In one cuisine from this state, a stuffing is made from rice and mirliton, the local term for chayote (“chay-OH-tee”). A food additive in this state is produced by grinding sassafras leaves for use as a (15[1])thickener. (15[1])Maque choux (“mock shoe”) is a sweetened corn dish from this state. It’s not New York but red gravy is consumed in this state as is another dish from this region that derives its namesake colour from being cooked with meats such as (*) andouille sausage. In a cuisine from this state, garlic may be referred to as “the pope” when added to a vegetable mix in which (10[1])peppers replace carrots, for which Paul Prudhomme popularised the term “holy trinity”. A dark roux is used to make this state’s official cuisine, a soup that may be thickened with filé powder when okra is out of season. Jambalaya and gumbo are examples of, for 10 points, the Creole and Cajun cuisines of what US state? ■END■