Cooking in the Bayou

Bayou-born chef Patrick Mould is standing against the backdrop of shrimp boats, shimmery blue water and air as thick as the gumbo he’s about to make. It’s October in Delcambre (rhymes with ‘welcome’), LA, and a group of food writers and bloggers are gathered here on a tour of the part of the country where Tabasco sauce is made. Mould is telling the group that the cuisine in the rest of the country (outside the bayou

Register to view the full article

Please register to access this content.

Already a member? .

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish