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Written by Nathan Stubbs
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Thursday, 29 July 2010 |
The Times Picayune has been traveling Cajun country's "smoked meat highway," through its contributing writer, also Independent Weekly staffer, Mary Tutwiler.
An article published today asks readers: "Confused by chaudin vs. chaurice? Read on." The article gives an A-to-T (andouille to tasso) guide to Acadiana specialty meat shops' best offerings. Accompanying the article is a handy list of six of the best meat shops in Cajun Country as well as classic recipes, for braised sausage with chiles and for fried boudin balls, for those who want to recreate the Cajun smoke house staples at home. Read the full story here.
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