The Cajun world: meat stores

As explained by my Sson, the Cajun culture is basically a meat and rice culture. The meat store, of which I saw several, is an important source of basic food supplies, such as boudin and cracklin. Charlie-T's is one local favorite in the Lafayette region. The most critical portion of the store is at the rear -- the smoke house. (Later note: I'm linking to the boudin page; please take a look at the map -- it's a picture of the area I was visiting...)

Another local favorite: The Best Stop supermarket. Each meat store has its own private family recipes for the assorted sausage goodies purveyed; every store has its followers who argue over where one can buy the best boudin.

I believe that the boudin is on the upper shelf in the picture above. Sson says that it evolved from traditional French blood sausage; the Cajun favorite is a mix of rice, seasoning and pork meat pieces which can be squeezed from the casing.

Other major main dishes in Cajun Louisiana: crawdads and shrimp.

The grandchildren love cracklins ... a candy-rich deep fried snack made from pork rinds with fat and meat attached. Not a food any cardiologist would ever OK. I found it yummy, but very filling.

Want to try alligator meat? The Best Stop can fill your order.

Though called a "supermarket", this store's line of produce was limited to onions, potatoes and yams. Not even the other basic Cajun veggies, green peppers and celery.

Among the packaged foods on the shelves. Zatarain's products are close to being staples in Louisiana. I believe I've seen the dirty rice mix at our local Prescott supermarkets, BTW.

And, next the cash register, a bulletin board where partisans of The Best Stop's brand of meats can sign up. I didn't see whether or not that picture of Elvis at right carried a signature.