Lucille

Neaux, neaux, neaux..... It's 2 houses + Dune Allen + 1 week + SEAFOOD, sun, sand, surf =Lots of Beer! and I'll raise ya a really big tarp that says, "Grant Street".

Oh goody! I have to get that way to find out just exactly where my dad moved to. I want some big #1 crabs.

Mayhaw, is Coffee's still in Madisonville? (Please say yes)

lol fifi... These shrimp were from Chauvin, LA, so I was curious. NOt anymore. Yes my grey talks. His name is Meaux-zez. "Want thome beer?" "Want thome coke?" He is just 3 3/4 years old, and he is a blabber beak. By the way, he loves shrimp and crabs.

Jason, I love Deanie's, did you try their fried artickoke hearts? Yum! Oh for a seafood platter....

mmmmmmmm Black majic? hmmm can I guess? Ya gotta have the heads on and it's baked not BBQ.

I remember reading about that, but I think it was the shrimp processing plants themselves. I bought some dried shrimp and did a little test, they flunked....no punch at all. I know some people put it in their gumbos in New Orleans....I don't like it, has an off taste. p.s. Easy on the bird poop, I have an African Grey.

Fist, for some reason, I though you were in Baton Rouge....you are in bama? Mais, you way over dere.

Fist is right fifi, you don't have to have andouille. I certainly don't go out of my way looking for it either. It's over priced anyway....

Don't say that around LaPlace....lJason, lol... Speaking of red and rice...has anyone every heard of jambalaya referred to as red rice? I was buying some boudin at Maynard's in New Iberia last time I was there, and had a disussion with a woman buying dried shrimp. I asked her what she was going to do with this. She told me, I put it in my red rice. Uh, I think this must be a cultural slang, but not sure for what.

Mais, yeah, Fraternal grandmere was a Louviere...never had to type that before, had to think. Last time I was down there, I got a great plate lunch south of the airport. Can't remember which convenient store, but the one next to the Burger King on Hwy 90. Only in cajun country, I swear, can you get good cooking at a gas station. The red/brown jambaly and wet vs. dry issue, oh yeah. The closer you get to Acadiana, the less red you see/eat. Next time I get down that way, I am heading to the Boiling Point, now that's lunch! Where I live now, they think crabs are born red.

Veron's in Humble? Cool....

I'm a coonass and I can pass up jambalya anyday. I prefer rice and gravy. And if I am gonna eat it, it's gonna be brown, not red. Go figger.

My high school boyfriend was an avid fisherman and hunter in Plaqumines Parish. I often went with him. Dang, he dumped me too. But then I would be barefoot and pregnant alot.....nah....no good trade. Oh, to have red fish, and duck again.....

Well, there ya go.... Not enough Prudomme Police around....lol....

Sure I will continue to post... Okra is like jewelry to a gumbo. So is sausage So are oysters. Period. But then there is okra gumbo, that's a whole different deal. Gumbo changes all along Hwy 90 from Lafayette to New Orleans. East and west of Lafayette too. This is my first time in a Lousiana cooking forum, and outside of that type of forum of cooking it gets a little exhausting' trying to explain what is really cajun cooking.

My favorite is Bodin's Boudin. I have tried alot of others, and none comes close. I want to Stop and The Best Stop one day and try theirs, but the driver, never wants to stop dang it.

I was laughing as I read this thread about Gumbo. Very interesting....

I was just going to say, any grocery store will do...lol....