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)...
Go Hog Wild: 5 Ways to Use Boudin in Your Kitchen
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...
Pork 101: Understanding the Different Cuts of Pork
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...
Recipe: Boudin Chili and Cracklin Cornbread
Originally a meal associated strongly with Texas, chili and cornbread is a filling favorite for every occasion. From tailgating or hunting to just sitting at home, there are few times when chili and cornbread don’t hit the spot (some say it’s only for cool weather,...
Cheers, Cher: Wine Pairings for Classic Cajun Dishes
From five-star dining to Cajun food at home—few things really set a delicious meal off as well as an expertly paired wine. While some might fall into the “the more expensive, the better” trap, the truth is that when your wine is chosen specifically to complement...
Joyeaux Noel: Setting a Cajun Christmas Table
It’s Christmas time in Acadiana (and everywhere else) and that means one thing especially: food! Most people across the country will be basting turkeys and glazing hams—but in Cajun country, we do things a little differently. While there’s nothing wrong with a...