Bordered by Texas to the west, and Cajun Country to the east, southwestern Louisiana has developed its own brand of cooking. “Rustic”, “spicy”, and “stick-to-your-ribs” might best describe the food of this marshland.

Dominating menus are fried and boiled seafood, pork stew, catfish courtbouillon, rice dressing, shrimp and okra gumbo, jambalaya, wild game, and lots and lots of rice. This trail zigzags across the southwestern corner of the state, sometimes known as the Louisiana Outback, stopping at a variety of crawfish houses, oyster bars, cafes, and grocery stores.