well, we can all agree that we have some damned fine places to get sausage, meats, boudin, cracklins, and don't forget....SEAFOOD.....along the I-10/I-49/US 90 corridors in south Louisiana. I've been all over the country, folks....and when I was gone, I definitely missed the food! Word to the wise....don't ever eat at a "Cajun" restaurant outside of Louisiana unless you SEE how they make their jambalaya first! Here's an additional question that can start some further discussion..... What's the strangest gumbo ingredient that you've ever seen that was surprisingly good?
DAMN!!! This thread has got me starving!!!!! Going to go home and check the freezer. I don't think I can wait 2 hours to make the trip to Carencro! Refuse to buy crap here in NOLA. Doesn't even come close. HEEEEELLLPPPP!!
You guys made me hungry. I am going to best stop in the A.M. and load up on ckraklins for the ride back to Youngsville. Smoked Mixed sausage to bar-b-que and boudin just to make a pig out of myself
Oysters with the juice...in chicken or duck and sausage gumbo. Put it in at the end when you put in the onion tops. It really adds something to to the taste.
I was in the same boat when we were building the plant at the foot of Arizona street in '91, then a local friend of mine there turned me on to it. Let me know what you think - tell me if I'm wrong!
you must be talking about the Westlake Petrochem plant in Sulphur. Yeah...my parents live about 3 miles from there...I will try Hacketts and let you know.
Oysters are also good like that in a seafood gumbo. Plop one or two in the gumbo while it's boiling and let them disintegrate. Talk about add some flavor! Do the same thing with a few shrimp, too. Makes an awesome broth.
Best Stop, Rabideaux's, and Don's in Carencro all have pretty much the same product as far as cracklins go, and they are all the best. If you like your food spicy don't go far north of Ville Platte. Once you get to Avoyelles there is not much pepper in the food, but it's still damn good.
For the stock boil the shrimp heads and then when the gumbo is almost done add the oyster juice. Its even better if you can find oysters that haven't had the flavor washed away by pasteurizing.
