Louisiana Food Genres

How would you classify that which originated in Louisiana


Tell me where I'm off here, but as far as food genres specific to Louisiana I am counting three.

New Orleans French Creole
New Orleans Poor Mans food ... Poboys, Muffs and the like.
Cajun, which some differentiate between I suppose Prairie Cajuns and non prairie Cajuns.

And those foods that cross the boundaries like Red Beans and Rice, Gumbo, Jambalaya, etc which tend to cause infighting on what is proper and what is not. Tomatoes, no tomatoes, brown gravy or die in a fiery pit of Hades reserved for your ilk... and all claimed by the groups to be the original possession of that group, and they the authorities of what is proper and not.


And then there's the more Scots Irish Southern cooking more typically found in BR and Northwards that tend to be more Chicken and Dumplins, Corn Bread and Greens and pot liquor, Fried Chicken, Fried Catfish, Hush Puppies, Pot roast, etc, all of which can be found crossing over in NOLA and Acadiana as well, except for Saw Mill White gravy which is only acceptable at Franks Breakfast menu, Cracker Barrel, and extreme parts of North Louisiana, May God Bless their poor souls, Amen...





BTW... I have no idea how to classify King Cakes, and French Pralines of which I suppose are more specifically French than just Louisiana, but still popularized by New Orleans.