A Cajun’s Guide to Cooking for a Crowd at Christmas
There are no shortages of cultures that take the holidays seriously, but it’s no secret that Cajun Country loves to party, and that the holiday season is the perfect excuse to do so. This is by no means a negative, but if you’re burdened with the responsibility of...
Have a Cajun Thanksgiving: Savory Swaps for Traditional Dishes
Turkey, ham, cranberry sauce, yams and stuffing: we love holiday staples like these as much as the next foodie, but the traditional thanksgiving foods lack that local flair that makes Cajun cuisine so special. We’ve found the solution, however, by putting together...
Beef 101: A Guide to The Cuts of Beef
The love of meat across Cajun country (and, indeed, Louisiana) is well-known, but even the most experienced beef-lover can have blind spots when it comes to the many cuts of beef. Red meat lovers may even limit their repertoire to the classics: burgers, ribeyes,...
Cajun and Creole: What’s The Difference?
Louisiana is largely defined by two different cultures and their cuisines: Cajun and Creole. While most native Louisianans have at least a tenuous grasp on the differences between Cajun and Creole, it’s not unheard of to hear them used incorrectly or...
RECIPE: Tail-Gators (Fried Alligator Buffalo Bites)
Whether it’s on the couch at home or in the stadium parking lot, few things go better with a good game than a heaping tray of buffalo wings—but did you know there’s something even better than chicken you can make them with? Whether you’re tailgating in the heart of...
Beer Pairings for Boudin and Other Cajun Classics
For a place bathing in excess humidity and heat nearly year-round, it’s no surprise that Cajun country loves beer. As evidenced by the numerous successful local breweries that have sprung up throughout the state, Louisiana loves beer of all varieties. The reasons...
RECIPE: Jambalaya, Billy’s Style
Though this classic southern dish has its origins in Creole cuisine, jambalaya is popular in various forms across the world and is one of the most widely popular dishes that can trace its roots back to the boot. Like many Creole dishes, jambalaya contains the...
Party Hearty: A Cajun Guide to Charcuterie Boards
Cajun country is a land of big appetites, but perhaps the biggest appetite of all is the one for parties. Cajuns (and Louisianans in general) rarely need an excuse to gather their friends and family to enjoy good food, good drink and good company. For such...
Fests, Fun & Food: A Tourist’s Guide to Acadiana’s Culture and Cuisine
Spring has sprung and summer isn’t far away, meaning that one of the most popular times of year for Acadiana tourism has begun! It may bring the heat, but the warmer months also bring unique attractions that are fun for all ages. Music and art festivals, natural...
Lent Season and Louisiana’s Love Affair With Seafood
After the intense jubilation of Mardi Gras comes to a close on Ash Wednesday, a different religious observance takes place that’s also important to the people of South Louisiana: Lent. This 40 day period of abstaining from meat represents fasting and sacrifice but,...
Cajun 101 – A Beginner’s Guide to Cajun Country
There are few places in America that have retained their centuries-old culture as well as Acadiana, the nine-parish expanse of land in Southwest Louisiana. Despite years of outside influence on Cajun culture, it’s still a distinct and unique way of life that...
RECIPE: Cajun Stuffed Cabbage Rolls
It’s a well-known tradition to eat cabbage on New Year’s Day to promote a year of wealth and prosperity, but there’s no reason to confine cabbage consumption to one day of the year! One great way to enjoy this leafy green vegetable is with a classic dish that came...
Billy’s Cajun Gift Guide: From Stocking Stuffers to Fridge Stuffers
It’s no secret that the holidays are full of stress, and not knowing what to give the people in your lives can make it a hundred times worse. Whether it’s that one friend who already has everything they want, that extra picky family member, or that person you can’t...
The Cajun’s Guide to Cast Iron Cookware Care
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...
Recipes: Spooky Cajun Treats for Your Halloween Party
Spooky season is upon us at last and we’re here to help you celebrate the Cajun way with some Halloween treats! Whether you’re hosting a Halloween party, attending one and want to bring some goodies along, or just want to get into the spirit at home with your loved...
September Stuffings: Quick, Convenient Meals for The Whole Family
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...
Scott, Louisiana: How A Small Cajun Town Became The Boudin Capital of The World
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: Everything You Ever Wanted to Know
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....
Recipe: The Ultimate Boudin Po-Boy
What is a Po-boy? A Po-boy (sometimes stylized as po’ boy or po boy) sandwich is an age-old Louisiana tradition. Though they are sometimes incorrectly identified as just another name for a hero, sub or grinder; there’s a lot more to it than that! Despite being...
More Than a Snack: How to Use Pork Cracklins in Everyday Dishes
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)...