One of our dinners landed us at Petra Restaurant, in the Louisiana River Parishes. Just about every restaurant has found a way to incorporate local ingredients into its menu. While the flavors of the Gulf abound, it isn’t limited to Creole and Cajun cuisines. It seemed like each bite brought a deeper appreciation for the tastes of the region Toss in Boudin balls, hush puppies, oyster, and clam strips to make the meal protein-packed. The chef wanted to serve up a collection of flavors that included alligator, rabbit, crab, shrimp, and crawdads. A stop at B&C Cajun Restaurant would provide plenty of the flavors that have come to be a local legend. At every place we dined, we were treated to an assortment of local flavors. There is no doubt that the people of this region are proud of their native recipes. Our visit to the River Parishes wouldn’t be complete without sampling the bounty of the nearby waters. Every bite was light and fluffy and tasted like heaven on earth. This historic treat is stacked with layers of cake, custard, coconut, and a meringue topping. Dessert was a mile-high slice of Ba Ba, a sweet yellow cake. A mixed plate of fried catfish, rice, and creamy gumbo added another collection of flavors. We decided to sample some local favorites, like the Shrimp PoBoy, which is served with Zapp’s Chips (made in nearby Gramercy, La.). That is exactly what we found during our visit. While the building has served a multitude of purposes, it has always been based on hospitality. Finding a busy logging town, he saw the opportunity for a bustling business. The beginning of their story goes way back to 1894 when Lawrence Nobile first arrived in Lutcher, Louisiana. To say that Nobile’s has history is really an understatement.
When we arrived at Nobile’s Restaurant, we could tell that there was a lot of history held within their walls. Cajun meals are usually heartier, one-pot dishes that could be considered homestyle cooking. Creole cuisine could be likened to “city cooking”, which embraces native ingredients. Both cultures have retained many of their traditions, especially with the foods they prepare. Cajun people originated as French immigrants from Nova Scotia. Creole refers to a person born in this region even though their family origins may be French, African American, Native American, or European. In reality, they are titles for the descendants of people who came from different areas.
Creole and Cajun are often mistaken as the same thing. The River Parishes have a long history that includes many ethnic cuisines. We decided to grab a variety of options to use for gumbo and jambalaya back at home. The combination of ingredients and choice of woods for smoking make a huge impact on the finished products. This mixture is stuffed into casings and then hung to cure out in a smokehouse setting.
It begins with lean meat, which is combined with savory ingredients and seasonings.
We stopped in and chatted with the owner about what makes a great Andouille. La Bon Boucon is home to some of these fabulous smoked meats. It has the unique flavor of the French and German cultures that permeate this region. This flavorful pork product uses coarser ground and special seasonings than Midwest sausage. In the River Parishes, Andouille is a word that we heard frequently. Rest assured all opinions are our own.īeing from the Midwest, we had a lot to learn about the native cuisines. We want to thank Louisiana River Parishes and all of the local businesses that hosted our visit. The flavors of the parishes embrace the local ingredients that come from the land and sea. While food may not be the only draw for us, checking out the local foodie scene is a bonus that we always enjoy. I can tell you that this type of planning can leave a person with a high level of anticipation. During the planning of our Louisiana River Parishes excursion, we made sure to mix in a collection of flavors that would allow us to truly experience the cuisine options found in the region. No matter where we wander, it’s a given that we will be sampling some local cuisine when we arrive.
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