SouthWestFest 2008!

Tuesday, October 9, 2007

Sharp Shooter from Breaux Bridge!

The best marksmen in the FBI was passing through Breaux Bridge La.. Everywhere he saw evidences of the most amazing shooting. On trees, on walls, and on fences there were numerous bull's-eyes with the bullet hole in dead center. The FBI man asked one of the townsmen if he could meet the person responsible for this wonderful marksmanship. The man turned out to be a Mr. Thibodeaux (no relation to Mary Lynn) "This is the best marksmanship I have ever seen," said the FBI man. "How in the world do you do it?" "Mais, it's nuttin to it," said Thibodeaux.. "I shoot first and draw the circles afterward."

Monday, August 20, 2007

Boudreaux

A man approached Boudreaux when he was visiting in Breaux Bridge.

"What's the quickest way to Lafayette?

Boudreaux scratched his head.

"Are you walking or driving?" he asked the stranger.

"I'm driving."

"Dat's Da quickest way!"

Thursday, August 9, 2007

Poo Poo Broussard!

Steve Riley

Wednesday, August 1, 2007

A Cajun Quiz!

Let's test your Cajun IQ.

This quiz is designed to test your knowledge of the Cajun culture

and includes 26 multiple-choice questions.

You can take the quiz by filling out this form.

If you include your e-mail address, the quiz will be automatically

"graded" with the results immediately returned to you via e-mail.

http://www.lafourche.k12.la.us/teymard/cajunquiz/

Monday, July 30, 2007

Marriage Counseling Cajun Style!

Boudreaux and Thibodeaux are quietly sitting in a boat fishing,

chewing and drinking beer when suddenly Boudreaux says,

"I think I'm going to divorce my wife --

she hasn't spoken to me in over 2 months."

"Thibodeaux spits, sips his beer and says,

"You better think it over -- womenlike that are hard to find."

Wednesday, July 25, 2007

Peggy Sue Boodro!

It's the summer of 1956 and young Thibodeaux (tibodo) goes to pick up his date, Peggy Sue Boudreaux (boodro).
Thibodeaux is a pretty hip guy with his own car, a duck tail hairdo and white loafers..
When he goes to the front door, Peggy Sue's father, Boodro, answers and invites him in. "Peggy Sue's not ready yet, so why don't you haff a seat?"
Boodro asks the young man what they're planning to do.
Young Thib politely said that they will probably just go to the malt shop or to a drive-in movie.
Boodro responds, "Why don't you kids go out an' screw? Ah hear all duh kids are doin' it!"
Naturally this comes as quite a surprise to Thibodeaux and he says, "Whaaaat?"
"Yeah," says Boo, "We know Peggy Sue really likes ta' screw! Mais, she'd screw all night if we let her!"
Thibodeaux's eyes light up and he smiles from ear to ear. Immediately, he has revised the plans for the evening. A few minutes later, Peggy Sue comes downstairs in her little poodle skirt with her saddle shoes, and announces that she's ready to go.
Almost breathless with anticipation, Thibodeaux escorts his date out the front door while Boo is saying, "Have a good evening kids," with a wink for young Thib..
About 20 minutes later, a thoroughly disheveled Peggy Sue rushes back into the house, slams the door behind her and screams at Boodro....
"DAD! It's duh TWIST! It's called duh TWIST!!"

Wednesday, July 11, 2007

Our Booth Helpers!

Friday, June 29, 2007

Da Krewe - Oklahoma City - June 2007!

Thursday, May 24, 2007

Krewe 2002 Slideshow! (click on the speaker to stop the music)

Mary Lynn will do it again!

The Krewe 2002!

Lafayette, Louisiana

2002

Remember When? Let's Do It Again!!!

Click on the picture to enlarge!

Louisiana Scenic Byways!

UH-CHAF-UH-LYE-UH BASIN

For the nature lovers, Breaux Bridge and the surrounding area offer you an experience you can't get from books. You can literally find yourself in the middle of the Atchafalaya Basin, the continent's largest river basin, where you'll find beautiful rivers, cypress trees, hyacinths, water lilies (and all of the animals to go with it). Take a tour or rent your own canoe. You can paddle past beavers, nutria, huge wading egrets and alligators. Don't worry humans aren't on the top of gators' favorite menu items. We wouldn't pet them, though.

