Good Gravy! Acadiana’s Rice and Gravy Culture (need photos,recipe and dish, not boudin cream gravy)

Rice is honest, straightforward food and a staple in every Cajun pantry.  South Louisiana produces more of the grain than most any other region of America. The flat plains of western Acadiana in Jeff Davis and Acadia parishes are a low-lying area where rice farming is especially abundant. But rice is much more than just …

Top 10 Signs You Are Eating Real Cajun Food (brown rice?, Richard’s sausage?)

In every culinary culture there are certain misconceptions and downright mistakes that if allowed to perpetuate will work to erode the authenticity and traditional foundation of the cuisine.  For instance, authentic Mexican cuisine is still in a tailspin since the introduction of the processed cheese-drenched, piled-high nacho nightmare of the 1970s. Our precious Cajun culinary …

Listen In: Louisiana Eats interviews Acadiana Table’s George Graham

Take a moment to listen to the podcast of author and food writer George Graham talking about his two favorite subjects: the Cajun and Creole culture he lives in and the colorful culinary world that he writes about.  Visiting with Poppy Tooker–on-air personality and host of the National Public Radio broadcast of the award-winning radio …

The Long, Hot Simmer: Soulful Chicken Soup

Soulful Chicken Soup is one of the classic Cajun recipes and highlights Cajun cooking traditions. Pin it

Most every food culture takes pride in their version of chicken soup. It is as basic and fundamental a recipe as cooking gets. But, most folks haven’t a clue to how exceptionally delicious–no, heavenly–this dish can be. To learn the skill of making a rich, sublime soup of nothing more than chicken, vegetables, and water …