Louisiana country cooking from French-speaking Acadian settlers. Built on a dark roux and the "holy trinity" of onion, celery and green pepper, and usually cooked down in one pot.
Recipes1
Revisions recorded1
Last worked13 OCT 2026
A cuisine is set once and never changes
A recipe keeps its name and its cuisine for the whole of its life. Everything else — the wash, the dredge, the timings — belongs to a revision and may be revised. A change to the dish writes a new revision, and the version it replaces is kept.
Louisiana-style crayfish boil for fifty, using Berlin’s invasive crayfish
A crayfish boil scaled for 50 people, built around the Louisiana crayfish that have become invasive in Berlin’s waterways. Includes where to actually get them.