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Crawfish: The Lobster of the South
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Crawfish: The Lobster of the South

Fun fact: crawfish is not seafood. Tastes, looks, smells like seafood, but it’s not: it’s freshwater grub. It’s delicious and totally Southern.

Nothing screams Louisiana quite like crawfish. The fish resemble little lobsters and are colloquially called “mudbugs” because they live in the mud of freshwater bayous. (Sounds a little gross, right?) The meat is more tender than your average lobster and has a more distinct flavor than most other seafood.

Crawfish were first harvested by local Native Americans but then later became a key ingredient in Cajun cooking. In Cajun legend from the 1700s, lobsters in Louisiana spoke to …

Let’s Talk Cajun
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Let’s Talk Cajun

Cajun = spicy.

And spicy is my middle name.

So, the Cajuns came to Louisiana around the 1700s as Acadians from the French-Canadian region, Nova Scotia. They didn’t come to Louisiana by choice (they were exiled), but they brought with them some French country cooking. In Canada, they lived off the land and ate what was available, mostly meat and vegetables that they cooked in a stew. The Acadians were poor, country folk, and most of their dishes were easy one-pot recipes that were thick and hearty.

In Louisiana, the Acadians found all sorts of new ingredients, like oysters, alligator, …

Muffuletta: The Story of a Sandwich
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Muffuletta: The Story of a Sandwich

Sandwiches are bomb. You can put anything between two slices of bread and call it a sandwich, it’s amazing. I’m a Louisiana boy, so naturally my favorite kind is the Muffuletta.

The word “muffuletta” refers to the round sesame bread that makes the sandwich. Muffuletta bread originated in Sicily, but the sandwich has its home in good ol’ New Orleans. The sammy was invented in the famous institution Central Grocery in the French Quarter around 1906, but the bread has been around since the 1890s. Yep, the muffuletta is older than the Po’ Boy!

The muffuletta came to life out …