Exploring Louisiana’s Cajun Bayou for Food, Fun, History & More

The Louisiana’s Cajun Bayou Tourism recently announced its new tourism campaign, “Geaux Bold,” encouraging visitors to immerse themselves in a destination that doesn’t hold back and where the authentic spirit of the people who have set this region apart live an unapologetically bold approach to life.

Lafourche Parish, popularly referred to as “Louisiana’s Cajun Bayou,” is located less than an hour’s drive from New Orleans, but it’s light years away in terms of experiences. Life along Bayou Lafourche is simultaneously laid-back and full of excitement, and the bold personalities who live here are eager to introduce visitors to their unique world. It’s a cultural experience unlike anything else in the United States.

The original bold explorers were the Acadians who settled here about 250 years ago, forging a new life in the face of adversity. Their strength of character, refusal to relinquish their traditions, and ability to both work and celebrate hard are all woven into the region’s DNA.

For those unfamiliar with the term (read: those living outside Louisiana), “geaux” is a playful version of the word “go” … spelled with a French twist. It’s what you’ll hear fans screaming at sporting events throughout Louisiana, including the local university, Nicholls State.

“When deciding on a new marketing campaign, we wanted to focus on the experiences that truly resonated with our visitors and highlighted our Cajun culture,” says Ian Wallis, Sales & Marketing Manager at Louisiana’s Cajun Bayou Tourism. “When we looked at everything one can do in Lafourche Parish, it was a no-brainer that the focus of the new campaign needed to emphasize the incredible amount of bold things our parish has to offer.”

To “Geaux Bold” means paddling through the untamed waterways of Bayou Lafourche, keeping an eye out for the birds above and the alligators lurking at the water’s edge, or sampling authentic Cajun dishes prepared by chefs whose recipes have been passed down from their maw maws and paw paws. It means heading to a festival, letting the music flow through you and learning how to dance like the Cajuns do, or casting a line into the Gulf and reeling in scale-tipping fish. It means celebrating Mardi Gras with people who were strangers this morning and who now feel like family, or strolling through historic sites to learn about the incredible assortment of people who came together in this unique destination to create a “cultural gumbo.”

The new campaign from Louisiana’s Cajun Bayou encourages travelers to come get a taste of both the literal and figuratively bold flavors of the bayou. All they need to pack is a sense of adventure … and probably their stretchy pants.

The new campaign brings with it updated designs for the tourism office’s visitor guide and newsletter, plus a new look for the coveted Cajun Bayou Food Trail T-shirt, which is awarded to visitors who pick up a Food Trail passport and get it stamped at any five of the 18 participating restaurants or six food-related special events.

For more information about planning a trip to Louisiana’s Cajun Bayou, start at www.lacajunbayou.com. And while you’re in the area, be sure to stop by the all-new Cajun Bayou Visitor Center, which offers an interactive introduction to Lafourche Parish and which will help you boldly plan your visit.

Photos courtesty of Louisiana’s Cajun Bayou Facebook Page.

Celebrate Mardi Gras Time in Southwest Michigan!

Ignore the snow outside because inside Timothy’s Restaurant in Union Pier, Michigan, it’s New Orleans during Mardi Gras season, purple, green and yellow beads and all.

As he does every year, owner/executive chef Timothy Sizer kicks it up several notches, does a few Emeril “bams” and goes all out for this Louisiana celebration. He mixes up the menu each year but there are always such staples as gumbo, etouffee and jambalaya.

This year the menu also includes Fried Louisiana Oysters, Red Beans and Rice, Fried Green Tomatoes with Crawfish Sauté and Cajun Remoulade, Blackened Red Fish Meunier served with Pecan Butter and, my new favorite, Warm Crawfish Cheese Dish. Regarding the latter, our server told us they all wait eagerly for this time of year so they can eat it up. There’s also a selection of desserts such as King Cake, pecan pie and beignets all served with house made praline ice cream.

              Tim, who is originally from St. Joseph, moved to Florida after graduating from Johnson & Wales University College of Culinary Arts in Rhode Island and worked at several Florida restaurants and owned one as well, specializing on fish and Cajun/Creole cuisine. When I asked him why he returned about 15 years ago—it was really cold out that night and Florida sounded very good—he said it was the pull of being back home.

              Lucky for us.

              Timothy’s Mardi Gras celebration ends on February 23.

              The following recipes are courtesy of Timothy’s Restaurant.

Sazerac

Yield 2 cocktails

 2 ounces cognac

2 ounces Rye whiskey

Juice of ½ lemon, fresh

1 ounce Pernod

Lemon peel for garnish

2 large square or round ice cubes

Mix cognac, rye, lemon juice and Pernod. Place ice cube in each glass, Pour drink mixture evenly. Garnish each glass with lemon peel.

Crawfish Dip

3 ribs celery, diced

1 onion, diced

1 tomato, diced

1 tablespoon, minced

2 cups olive oil

8 ounces cheddar cheese

8 ounces sour cream

1 ounce Worcestershire sauce

2 ounces horseradish sauce

2 teaspoons cayenne

2 teaspoons black pepper

1 ounce salt

8 ounces crawfish tail meat

Heat skillet add olive oil and sauté garlic and vegetables. Add cheese, cream, Worcestershire sauce, horseradish, cayenne, black pepper and salt and cook for ten minutes on low heat. Blend and then add crawfish tail meat.

Serve with buttered toast points seasoned with Paul Prudhomme Blackening Seasoning.

Etouffee

Serves 6

16 ounces fish stock (can substitute vegetable or chicken stock)

½ teaspoon or more, to taste for each: cayenne, black pepper, thyme and salt

1 bay leaf

Can use cooked shrimp (21/25 grade), crawfish (one pound package frozen) or chicken (2 large chicken breasts, diced and sautéed until not longer pink but not thoroughly cooked)

Parsley, for garnish

3 to 4 cups cooked rice.

Sauté vegetables in olive oil until vegetables are soft. Dust all ingredients with flour, add sherry and stock.

Add cayenne, black pepper, basil, thyme, bay leaf and salt. Bring to a boil then reduce heat to a simmer and cook for 10 minutes. Add shrimp and crawfish or chicken if using instead. Next line place rice in the middle of each serving bowl. Add etouffee. Garnish with parsley.

Jane Ammeson can be contacted via email at janeammeson@gmail.com .