This past week and a half has been full of yummy encounters with Louisianan cuisine. One Saturday, after we attended a Gulf Lagniappe Wetlands Workshop (pictures here), we were kindly introduced to a crawfish dinner by friends from Bayou Grace Community Services (pictures here). In preparation for dinner, we ordered about 65 pounds of crawfish! I think at first all of us DukeEngagers thought to ourselves that it would be too much food. However, we quickly learned that such a large quantity of crawfish was needed because you only eat about 1/3 to 2/5 of each crawfish.
The crawfish took up the entire table. After a little bit of guidance and practice, we finally mastered the art of eating crawfish. Also, along with the crawfish, we had some delicious potatoes and corn on the cob.
Our delightful encounters continued as we visited a Cajun French senior center last week. This time around we ate beignets, which consist of a square of fried dough, sprinkled with sugar powder. Yum!
Louisiana is also known for its Po’ Boys, jambalayas, and gumbo.
Po’ Boy: your typical sandwich, but instead it’s served with French bread and usually with fried seafood/meat
Jambalaya: Rice with shrimp, chicken, and/or vegetables.
Gumbo: A soup or stew thickened with okra or rice; it contains meat, vegetables, etc.