For many Cajuns, a good piece of cast iron cookware is so much more than just a pan or skillet. For some, it’s a family heirloom to be cherished and passed down; for others, it’s the secret weapon that makes all their food just that little bit more delicious. Even...

September is a hectic month in Louisiana: hurricane season isn’t quite over, and while fall technically starts on the twenty-second, we all know that the cool fall weather is probably still a month away at least. On top of that, school is back in full swing and for...

Just west of Lafayette, Louisiana lies a hidden gem of Cajun food and culture: the small and history-rich city of Scott. While the city of Scott, Louisiana might be little known outside of the state, to anyone in Acadiana or the surrounding regions, it is one of...

Boudin: A True Cajun Classic What is boudin (boo·dehn)? It’s probably the first word that comes to mind when a Cajun is asked about their local cuisine, as it’s an absolutely iconic food that, in its Cajun form, is almost entirely unique to the Cajun population....

What are Pork Cracklins? It’s very unlikely that you’d meet a Cajun who wasn’t acquainted with pork cracklins—but even those who eat them nearly every day might not be entirely sure of what they are. The answer is simple: they’re pork skin and fat (from the belly)...

What is Boudin? Chances are, if you’re on this page, you already know what boudin is and (more or less) how to use boudin. In case you don’t, however; or you want to know a little more, here are the broad strokes. Though there are many types of sausage named...

In Cajun country, pork isn’t just a foodstuff; it’s a way of life. As poor people, Cajuns had a lot of love for pork right from the moment they settled in South Louisiana for the same reason it was popular in so many poor cultures: pigs eat nearly anything, don’t...