It ain't all just seafood, ya know. As they say down in Acadiana, a Cajun wil eat just about anything that doesn't eat him first. That goes for New Orleanians too. In addition to all the great game that the "sportsman's paradise" of Louisiana has to offer -- everything from duck to rabbit to even nutria in some quarters -- New Orleans' French-influenced culinary traditions also bring items like ris de veau (sweetbreads) and foie gras to our tables, as well as a wealth of charcuterie, sausages and pâtés. Here's where it can get really interesting ...

creole and cajun recipe page | the gumbo pages' home page
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Chuck Taggart   (e-mail chuck)