Last Thoughts of Cajun CountryApr 22, 2012
|
|
Butcher
Scrapping the Pig
Crawfish Etouffee
Dance Floor
| We had so much fun at the Cajun Heritage Festival. The food was fabulous. I tried crawfish etouffee'. When I was much younger, we would catch crawdads (crayfish, crawfish, etc.) and cook them up in a tin can when we camped. We also caught the big bullfrog polliwogs and ate them. I love, love the Cajun seasoning in the etouffee. We also tried some Cajun sausage poor boys. Really good stuff. Now about the traditional boucherie. They really are butchers. We watched a very entertaining butcher cut up a pig. Each step was explained and there were different cooks on hand that got different parts for the special recipe they were preparing. I tried boudin for the first time. It is a sausage with rice and other seasoning. It was just okay. I think it needed some sauce or something. It was a bit bland. They had boudin hamburgers, hogshead cheese, backbone stew, and other pig-pickin' specialties. They had gumbo and jambalaya. I like the jambalaya. I didn't try the gumbo...they ran out. They had lots of music. The cooks at the boucherie were also jamming. They had lessons for squeeze box, fiddle, guitar and triangle. We took Cajun dancing lessons. Oh boy, do I have two right feet. I couldn't get the hang of sliding with my left foot. Bob did great. He was a natural. We had a blast. The dancing and the music was so good. I can't say enough. We had a great time. Jam, eat, dance, repeat... I learned something very interesting. We had noticed rice fields after we left Baton Rouge. Outside of Ville Platte and Washington were flooded fields with what looked like cones and floats. These are traps for crawfish. Once crawfish season is over they plant the rice. Pretty cool stuff. |
Advertisement 
|
