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Saturday, July 12, 2014

A Cajun Foodie's Dream Holiday: Part Three

Wednesday, January 23, 2013

Restaurants of Cajun Country

Lafayette: Prejeans, Blue Dog Cafe, Poupart's Bakery and Bistro, Johnson's Boucaniere, Chop's Specialty Meats in Broussards, T-Coons Specialty Meats, T-Coons, Nu Nu's Fresh Market in Youngsville, Vermillionville's La Cuisine De Mamon with the cafe Vermillionville, Don's Specialty Meats, Hampton Inn for breakfast are some of the places I visited.

In Ruston's Landry's Market Place, Blue Plate Special, Ponchatoulas, tailgating at Louisiana Tech football games, La Tech restaurants, and Jan's with "Chef Eiker" or at her home were my eating places.

Prejeans in Lafayette

There I ate some of their crawfish boudin balls, catfish catahoula which is a fresh filet stuffed with shrimp and crabmeat, lightly seasoned and filled with rice dressing and corn macaque, sweet Louisiana pralines, crawfish corn bread and finished with white chocolate bread pudding. Cajun all the way.

The restaurant furnished Cajun Zydeco music nightly and their Big Al, the 14 foot stuffed alligator which used to live close to Prejeans, was on display. I even met the man to design the place years ago, who happened to be eating close by my table.

The Blue Dog Cafe

They have as their main attraction the famous Sunday Brunch with live music. Of course all Cajun dishes and the pictures of the Blue Dog of Louisiana are on the walls in all of the rooms. Their brunch to me was not any great brunch but the music was good.

Poupart's Bakery and Bistro

I ate my first Cajun King Cake. If in your slice of cake there is a small plastic baby doll, the person is responsible for the next party. Guess who had the doll? Me

Johnson's Boucaniere

They make just about every kind of Cajun foods for sale and furnish free good music. You do not find smoked tassos anywhere outside of Louisiana but they had both pork and turkey Tassos for sale.

Story time, Cajun Style

One dem counterfeitin' Texan got hisse'f on a sevan--da drounk, an' beo' he soberin' hiss'f up he whiped up a batch of $12 bills. So averybody in the counterfeitin' ring t'ought about how dey gonna got rid dem $12 bill, an' one dem fallow sayh, "Less take us a run over to Sout' Lewisana an' fob "em off on dem Cajun down dair." So dey brought deyse'fs to de bahyou country an' pass at a crossroad restaurant operate by Justin Wilson.

"Could you give me change for a $12 bill"? one dem fallow sahy very sly.

Justin scratch his heat an say. "But fo' sho'. How you want dat, t're, fo', t'ree or two or six?"

You remember him for his TV shows and cook books.

He makes his Good ol' Sausage with 5 lbs. lean pork meat with 2 1/2 lbs. clear fat pork; 1/2 tsp. sugar; 1/2 tsp. ginger; 1/8 lb. fine salt; 1/2 tsp pepper; and 1/4 tsp. dried mint.

Now cut meat into small pieces and season with sugar, ginger, salt, pepper, and mint. Put them through a food chopper, using the sausage cutter, and grind twice. He would them pack the sausage into sterilized jars and keep in a cool place. Use as wanted. This can be frozen, also, too.

Have a Happy

Larry Eiker
Eiker's Burgoo of Food Ideas