A Conversation for Cajuns
Grizzly 1 Started conversation Nov 9, 1999
I lived in the French Quarter of New Orleans for several years, during which I met very few Cajuns but ate and sold a lot of the food they got blamed for creating. Crawfish are actually tasty as compared to most things that crawl in mud, if they are cooked right and accompanied by copious amounts of beer. Beware "touristy" restaraunts which charge horrendous prices for imported Chinese-grown mudbugs boiled by unskilled kitchen help in batches that are under-spiced so as not to offend the average palate. The waiter's note that the hot sauce on the table can make up for that is pure myth.
The same goes for other cajun foods served in restaraunts: be sure you've found someone who knows what it is supposed to taste like, and isn't afraid to make it too hot for retirees from Peoria (No offense to Peorians intended). Cajuns foods tend to be made from cheap, easily collected ingredients such as rice, beans, chickens, and local wildstock, and spiced to the hilt for reasons rarely explained in any believable fashion. As a rule, when seeking the local fare, visitors to the Big EZ should avoid any place that refers to Cajun food as "cuisine" and note that the more you pay for a meal in that town, the less it's likely to be worth.
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