And the Abita Springs restaurant. Order the crawfish pasta.
When she is done, drive an hour west, eat at Prejean's, stay in Scott, LA for the night. Next morning, breakfast is boudin and cracklins at Billy's, with frozen sausage and breakfast link frozen to go. Stop at Nunu's Meat Market for Steen's sausage and Cajun seasoning, then swing by Poche's Meat Market to bring home andouille, chaurice, and tasso. Get a jar or two of Savoie's roux while you be down dere.
Come home, make gumbo.
Prejeans is ok. Kartchers boidin is better then Billy’s. Nunus and Poches is on point. And if you’re going to go against everything in the world that’s right and buy roux in a jar, get Kary’s. It’s the closest to homemade you gonna get.
