In New Orleans, native Creole and Cajun cooking mix together like grits and grillades; trying to clearly part the two is almost impossible. In New Orleans, native Creole and Cajun cooking mix together like grits and grillades; trying to clearly part the two is almost impossible. But intrepid food writers like the Times-Picayune's Brett Anderson must try their best to make sense of this gumbo heritage. In the Picayune's newly published dining guide, Anderson dives into the history of Acadiana transplants who have brought a Cajun flair to New Orleans eateries and spotlights "10 restaurants that do Cajun right."
If that wasn't enough to whet New Orleanians' appetites for andouille and boudin, the Sunday Times-Pic ran a feature story urging readers to "escape the hustle of New Orleans, get carried away in Cajun country." Written by The Ind's own Mary Tutwiler, the article is a guide to discovering some of Acadiana's best food and music, from Mamou to Abbeville. Read the full article, and view the extensive photo slideshow, here.