Chewt 'em!

Exciting times in South Louisiana this week. Carnival is in full swing and we're planning a trip to NOLA.

Season 3 of Swamp People starts this Thursday, Feb. 9th (8 PM Central, History Channel).


Swamp People is probably our favorite show. Sure, it has its problems & stereotypes. There are inaccuracies in some of the information given--things tidied up for TV. Some things not tidied up at all. Not everyone who lives in LA walks around shirtless in overalls. Only about half of us do that. And the narrator sounds like he would better tell the story of Bo & Luke Duke than Troy Landry and Joe LaFont.


But you can be sure that when these Swamp People talk about what they do & why they do it--when they talk about preserving their culture and way of life, it's the real deal. And from the heart.


Everyone who watches Swamp People has his/her favorite. I'm partial to Joe LaFont since he hunts in an area where I grew up fishing. He also knows how to get things done...like the time he ran out of bait and used a trick of soaking rags in the, uh, let's call it bait juice. In a pinch, these smelly rags acted as bait. And that's just the kind of think on your feet, do whatcha gotta do thing I like.


But I concede that if votes were cast, Troy Landry would win. He's hard-working, loveable, and fun. And so very Cajun. All you need to hear is his catch-phrase, "Choot 'em!"

Last summer The Husband heard that Troy Landry would be appearing at Rouse's in Youngsville. Since he's The Boy's favorite, we took him to meet Mr. Landry.


Do I have to tell you he was excited?

Mr. Landry smiled the entire time...handshake after handshake, autograph after autograph, picture after picture. He gave The Boy a huge smile and a handshake. He told me, "thanks for coming out, sweetheart."


I giggled like a thirteen year old.


While waiting in line, we were able to sample Rouse's alligator sausage.

Tastes like chicken, cher!

I took home a pack and made one of The Boy's favorites: Alligator Sausage Po' Boys

w/ Caramelized Onions

Sounds like a perfect food to wrap up and take out to the parade.

Did you miss this year's Mardi Gras menu?
Well, where ya been, dawlin?
A family-friendly punch

 Muffuletta turned app

 







Next week is King Cake!



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Alligator Po Boys w/ Caramelized Onions & Creole Mayo


for the Creole Mayo:
1/2 cup mayo
2 heaping TBSP Zatarain's Creole Mustard
1/2- 1 tsp Tony Chachere’s Creole Seasoning


Mix ingredients together. Refrigerate for 2 hours or more for flavors to come together.


for the Po'Boys:
olive oil
2 large onions, sliced thin
pinch of sugar
1 lb smoked alligator sausage Po'Boy bread (crispy on the outside, soft on the inside French bread), sliced into po'boy portions
lettuce


Add a splash of olive oil to a large skillets. Heat over medium-low. Add the onions and saute until the start to wilt. Add a pinch of sugar to help the browning process. Continue cooking, lowering the heat if needed to keep the onions from burning. Cook unitl golden. Keep warm.


Meanwhile, add another splash of olive oil to a second skillet. Cut each sausage in half lengthwise (my preference to make eating easier). Over medium to medium high heat, brown the sausages on both sides until a nice color develops.


Slather the Creole mayo onto the bread. Add a bed of lettuce, alligator sausage, and top with a pile of caramelized onions.



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