As promised, I am taking you across the state with food and cooking, reflective of the varying people and cultures as we go.
The typical Americans pretty much associates Louisiana cuisine with “Cajun cooking” these days, but there is so much more variety than that, not only in preparation but also ingredients.
For your reference, the Louisiana Travel Association divides the state into these geographical and cultural regions:
- Sportsman’s Paradise – Includes parishes in the northern-most region, from Shreveport to Monroe.
- Crossroads – Includes parishes in near-central region of the state, including the city of Alexandria.
- Cajun Country – Heading south, down to the Gulf, from west to east, including Lake Charles, Lafayette, and Houma.
- Plantation Country – To the east is the upper “toe” of the boot of Louisiana and borders Mississippi, and includes St. Francisville and Baton Rouge.
- Greater New Orleans – From the north shore of Lake Pontchartrain, southeast through New Orleans, all the way down to the bird’s foot delta and fishing mecca of Venice.
Today, we’ll take a gander at the finger-licking good food of Cajun Country, also called the “Prairie” of Louisiana.
Enjoy, and as always, I welcome your thoughts and comments!
Personally, I’d like to go meet the “Goat Lady”!!!