Chow Yum Phat may have ruined crawfish for me

Sounds good. Would eat.

I am often blown away by the lack of desire of people to try anything new or different, particularly in the cajun and redneck areas of La.

One year I grew yellow, green and black tomatoes and it totally fricked we people's minds. Red tomatoes was the only thing their poor stupid minds could comprehend.

And early on, when Chinese restaurants started to show up locally, country come to town dumbasses didn't know how to handle it.

So I'm not surprised that there's still pretty much one "acceptable" way to serve crawfish in La. Do anything different or try anything new, people will stare at you like an animal caught in headlights. It blows people's minds.

I had an idea for a boudin shop that would serve different colors and flavors of boudin. About the only place that would work would be in Baton Rouge, most probably around the Perkins and Acadian area. Other than that, I'm afraid it would come across as too different in most others areas to accept.

So the down votes for you post doesn't surprise me. Different blows ignorant redneck people's minds

Darla

I'll try anything at least once. I've tried this style a few times. It's not for me. It's a messier version of peeling crawfish and dipping them in flavored butter. And I don't like to dip crawfish in butter or sauce. If wanted that, I would get lobster or steamed crab legs instead of crawfish.

quote:

---

Where are you from Langland?

---

Bunkie, LA

quote:

---

No one can show us the way. La. is ranked dang near last on every list. Being stuck in our ways is who we are as a state. If it ain't like the way daddy or maw maw cooked then it's wrong. But that mentally stagnant attitude does make our food special and unique to the outside world, hence the appeal.

---

This guy............

quote:

---

Being stuck in our ways is who we are as a state. If it ain't like the way daddy or maw maw cooked then it's wrong. But that mentally stagnant attitude does make our food special and unique to the outside world, hence the appeal.

---

What a profoundly short sighted, ahistorical, cherry-picked-example attitude. Let’s hope that it’s just quarantine making you testy,

For every example of cajun cooking being hidebound or conservative, I can supply you with five about its inherent flexibility and adaptability. Boudin egg rolls, boudin burritos, cheese stuffed fried boudin balls: those three alone only date back about 30 years, with wider spread just in the last 15 or so.

Not sure where you’re getting the Chinese restaurant evidence, because those have been everywhere in LA, even in smallest towns, for my entire middle aged life, plus 25 years, at least.

The food eaten by our great and great-great grandparents would be quite different than what you might consider “canonical” or traditional foods today. In the era of ice boxes and wood stoves, before mega supermarkets, things like celery and bell peppers were legitimately not available year round. So even something as so-called basic as the “trinity” would have been subject to seasonal availability. My French speaking grandma routinely made excellent roux-less gumbos, thickened by a large amount of onions cooked into a melting, delicious paste: born in 1901, on a farm, she could remember when the scant flour on hand would be saved for bread or biscuits (baked in a wood stove), not sacrificed for a roux.

Hope that your harsh ‘tude mellows, peace and good health to all who post here.

Damn sounds like you really love LA

quote:

---

Langland

---

Really weird melt...