I'll drink to that!

I'm not necessarily put off by it, but I'd like to see it in person since computer monitors are not always the most accurate way to judge hues.

I apparently missed the memo that these were available by more than a decade. I've contacted Stillwater Kilts and was advised that the green shadow tartan was no longer available with no plans to...

My mother used to make a roux-based fish stew called "court bouillon" while my paternal grandfather was well known for his turtle sauce piquante recipe. My first wife was from Maryland. She...

As settlers came to Louisiana from Nova Scotia (and other places), they brought as much of their culture as they could carry with them. "Cracklins" and "chittlins" (the least wanted parts of a...

I know what you mean by a "crude" dish. When I was a youngster, my mother tried to introduce me to "blood pudding." it's a type of boudin made with congealed pig blood mixed into it. I didn't care...

I like it!

I was born and raised in Louisiana. In the Southern part of the state, there exists a delicacy known as boudin. It resembles a sausage but consists mainly of meat, liver, and rice. Boudin is often...