cajun food


V.19 No.34 | 8/26/2010
All in the family (from left): Arden, Lynn and Brittney Hébert
Mina Yamashita

Mina's Dish

New Orleans, N.M.

My first husband and I drove through New Orleans in 1974, moving from Florida to the Land of Enchantment. We searched the French Quarter for lunch and stopped at a well-lit, noisy place. What I remember most was the shrimp étoufée—a spicy, tomatoey stew dished over a generous pile of rice. It was terrific, though I had no basis for comparison, being a novice in the world of Louisiana cooking. That was long before Katrina, Rita and BP heaped their misfortunes on the Gulf. Despite the challenges of rebuilding, the city maintains a robust attitude when it comes to living well—especially when it comes to food.

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