Sorry that I am lateto the party, but lost my power (and internet) here in Houston for 36 hrs. So now catching up. I was from “The Parish” (St. Bernard) but spent summers in NE La with relatives. Yes there is a marked difference between north La., New Orleans, and south La cajun country. But I have to disagree with your dividing line being at I-10. No way that Opelousas, Ville Platte, and Mamou fit in with north La. i personally consider north La starting at Bunkie. .
My mother bought s jar one time for whatever reason It stayed in the cabinet unused for years and years
My Dad cooked the Cajun food when we had it. He knew the roux was done when he finished his 2nd beer.
Agreed, it was a general sort of a maybe 10 mile each way buffer. For sure the towns you mentioned are Cajun as can be.
There is a reason that they produce tons of it and guess where the most of it is sold? Here is a hint, it isn't outside the borders of the state of Louisiana. Hell I haven't even seen it in a grocery store anywhere BUT Louisiana. So if it is SO terrible, and no one would ever use it, how or why do they not only keep making it but more and more people are releasing their version of it? And its all being sold in a place where no one is supposed to use it?
