Indigenous Louisiana Foodways

Indigenous

The foodways of the Indigenous peoples of Louisiana — Chitimacha, Houma, Coushatta, Tunica-Biloxi, Choctaw, Atakapa-Ishak, Caddo and others — in their own right and not as an "influence" on anyone: maize, beans and squash, wild rice and aquatic plants, fish and shellfish, game and waterfowl, persimmon and pecan, and sassafras leaf ground into filé, which Louisiana cooking still depends on. Publicly documented material only.

Communities and languages

Chitimacha community documented

Houma community documented

Coushatta community documented

Tunica-Biloxi community documented

Choctaw community documented

Atakapa-Ishak community documented

Caddo community documented

What is recorded

Indigenous Louisiana foodways is recorded as a foodways system in its own right, parented to Louisiana foodways rather than to Cajun or Creole, and linked to them by influence edges. Only publicly documented material is held, at community_reviewed status. Nothing restricted or ceremonial is recorded. documented

Related foodways

This foodway relates to

influenced Cajun Foodways documented

Filé from sassafras, maize, and the fish and game knowledge of a landscape the Acadians arrived in. Recorded as its own foodways, with an influence edge — not as an ingredient list inside someone else’s cuisine.

influenced Louisiana Creole Foodways documented