RIP, K-Paul’s. You will be missed, but not forgotten. Our celebration of your cuisine and legacy will continue as long as we are able to make a roux or blacken a fish.

The grocery store had everything we needed, plus a coastal-Mississippi-right-before-Mardi-Gras culinary cultural tour.

A seafood boil is a communal experience, something you eat with your hands, get all over your face and don’t regret a messy morsel of.

If jambalaya is shrimp, sausage, rice and goodies, and you already have it, why not amp it up by adding more sausage and more shrimp? It would be like meta-jambalaya!

Paul Prudhomme’s cookbooks started a family tradition, and K-Paul’s Louisiana Kitchen is part of it.

Crawfish Fettuccini from Suire’s was the perfect complement to our crab cake experiment. Creamy, spicy, homey, with tasty little morsels of crawfish. Wow!

Looking for lunch on a recent trek home from New Orleans, we took the long way along the coast and found a treasure (and I do mean treasure) in the backroads of southern Louisiana. Suire’s Grocery and Restaurant has been serving delicious Cajun food to hungry travelers, locals and hunters since 1976. It was magic: the food, the ambience and especially the people. The Grill-Meister and I were enchanted.