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| Boudin, a fresh pork and rice sausage, reflects the German influence on South Louisiana cuisine | Mary Gunn of Ruston shells purple hull peas on her back porch, a common summer occupation. Peas, usually served with cornbread, are a staple protein of the North Louisiana diet. Although in the past peas were preserved by canning, today they are usually preserved by freezing. The hulls can be used to make purple hull pea jelly or as livestock food. Many varieties of peas are still traditionally grown and prepared in the region, including black-eyed, purple hulls, goose, pink-eyed, cream, little lady, and a multitude of hybrid peas. |
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Photographer: Maida Owens Click image for a larger view. |
Photographer: Susan Roach Click image for a larger view. |
