THE IMPORTANCE OF RICE to Cajun and Creole cuisine cannot be understated. The grain has long been an essential ingredient of Louisiana cooking, appearing in nearly all of our most beloved dishes. Rice is served with gumbo, crawfish étouffée, red beans, and gravies. It’s the main ingredient in jambalaya and dirty rice, and it’s a crucial component of boudin.
Southwestern Louisiana is the primary region for rice production and milling in the state. Louisiana’s rice industry took off in the 19th century, and today, the state is the third-largest producer
