Louisiana’s culinary heritage is mixed and varied, and full of unique twists in every corner of the state. The Cajun prairies and bayous and New Orleans’ haute Creole restaurants provide Louisiana with a wealth of wonderful flavors, but it is only part of the Bayou State’s whole. Up in North Louisiana, diners find a culinary culture that is very much a blend of classic Louisiana, Southern, and Deep South soul.
As a Minden native and enthusiastic supporter of Shreveport’s burgeoning culinary scene, Chef Hardette Harris worked with a local state congressman to have the Legislature adopt an official meal representing North Louisiana’s food culture.
On May 4, 2015, Louisiana’s Legislature approved a collection of main dishes, side dishes, desserts, and even condiments that showcase what the region adds to the lexicon of Louisiana soul food cooking. This meal highlights some of her favorites, including Southern Fried Pork Chops and Hot Water Cornbread. See more of Chef Hardette’s soul recipes in our September/October issue!