nola Travel Series // Food

084 Along the windy Mississippi River sits the crescent city of New Orleans, a place unlike any other in the United States. As cliché as this may sound, it is the only city to possess a majestic but humble European quality without one having to leave American soil. Spending the past week there was a special treat I felt so fortunate to be a part of. I could honestly write an entire book about New Orleans, so I decided to tell my story of this trip in different pieces throughout the next week or two, as a part of, what I'll call, the nola {new orleans, louisiana} travel series.

Today's nola travel series will be a simple yet necessary part of any place: food. Some of the most distinct features of New Orleans can be discovered through their food. I've written {here} about how travel eats can define a place. New Orleans cuisine possesses this power as well. The influences and origins of the food of New Orleans are so complex and rare, something I will touch on in a later post.

Let me entertain your mind for a second. FISH. Shrimp, catfish, crawfish, redfish, oysters, mussels. Now any of these fish on a poboy {an incredible French bread sandwich}. Alligator {in a wide variety of ways}. Blackened alligator bites. Alligator sausage poboy. Jambalaya. Gumbo. Bourbon pecan pie. Beignets. Pralines of all kinds. Bread pudding. Turtle soup. Red beans and rice. Muffaletta {the tastiest sandwich you'll ever eat, distinguished by its delicious olive salad toppings}.

My stomach is growling and my mouth is watering just writing this and recalling all these meals. As each dish comes to mind, a new memory of our time in New Orleans is brought back to life. It's all part of the cajun and creole wonderous cuisine this city is known for.

Note: I didn't eat everything listed above, but I think each and every dish tells a little more about the place that is New Orleans. Second note: these are iPhone photos. Usually I was too involved and excited for the savory food to whip out my Nikon.

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