I have spent many wonderful hours eating my way across New Orleans and the surrounding area. I also took a delicious cooking class (purely for tourists, I realize). I used to make a terrific jambalaya, using everything from ostrich to artichokes in the mix. Can’t eat it often anymore because of the rice not being diabetic friendly. But I will make gumbo with a little rice and a lot of okra.
I love it all. The po’boys, the fried okra, the oysters on the half shell, pralines, the beignets, the Cafe du Monde coffee, a Ramos gin fizz and a brandy milk punch.