Most foods don’t rate their own music and lyrics. However, the late, great Hank Williams felt he had to spread theword that, “Jambalaya and a crawfish pie and fillet gumbo were indeed a whole lot of fun on the bayou.”
In the south, gumbos, etouffees and jambalayas are a serious and varying science.
For instance, gumbos and etouffees are served over their rice. Jambalaya includes its rice as an ingredient and lets it soak up all the blending flavors. Continue reading →
Good-bye, Joe, me gotta go, me oh, my oh, Son of a gun, we’ll have big fun on the bayou. — Hank Williams
It was a fine April in 2003, the Bicentennial year commemorating the Louisiana Purchase. Floating along the mighty Mississippi, the River Explorer was coming out of Ft. Jackson, heading up to New Orleans. Chef Eric and his galley crew fired up a giant crawfish boil on the top deck, literally a hotel on a barge bringing guests to a big party. Historically, many things had to fall into place before this day could happen. Continue reading →