This authentic Cajun dish consists of browned, slowly braised meat smothered in a deglazed dark gravy. Although it can be prepared with various types of meat, beef is the most traditional choice. As the name suggests, it is typically served over rice, complemented with buttered beans or mashed potatoes.

Eaten throughout Louisiana, rice and gravy is one of the most popular Cajun dishes, usually enjoyed as a hearty home-cooked dinner.

Turducken is an American-Canadian dish consisting of deboned turkey, deboned duck, and deboned chicken rolled into one and stuffed with three kinds of stuffings which are layered between the three types of meat. It is believed that the dish originated from a French dish called galantine, which was adapted into turducken by the Cajun people originating from French Canada, who settled in Louisiana.

The dish is served sliced crosswise, so that each slice contains all three types of meat and three different stuffings.

Natchitoches are traditional meat pies originating from Louisiana. These small, savory pies are filled with a combination of ground beef and pork, onions, garlic, red bell peppers, celery, oregano, red pepper, black pepper, and cayenne pepper. The pie dough is made from flour, lard, eggs, whole milk, and baking powder.

It's rolled and cut into circles that are filled and folded so the meat pies look like half-moons. The pies are fried in hot oil until golden brown, then drained and served. In the past, the pies were usually sold from street carts, but nowadays you can even order frozen Natchitoches meat pies online.

This American meat specialty typically consists of a whole duck that has been brined, glazed, and then smoked long and slow over low heat. Ducks are believed to be perfect for smoking because their meat is high in fat which is known to seal in moisture and absorb smokiness more readily than lean meat.

Domestic and wild ducks can both be used, while the simple brine of water and salt is often enhanced with ingredients such as bay leaves, black peppercorns, beer, and oranges for extra flavor. After soaking in the brine, the duck is slathered with a rich glaze that may consist of a mixture of brown sugar and soy sauce, maple syrup, or honey before smoking.