acadiana

    • 10.27.14

      Billy's Boudin Balls Are the Biggest of Them All

      In Louisiana, boudin sausage is king. The recipe for boudin balls—the round, large, meaty, spicy boudin that's fried in a thick layer of batter—at Billy's Boudin & Cracklin is a closely kept secret of the Frey family.

    • 10.1.14

      Cajuns Boil the Head and Save the Blood

      Lately, there’s been the “whole-hog” cooking trend. You know, using the tail to the snout. But the Cajun community has been cooking with the whole hog for 200 years. The pure Cajun spirit comes from living off the land in a proper format and being...

    • 9.15.14

      The Best Way to Get Crabs in Louisiana Is on the Bayou

      We've all had crabs at some point or another, but the freshest are always plucked straight from the swamp. I learned how to cook and eat blue crabs the Cajun way from two of the most well-respected Acadians I know.

    • 5.28.14

      Blood Collection the Cajun Way

      Communal pig butchering, one of the last remnants of Cajun culinary traditions, is the only way to experience the primal first taste of boudin noir, or Cajun sausage mixed with rice and fresh pig's blood.

    • 2.5.14

      Blood Collection the Cajun Way

      Communal pig butchering is one of the last remnants of visible Cajun culinary traditions. This Louisiana custom is also one of the only ways to experience the primal first taste of boudin noir, Cajun sausage mixed with rice and fresh pig's blood.

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