Cajun Country: Eating Places & Foods
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| A local saying: "There are two times of day in Louisiana -- mealtime and
in-between!" B & C Cajun Deli serves local Cajun food: fresh
and prepared. Boudin is a sausage (species, rice, meats) used to make gumbo.
How to make boudin?
Fresh and boiled crawfish and scrimp abound. Click on photos to see more details.
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| The decor is rustic Louisiana -- stuffed
gators (alligators) and swamp paintings -- and the food is home cooking:
deep fried alligator (right top plate), fried wild catfish (top plate),
gumbo with smoked chicken and boudin (bottom dish) with coleslaw. Frog
legs and turtle meat is also sold for distinctive foods. |
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| Views outside and inside from the Grapevine
restaurant in Donaldsonville, LA. The new Louisiana cuisine is
expressed by this wonderfully seasoned scrimp and crawfish salad. In
a simple highway restaurant, barbecue scrimp can be requested. |
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| Normally, heavy sauces, such as barbecue on a
half chicken with "dirty rice," are used, as in this small family-run
restaurant in Villa Platte, LA. Small meat markers still abound in
Cajun country. Frozen collard greens and whole okra and
packages of New Orleans "red" style jambalaya
(Cajun-style
"brown" style jambalaya) are available in grocery stores. |
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| The LeJeune bakery in Jeanerette still
(since 1884) makes crusty French bread every day. Even though the front
store is closed now, bread can be bought in the bakery in the back, where
the old tiled ovens have been replaced by newer ones. The fresh, hot French
bread and gingerbreads are wonderful. |
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| Just for fun, one restaurant provides a menu for
"roadkill." As new
immigrants (Koreans) arrive in Cajun
country, new blends of food continue to emerge! French, German, and Black
foodways, to name only the major ones, and the abundance of seafood and rice
influenced the distinctive Cajun foods of today. Eating is family affair, as
captured by the painting at
Mr. Earl's Gallery
in New Orleans. |
