I grew up in Louisiana. We have red beans and rice, and there's a Popeye's on every corner.
When I get down to Louisiana, I get to have a taste of some of that great food.
The French-Cajun culture is similar to mine - they're Catholic, they play accordions, and they eat hot chiles.
In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.
Back in the day, I used to watch 'The Cajun Chef' with Justin Wilson. His mixing would go one way, and his stomach would go the other.
Cajuns eat Italian on Sundays.
In America, there might be better gastronomic destinations than New Orleans, but there is no place more uniquely wonderful.
Creole is New Orleans city food. Communities were created by the people who wanted to stay and not go back to Spain or France.
Cajun is country food by farmers and fisherman that arrived in Louisiana from Acadiana, Canada.
At the beginning of every week, I like to sit down and figure out what I'm going to make. I probably try at least two new recipes a week. But I have my standbys - jambalaya, meatloaf and mashed potatoes.
I can eat a lot of pizza. And I can cook. I'm from New Orleans, so it's just in my blood.
For a long time, New Orleans was the classic-rock station of American cuisine, its reputation for flamboyance belying its playlist conservatism.
New Orleans food is as delicious as the less criminal forms of sin.
New Orleans cuisine is Creole rather than Cajun.
The jambalaya of the American South owes a lot to the cuisines of the islands and western Africa, and it's my favorite of this type of one-pot cookery.
In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.
New Orleans has a lot of good food.
