppers, celery, and onions. Also, hot sauce, creole cream cheese, pampano, red fish, trout. BTW, no one here would ever call crawfish crayfish.

I had given up reading The Kitchen, because, like The Oprah Show, the information provided on this site is so surface level and unsatisfying. A friend sent me a link to this post, because I live in Louisiana. This haphazard and inaccurate list has reinforced the elimination of The Kitchen in my life. I think a Wikipedia search would provide better information. There are a lot of amazing things going on in the food world in Louisiana. I hope readers will look to more reliable sources for information on this exciting subject.

I'm a New Orleans transplant, living here 7 years, but I've seen what some good Cajun natives cook like.

Don't forget sweet tea, lemon, green bell peppers, jalepenos, tabasco sauce, onions, watermelon, red potatoes, crab boil, bourbon, beer, jambalaya fixins', eggs, gumbo!

I live in the New Orleans area also...and yes, I too was going to add crawfish not crayfish...lol
I love to see New Orleans mentioned on AT and the Kitchn...

gillsnthrills: Yeah, you right.

Also, there are tomatoes and then there are Creole tomatoes.

Plus, although we do use rye whiskey in Sazerac cocktails, bourbon is far more popular. Don't forget the moonshine!

whew! I am sorry we disappointed you on that level, yaheardme. We are all still learning here at The Kitchn too, but please do keep in mind that this series of posts is just designed as a jumping off place for discusssion of regional ingredients and flavors. Emma got the ball rolling (and we'll talk about actual dishes and the cuisine itself next week).

What other ingredients and flavors would you like to add? We are definitely in this to learn as well as talk.

Another NOLA native checking in.

Pineapple? Clams? No.

Redfish, white trout, yeah. Perch? Not so much.

Add rum & gin, more so than whiskey.

To the upcoming list of classic Louisiana dishes I would include sno-balls (especially Hansen's) - essential for surviving the heat! Creole cream cheese ice cream with Ponchatoula strawberries would be my all-time favorite summer treat, though.

New Orleans is also the only place I've ever lived where bubble tea was very accessible. The Vietnamese population has made some great culinary contributions.

I'd be curious to see a post on Muffulettas. The previous comments have provided a good list, but as for hometown favorites, I have a place in my heart for Hubig's pies, Zapp's potato chips, Community Coffee, PJ's Coffee (because iced mochas are best when made with cold-brewed iced coffee), French Fry Poboys from Guy's...oh wow I'm a fat boy. Grits, Grillades, Gumbo, and then sushi rolls with deep fried oysters, yummy...

hey, stoli, who makes creole cream cheese ice cream now that K&B is out of business? I haven't seen any in ages!

Sorry to get your hopes up Jezebella - I actually make my own! This is a pretty good recipe:

http://www.nolacuisine.com/2006/08/06/homemade-creole-cream-cheese-ice-cream/

Baton Rougean here.
Personally, I eat lots of greens and beans. Like collards, mustard greens, etc. Cooked traditionally, and not so traditionally (definitely not like the NYTimes though. Ugh.)
I would like to add Lemons to the list, nix the pineapples. Our lemons are huge and sweet.
Don't forget bourbon, the holy trinity, and your roux!

Ya killin me, stoli. KILLING. ME.

If I had a time machine right this minute, you know what I'd do? I'd go back about 15 years and gorge on McKenzie's buttermilk drops and K&B creole cream cheese ice cream. And I'd get my dad a McKenzie's custard pie, gummy crust and all.