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A CULINARY ECO-TOUR ACROSS LOUISIANA’S SOUTHERN COAST

Posted on July 21, 2014

Grosse Savanne Eco-ToursTo really appreciate Louisiana’s amazing food, take in the state’s striking landscapes — and vice versa. Viewing the sugar-cane fields or Gulf of Mexico shores helps you fully enjoy the food produced in the area, while shelling a crawfish or eating boudin will deepen your appreciation of the terrain from which it came.

During a weeklong road trip across the state’s southern coast, I immersed myself in Louisiana’s vistas and food, and the work many in the state are doing to sustain them both. A Southern Louisiana road trip can go west to east — flying into Houston and out of New Orleans — but I opted for the more scenic route, looping through the state from New Orleans to Lake Charles, and back. This meant a little extra driving, but if you’re a fan of open water, cypress trees and the spookily stunning backdrops of HBO’s “True Detective,” you’ll savor the extra hours on the road.

In Louisiana, food is like fingerprints: No two gumbos, bread puddings, or étouffées (a thick stew usually served with shellfish over rice) are alike. It’s this diversity that led the city of Lake Charles to formalize its Southwest Louisiana Boudin Trail (visitlakecharles.org/boudintrail).

Boudin (pronounced “boo-dan”) is the Cajun cousin of sausage links, made by blending pork, liver, rice, onions and seasonings, then stuffing them into a casing.

I got my first taste of the finger food at B&O Kitchen and Grocery, a meat market owned by the third generation of the Benoit family, which sells at least 150 to 200 pounds of boudin daily. While B&O’s smoked links were my favorite, visitors can sample around at any of the 27 stops on the Boudin Trail, which include restaurants, markets, and even a gas station, scattered along Interstate 10 and Highway 90.

Read the rest at the New York Daily News.

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