The Essence and Soul of Louisiana

Louisiana is a state that is culturally rich. The image of Emeril Lagasse, a famous Louisianan chef, best describes the “essence,” “soul,” and traditions of Louisiana. Frenchmen, Acadians, Indians, Cajuns and other nationalities settled in Louisiana and have been living off the land for several generations. From hunting to catching fish, Louisiana has been known as the “sportsman’s paradise.” Signature foods that came from Louisiana included crawfish, gumbo, jambalaya, and other seafood.
Steven Truong
What is the “essence” and “soul” of Louisiana? The “essence” and “soul” of Louisiana is the people who live there. The French, Spanish, African, and Native Americans cultures blended together to create the Creole heritage (“essence”). The Creole lifestyle defined the relationship between the white French settlers and the black settlers. New Orleans became associated with the Creoles. Another culture that developed in Louisiana was the Cajuns. The Cajuns came from Acadia, western-central France, and were considered lower-class citizens. However, the Cajuns developed the “soul” of Louisiana by their food, music, and "joie de vivre," joy of life, lifestyle.

Louisiana is known as the “sportsman’s paradise” because the abundant wildlife allows people to do many activities. In the early years of Louisiana, people lived off the land by fishing, hunting, and trapping. Now, people can fish, hunt, bird watch, and camp outdoors for pure enjoyment. Today, Louisiana’s seafood industry is one of the main ways that people earn their living. Trapping still goes on, but the people who do them are usually the descendants.

Food traditions help define the cultural blending in Louisiana. For example, gumbo, a soup-like dish with meats or seafood and served with rice, focuses on the aspects of the Creole culture. The French bouillabaisse is connected with the origin of gumbo, but the strong preference for soups in Africa reinforced the tradition. The location of different types of people can be traced by the way that they make gumbo. An example of this is if your family prefers a lighter roux or you add tomatoes, you are more likely to have ties to southeast Louisiana east of the Atchafalaya.

The picture that I chose that represented Louisiana was an advertisement for New Orleans with Emeril Lagasse on it. In the picture, the lifestyle of Louisianans is hinted by the shrimp boat, swamp setting, mud boots, and redfish. The reason why I wanted Emeril on my picture of Louisiana is because of his personality and his cooking. “BAM!” exclaims Emeril as he adds a pinch of salt and pepper. Emeril’s exciting personality fits perfectly with Louisiana. Whether it’s Mardi Gras, Jazz Fest, Shrimp and Petroleum Festival, or any day of the week, Louisiana is exciting. Since Emeril is a famous Louisianan chef, his food that he creates reflects Louisiana. Spicy jambalaya, boiled crawfish and blue crab, beignets, and many other dishes are signature foods that define Louisiana.

Louisiana is a melting pot of different cultures. The people of Louisiana create the “essence” and “soul” of the state. Hunting, fishing, trapping, and cooking are some activities that Louisianans do.