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Produce
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Spices & Seasoning
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A soup week
Oct 4–10, 2026
Beef simmered four hours anchors the start, okra appears twice, and the meat days run to oxtails and the Picayune's own jambalaya. Friday's oyster gumbo is thickened with filé at the table.
This is a present-day menu assembled from historical cookbook records. It is a source-led sampler, not a claim that this exact week is traditional or representative of how every Louisiana Creole household eats today.
Louisiana Creole dinner week
Louisiana Creole dinner week
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Friday
Gombo Filee With Oysters, No. Z
View a published recipe at Internet Archive (opens in a new tab)
2 of 6 items checked · 3 aisles
2 of 6 items checked · 3 aisles
Each dinner is adapted from a public domain record in the Open Recipe Archive collection; the card’s source link carries its original cookbook and record. These dishes reflect authentic period techniques and ingredients, organized into a practical weekly dinner plan.