I have been fascinated with Louisiana since my first visit over thirty years ago. The people, culture, language, food, and coastal environment has captured my attention and is not replicated anywhere else in the world.
Regional pockets around the country can feed my soul in unique ways. The Black Hills of South Dakota and coastal Louisiana are two that are high on my list, and they simultaneously contrast and complement each other.
There are innumerable other locales and people I have yet to encounter, but South Dakota and Louisiana will always remain comfortable, fulfilling and rejuvenating. I am told I should experience the Hill Country of Texas, and I look forward to working that into my travels.
“…and what does it mean,”The Persistence of Yellow by Monique Duval
I asked, “to follow your heart?”
She laughed and beat on her drum.
“So you want my secret recipe?”
she said. I said yes.
“To follow your heart is as
simple as closing your eyes
and listening to the rhythm
of your soul song.
Once you find the beat
you will always walk in tune…”
Although arguably authentic, the iconic beignets and cafe au lait at Cafe Du Mond in New Orleans barely scratches the surface of local cuisine.
My first crawfish boil many years ago was tossed on a picnic table in a manner similar to how I would later be served lobster in Boston. My lips still burn from the cayenne in the Cajun seasoning that I was not accustomed to at the time.
My quest for an authentic crawfish boil was more than adequately satisfied on this trip at The Shack in Houma, Louisiana. My Cajun dinner consisted of two pounds of boiled crawfish and a pound of boiled shrimp served with potatoes, sausage and corn.
And perhaps most importantly, we were fortunate to have a patient server who demonstrated without hesitation how to pinch the tail and suck the head. Obviously she was not a rookie. There were a few friendly smiles from the experienced locals that packed every table as we embarked on foraging through these critters attempting to extract or dinner of tail meat.
Over the last two weeks I enjoyed jambalaya, boudin, shrimp po’boy and crawfish etouffee. And for dessert? A King Cake, as the Krewe celebrations have already begun as the anticipation of Mardi Gras grows.
Here’s just a few of my other experiences in Louisiana?
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