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When I used to travel a lot, New Orleans was one of my more common destinations because of conventions I would need to attend. I discovered I absolutely loved the food in New Orleans. I don’t travel any more and am really starting to miss the food. There used to be a restaurant in Rockville, about 20 miles from here that specialized in those dishes but gone now.
Anyway, here in Maryland, it’s tough to find that cuisine, even to find a place that serves a dish or two. When I do find one that serves a dish, to me, it’s in name only. Is it just Maryland or is it hard everywhere outside of Louisiana to find good Cajun/Creole dishes and restaurants?
When I used to travel a lot, New Orleans was one of my more common destinations because of conventions I would need to attend. I discovered I absolutely loved the food in New Orleans. I don’t travel any more and am really starting to miss the food. There used to be a restaurant in Rockville, about 20 miles from here that specialized in those dishes but gone now.
Anyway, here in Maryland, it’s tough to find that cuisine, even to find a place that serves a dish or two. When I do find one that serves a dish, to me, it’s in name only. Is it just Maryland or is it hard everywhere outside of Louisiana to find good Cajun/Creole dishes and restaurants?
Cajun restaurants used to be fairly popular in Indianapolis but five Cajun restaurants have closed in the past year, including the two best.
People in Indianapolis love chain restaurants, unfortunately. Applebee’s and Cracker Barrel thrive while independent restaurants with genuine home cooking can’t keep the doors open.
When I used to travel a lot, New Orleans was one of my more common destinations because of conventions I would need to attend. I discovered I absolutely loved the food in New Orleans. I don’t travel any more and am really starting to miss the food. There used to be a restaurant in Rockville, about 20 miles from here that specialized in those dishes but gone now.
Anyway, here in Maryland, it’s tough to find that cuisine, even to find a place that serves a dish or two. When I do find one that serves a dish, to me, it’s in name only. Is it just Maryland or is it hard everywhere outside of Louisiana to find good Cajun/Creole dishes and restaurants?
I think Cajun/Creole is harder to find than many cuisines, maybe the spices don’t appeal to everyone. SIL who is from Louisiana, made some great Cajun food last night. If you can’t find it, make it.
I’ll have to try the ones in Germantown or Bethesda, we’re out west of both but those are the closest. Baltimore and Alexandria are further than we’re willing to travel to eat. Have you dined at any of them? Is it the real deal?
I’ll have to try the ones in Germantown or Bethesda, we’re out west of both but those are the closest. Baltimore and Alexandria are further than we’re willing to travel to eat. Have you dined at any of them? Is it the real deal?
They're all closer than New Orleans.
I haven't dined at any of them, but might look into them on future work trips to Gaithersburg.
We don't bother trying to find restaurants and just make it at home. I gave up trying to find ingredients like tasso and andouillle, finding our homemade to be better than what we brought back from LA. When in season, a local restaurant supply carries live crawfish, cheaper than ordering from places in LA. Blue crab and shrimp are available locally as well as fresh fish. Get a copy of Paul Prudhomme's (RIP) "Louisiana Kitchen" or one from Justin Wilson (RIP). Emeril's "Louisiana Real and Rustic" is also a good one.
We don't bother trying to find restaurants and just make it at home. I gave up trying to find ingredients like tasso and andouillle, finding our homemade to be better than what we brought back from LA. When in season, a local restaurant supply carries live crawfish, cheaper than ordering from places in LA. Blue crab and shrimp are available locally as well as fresh fish. Get a copy of Paul Prudhomme's (RIP) "Louisiana Kitchen" or one from Justin Wilson (RIP). Emeril's "Louisiana Real and Rustic" is also a good one.
Yeah, we have a couple of the cook books we bought when we were down there. We tried a few dishes but the real problem is that my wife is deathly allergic to any kind of seafood, we can’t even have it in the house and eliminating seafood from Louisiana cusine rapidly makes for some boring dishes, in my opinion. So I have to go out for my seafood fixes (I love it of course). Then I have to wash my face and hands and brush my teeth before she’ll let me touch her.
Nationally, Cajun food and music became a fad in the 1980s and through the 1990s. Interest in Cajun/Creole things has since subsided... which may explain why there are fewer restaurants serving the food.
Yes, I remember that. Paul Prudhomme was quite the celebrity for a while when the whole Louisiana food thing became the trendy cuisine in New York City.
Now it's pretty much reduced down to the ubiquitous "blackened" salmon or chicken with "Cajun seasoning" found on menus.
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