Bayou Bounty
Crawfish, boudin, hot sauce—Acadiana has all the makings for a taste-tempting trip.
Take note: You’d be wise to extend your stay in the heart of Cajun Country. First-time travelers rarely allow enough time to take in the region’s treasures, from its food to its attractions to its people.
Here, the folks are generous hosts, entertaining storytellers, and excellent cooks. Many of the locals trace their lineage to the French Canadians exiled here in the 18th century. They strive to preserve the Cajun heritage, which includes knowing how to have a good time. Join in the convivial spirit at one of the area’s Cajun dance halls. Spice up your trip with a tour of Avery Island, home to Tabasco. Explore the many bayous and wetland swamps. Stroll New Iberia’s charming tree-lined Main Street, and pay tribute to Louisiana’s official crustacean in Breaux Bridge, the Crawfish Capital of the World. And do save room for some of Lafayette’s best boudin. Now, go ahead, get started. We don’t want you to miss a thing.
June 24, 2010
SIGNATURE DISH: Boudin
Say what? This authentically Cajun item is pronounced “boodan,” but you can just ask for a link.
What is it? A blend of cooked pork, rice, onions, peppers, and seasonings stuffed into a sausage casing. Boudin blanc, or white boudin, is most common. Boudin rouge, made with pig blood, is rarely found these days because of health regulations. Today, boudin makers sometimes get creative with various fillings, including seafood.
How do I eat it? Promptly. Most locals don’t make it out of the ...
