Description
Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike.Some of the region’s restaurants, cafs and bakeries emerged in the 1880s. Stores like T-Jim’s and Teet’s Food supplied locals with boudin. Caf Vermilionville served patrons crawfish beignets. And faithful Bellina’s Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poch as she shares the stories and recipes behind French Louisiana’s pioneering eateries and those still making culinary history today.
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