Louisiana is full of intriguing history and mysterious Spanish-moss draped scenery. We’ve experienced our fair share, courtesy of our longtime friend Colin, a native of Vacherie, just an hour west of New Orleans.
More about that later.
It’s also a place for great and unusual food. We sought to avail ourselves of a good bit of it. (We’re going to have to step up the biking riding to compensate.)
Here are some visuals of our culinary escapades in the Pelican State. And, finally, a short video of Georges teaching our wonderful Louisianian host how to make a southwestern favorite – good old-fashioned guacamole!
You can’t visit Louisiana without enjoying a delicious crawfish boil:
We had started our Louisiana experience with a “kickin’ shrimp salad” in Cameron:
Not Louisianian, but this was our wedding-anniversary dinner of cheese and fruit at the Attakapas Island Wildlife Management Area on the banks of the Atchafalaya River:
Colin’s homemade “kek” for breakfast, a Vacherie speciality, similar to beignets but with a bread dough that produces a firmer center and a less-sweet delicacy:
Later, we went to the Bourgeois Meat Market in Thibodaux to buy crawfish boudin, spicy headcheese – and pig cracklin:
And we had lunch at Bubba 2’s in Thibodaux for the oyster poboys and Amber beer by Abita:
We also had delicious homemade dirty rice and red beans, courtesy of Colin’s sister, Lael. And a wonderful seafood gumbo and then crawfish bisque, a la Colin.
And finally, here’s Georges explaining the art of a good guacamole. Attention certain Innisfree-lakehouse compatriots: Note the reference to salt in this video: