 |
|
|
|
|
|
|||
 |
 |
 |
|
|||||
 |
 |
|
|
|||||
 |
|
|||||||
 |
|
|||||||
Coming to Cajun Country? Looking for interesting places to visit? We’ll we’ve got a few places that will not only interest you but make your palate happy at the same time. A visit to one of the many locally owned meat markets also known as butcher shops, will give you a first hand look, and in some cases taste, of our Cajun culinary delights.
Fresh locally made Boudin and Andouille (types of Cajun sausage); Hogs Head Cheese, Graton’s (fried pork skin) and choice cuts of beef, pork and even wild game at some markets await you. Some of these Cajun delicacies are fully cooked when purchased so you can enjoy them right away, without even having to cook them. If you visit during the holidays you may even be able to purchase a Turducken, which is a boneless chicken stuffed inside a boneless duck then stuffed inside a boneless turkey! Many of our meat markets ship all over the country so you can enjoy from your own home fresh Cajun meats all year long.
| August 20 | ||
 | ||
 |
Opelousas Spice & Music Festival | [Opelousas - Louisiana - United States] |
| June 26 | ||
| ||
 |
Conrad Rice Mill/KONRIKO | [New Iberia - Louisiana - United States] |
| June 16 | ||
| ||
 |
Snake River Grill | [Lake Charles - Louisiana - United States] |
| May 29 | ||
| ||
|
2Paul's Radically Urban Barbeque | [Lafayette - Louisiana - United States] |
 |
2Paul's Radically Urban Barbeque | [Lafayette - Louisiana - United States] |
|
Williams Cafe | [New Iberia - LA - USA] |
|
Vita Health -- Bubba's Crab Shack | [New Iberia - LA - USA] |
|
Viator's Drive Inn | [New Iberia - LA - USA] |
by: Niki Coate
By Gwyneth Doland
Published: April 9, 2008
I’ve been in Cajun country for seven hours and already I have eaten handfuls of cracklins, stuffed myself full of boudin, practically drunk a bowl of gumbo—and been called “baby,” “darlin’” and “hon.” I love this place! Please don’t stop feeding me pork and calling me pet names!
I’m here on a culinary tour sponsored by the Louisiana Department of Culture, Recreation and Tourism and everywhere we go, people are thrilled to see a dozen food and travel writers. Much... [ read full article ]
by: Nathan Stoner
The words Cajun and Creole are not interchangeable, even where food is involved. Many Cajun and Creole dishes are based on a roux and use some of the same ingredients such as cayenne pepper, okra, sweet potatoes, squashes, beans, corn and sassafras (bottled as filé, a topping for gumbo). But differences exist between the two types of cuisines. The word Creole has many meanings, but here it implies a cultural mix of West-European, African, Caribbean and native Indian. To most south Louisiana blacks, Creoles are of a multiracial heritage with African and Caribbean roots.... [ read full article ]
local correspondent for: United States : Louisiana
[ Louisiana : USA ]
Portland Metro
[ Oregon : USA ]
Greater New Oreleans
[ Louisiana : USA ]
Willamette Valley
[ Oregon : USA ]