The origins of the traditional Louisiana stew dish gumbo are uncertain. Its name comes from the West African word for okra. Historically, the leaves of sassafras were used as a thickening agent, giving gumbo a connection to the Choctaw Indians. The first written mention of the dish dates to the early 19th century, when it was mentioned on the menus of several social events. The dish is versatile and has been made with seafood, chicken, pork or other proteins that were available.
The spicy rice dish jambalaya is thought to have originated among the Cajun communities of southern Louisiana. It is similar to the Spanish dish paella, with its name being a combination of the French word for ham -- jambon -- and the African word for rice, aya. Originally it was a dish for those with little money and would often contain whatever was available. Jambalaya gained popularity as a dish used for large social gatherings around the turn of the century because of the ease with which large amounts could be cooked outdoors.
The po'boy sandwich was made in New Orleans in 1929 at a restaurant owned by former streetcar drivers. During that year, a streetcar strike took place and, as former union members, the restaurant's owners showed solidarity by creating a large sandwich that they supplied for free to strikers. Its name reportedly stems from the phrase "Here comes a poor boy," which the restaurant workers would say upon seeing a striker coming to get a sandwich. The sandwich consists of half a stick of french bread with various fillings. The style of sandwich has since spread across the state and beyond.
Maque choux, pronounced like "mock shoe," is a thick vegetable stew with French, Cajun and Native American influences. Originating from southern Louisiana, it is traditionally made with fresh corn and tomatoes as well as peppers, onions and celery. The stew is also traditionally flavored with bacon and can sometimes feature seafood or chicken. It is designed as a side dish but can sometimes be the main course.