Cajun Vs. Creole

The words Cajun and Creole are not interchangeable, even where food is involved. Many Cajun and Creole dishes are based on a roux and use some of the same ingredients such as cayenne pepper, okra, sweet potatoes, squashes, beans, corn and sassafras (bottled as filé, a topping for gumbo).
But differences exist between the two types of cuisines. The word Creole has many meanings, but here it implies a cultural mix of West-European, African, Caribbean and native Indian. To most south Louisiana blacks, Creoles are of a multiracial heritage with African and Caribbean roots. These Creoles have produced zydeco music and a distinctive cuisine with ties to Acadiana, New Orleans and the American Southeast.
Many regional African-Creole traditions were preserved by black Louisianians with a variety of "iron-pot" delicacies - greens cooked with fatback, Caribbean-style cowpeas and rice, gumbos with pork sausage, chicken giblets and seafood, and a host of stews - forming a style of cooking using the humblest ingredients and resulting in the richest flavors.
Creole cuisine got its start in the early 1700s in New Orleans and eventually found its way along the bayous of South Louisiana. In the 1790s, thousands of French colonists fled Santo Domingo (present-day Haiti) for New Orleans to escape the terrors of the slave rebellion led by L'Ouverture. The refugees strongly influenced local cuisine by bringing their distinctive Caribbean spice combinations and cooking techniques.
Around the same time as the Caribbean refugees were arriving, the French Acadians who were expelled from Acadie (present-day Nova Scotia, Canada) arrived in South Louisiana. Settling in remote areas away from New Orleans, this geographic and cultural isolation led to the development of a distinctive cuisine.
The Acadians were farmers, so their early cuisine was based on corn, rice, root vegetables, chicken and pigs. The bayous and wetlands along which they lived provided an abundance of rabbits, turtles, finfish, shellfish, ducks and geese.
The Acadians learned to use corn from the local Indians, stewing it with sweet peppers, onions and eventually tomatoes to create maque-chou. They also dried the corn, ground it and cooked it in a skillet to make coush-coush, a traditional breakfast food. The area's African-descended inhabitants contributed okra for use as a vegetable or to add to gumbo.
Some of this Acadian style of cooking found its way into Creole cuisine. The Picayune Creole Cook Book, published in 1901 and the most authoritative reference on traditional Creole cuisine, includes recipes for a few Acadian dishes - pork sausages, red and white boudins, andouille and several recipes for crawfish. Crawfish étouffée does not appear in the cookbook because it wasn't created until the 1920s in Breaux Bridge, now known as the Crawfish Capital of the World.
In Breaux Bridge's Hebert Hotel, Mrs. Charles Hebert and her two daughters, Yolie and Marie, made the first crawfish étouffée by cooking the tails in a lidded pot with crawfish fat and smothered down with onions and pepper. The Heberts passed on the recipe to their friend Aline Guidry Champagne, who opened the Rendez-Vous Cafe in Breaux Bridge in 1947 and introduced the dish to her customers.
Several other cultural groups contributed to the culinary melting pot of South Louisiana. The cooks for English, Scottish and Irish plantation owners used what was grown and raised on the plantation as well as delicacies that arrived at the port of New Orleans from the Caribbean and Europe. St. Martinville and other towns near Lafayette had French settlers who were not Acadian arriving from France or the French West Indies.
Creole and Cajun cuisines continue to evolve and even merge into what might be called "South Louisiana cuisine."
In recent years, crawfish dishes may have become the food most associated with the Acadian culture. But for day-in, day-out eating, there is nothing more popular than rice and gravy. In fact, a true Cajun can look at a field of growing rice and tell how gravy it will take to cover it when all the rice is cooked. Whole generations of people have lived and died in south Louisiana and never known that some people in other places serve a meal that does not include rice and gravy. Here, the concept never enters the mind.
Rice, or course, has become one of the major agricultural crops of the southwest Louisiana prairies since German farmers came here in the late 1800s. It remains one of our leading exports, but a lot of it finds its way into our kitchens. A little bit of it gets stuffed into boudin. Sometimes we'll put seafood on it or in our gumbo, but mostly we boil it or steam it and serve it with gravy on top of it. Lots of us down here think that rice and gravy is the perfect dish.
But the key to it is the gravy, and there are certain things that you need to know about gravy prepared as we do it in south Louisiana.
First of all, it is brown. With all due deference to Texans, Cajuns use that white stuff they put on top of chicken fried steaks to hang wallpaper. Gravy is brown, not white. That's it.
Second, good gravy doesn't come in the form of a powder that you pour out of an envelope and mix up with hot water. Good gravy is made from the drippings of meat cooked slowly over a low fire. It is liquid meat - filled with the taste and aromas of the garlic and other seasonings that are used when meat is properly prepared.
Third, it is thick. With Cajun coffee, you shouldn't be able to see the bottom of a full cup. With Cajun gravy, you shouldn't see the bottom of the ladle used to serve it. The technical term for this is "properly soppable." That is, when you sop up the last of it with your French bread, most of it should soak into the bread - but there should still be a part of it that you have to pinch with the bread and pick it up. Anything thinner should be served as a soup, not put on our good rice.

Tuesday, October 9, 2007

Monday, August 20, 2007

Thursday, August 9, 2007

Wednesday, August 1, 2007

Monday, July 30, 2007

Wednesday, July 25, 2007

Wednesday, July 11, 2007

Friday, June 29, 2007

Thursday, May 24, 2007

June 21st - 26th, 2008

SouthwestFest Guest Book

Allons A Lafayette

Food, Fun and Friends!

PLEASE SEND PICTURES!

Louisiana Scenic Byways!

Dining

Dancing

Preserving Cajun & Creole Culture

St. John's Cathederal

Mighty Oak - St John's Cathedral

Vermilionville

Acadian Village

Lake Martin Swamp & Bird Sanctuary

Sunset - Lake Martin

Atchafalaya Basin Swamp

UH-CHAF-UH-LYE-UH BASIN

City of Murals - Rayne, La.

Mulate's

Prejean's

Longfellow's Evangeline Oak - St Martinville

Cajun Music Hall of Fame - Eunice

Children's Museum - Downtown Lafayette

Downtown Shopping

..

Downtown Art

Night Life - Downtown Lafayette

Jefferson Street Pub

Avery Island & Tabasco Pepper Sauce Factory

LLG

THIS IS THE PLACE!

Bon Temps - Bon Amis

Geaux Tigers!

LSU

Mike

Travel Ideas

Boudreaux, Clothilde, Marie & Thibodeaux!

Lafayette, La Weather

Follow the Music to Cajun Country

Southwest Fest Links:

Flag of Acadiana

Cajun Vs. Creole

Contributors

Donation Links

Older Posts are here!

Which of these trainings would you plan to attend?

CR&D - Who would attend the following Tours?