come down to the NOLA jazz fest... great music + great food.
and every year, the #1 seller = softshell crab poboy.
mofos be wrapped around barricades in long, long lines to get them, and they're worth every second in-line.
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Bullshit...everybody with roots on the Gulf Coast from Texas to the Florida Panhandle eats Creole/Cajun food...all that shit was French or Spanish at the same time. Culture damn near identical down to foods, Catholic traditions and downtown street names.
New Orleans just gets more shine for having been the capital of the South before Houston and Atlanta came for that ass.
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from the jazz fest yrs ago:
from the house... crawfish stew & fried swimps.
when you bust open those claws, you get the gravy & a hit of that seafood boil seasoning that's hiding in there. maaaaaaan, that's the ticket.
from the house... crawfish stew & fried swimps.
when you bust open those claws, you get the gravy & a hit of that seafood boil seasoning that's hiding in there. maaaaaaan, that's the ticket.
Corn is nasty
Sent Collect from the Fulton County Correctional Facility using pay phone.
Corn is nasty
Sent Collect from the Fulton County Correctional Facility using pay phone.
anthony bourdain went crazy when he came down here and tried this:
"A crawfish bisque that is the single best thing I've eaten since El Bulli." A. Bourdain
i've seen mofos fight over this shit. and look, when you run out of crawfish tail meat, don't worry. just boil some eggs, peel 'em, and drop them bitches in that same gravy.
when you bust dat egg open, and that cooked yellow mixes up with that gravy...
a nicca stops caring bout cholesterol, heart disease and all that shit. i just eat til ain't shit left. nothing.
Louisiana ain't the only state on the coast with bayous...
Cajuns migrated all along the gulf coast, not in large numbers but some did travel East with the shrimping/seafood industry. I don't even need to explain how Creole cooking migrated along the coast (slave trading & mulatto concubines). A lot of cultural shit y'all boot people think is exclusive to that state AIN'T, it was shared with the people on the coast of all races. Fuck, New Orleans didn't even have Mardi Gras parades first...I believe that was Mobile, AL.
Lastly, them cities you named ain't even ON the Gulf Coast.
Peace fam.
Louisiana ain't the only state on the coast with bayous...
Cajuns migrated all along the gulf coast, not in large numbers but some did travel East with the shrimping/seafood industry. I don't even need to explain how Creole cooking migrated along the coast (slave trading & mulatto concubines). A lot of cultural shit y'all boot people think is exclusive to that state AIN'T, it was shared with the people on the coast of all races. Fuck, New Orleans didn't even have Mardi Gras parades first...I believe that was Mobile, AL.
Lastly, them cities you named ain't even ON the Gulf Coast.
Peace fam.
if your in "ACADIANA" u bound to run into sum great food ... my chick graduated the john folse culinary institute at nicholls state university i would post her degree but i dont hav a host and wut he stated is exactly tru ... being that ive always traveled i-10 from florida to houston ive tried many "creole/cajun" places along the route none match those within the louisiana border .. he is also right about getting out of new orleans and into the real lousiana french creole scene and try the food out gotta remember those tourist areas have to make thing in bulk and edible to the tourist market once u leave these areas u find the real taste of louisiana ..those chefs in the restaurants hav nothing on those families in the kitchenagree and disagree. you can't even say, "cajun & creole" in the same sentence bc even they are different types of foods... within the local cuisine.
for example, in NOLa, when you eat gumbo, there's a dark roux followed by tomato, etc. but anywhere outside of NOLa in the Atchafalaya basin, if you put tomato in your gumbo, you'll get run out of town. the same is true for etouffee.
the john folse culinary institute is at nicholls state university, right on bayou lafourche. my cousin was a student there and i've met several chefs who've attained their degrees there.
they will tell you that what they learn is COMPLETELY different than other culinary schools... as real Cajun & Creole cooking breaks a lot of culinary technical 'rules.'
i was born & raised down here on the bayou. the food in houston isn't the same, and even the food in mississippi (natchez, mccomb, hattiesburg, etc.) is MUCH different. the closest cooking to NOLa cooking OUTSIDE of the state borders is in gulfport, ms.
now, when it comes to crawfish, these are the places where you can't go wrong:
1. Thibodeaux's in Duson, La. the biggest, best you'll get.
2. Crawfish Time in Lafayette, La.
3. Tony's Seafood in Baton Rouge, La.
4. "1921" in Houma, La
5. Cajun Crawfish House in Lafayette, La. Drive thru.
6. O'Cajun in NOLA east. the Vietnamese here do it RIGHT.
7. Cajun Claws in Abbeville, La
8. At my frat brother's house in Carencro, La. dude boils 'em up old school with a seasoning blend he created himself.
agree and disagree. you can't even say, "cajun & creole" in the same sentence bc even they are different types of foods... within the local cuisine.
for example, in NOLa, when you eat gumbo, there's a dark roux followed by tomato, etc. but anywhere outside of NOLa in the Atchafalaya basin, if you put tomato in your gumbo, you'll get run out of town. the same is true for etouffee.
the john folse culinary institute is at nicholls state university, right on bayou lafourche. my cousin was a student there and i've met several chefs who've attained their degrees there.
they will tell you that what they learn is COMPLETELY different than other culinary schools... as real Cajun & Creole cooking breaks a lot of culinary technical 'rules.'
i was born & raised down here on the bayou. the food in houston isn't the same, and even the food in mississippi (natchez, mccomb, hattiesburg, etc.) is MUCH different. the closest cooking to NOLa cooking OUTSIDE of the state borders is in gulfport, ms.
now, when it comes to crawfish, these are the places where you can't go wrong:
1. Thibodeaux's in Duson, La. the biggest, best you'll get.
2. Crawfish Time in Lafayette, La.
3. Tony's Seafood in Baton Rouge, La.
4. "1921" in Houma, La
5. Cajun Crawfish House in Lafayette, La. Drive thru.
6. O'Cajun in NOLA east. the Vietnamese here do it RIGHT.
7. Cajun Claws in Abbeville, La
8. At my frat brother's house in Carencro, La. dude boils 'em up old school with a seasoning blend he created himself.
