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	<title>The Cajun Foodie &#187; Cajun food</title>
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	<link>http://www.thecajunfoodie.com</link>
	<description>Get you some of that cher!</description>
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		<title>Mara&#8217;s Homemade: NOLA in NYC</title>
		<link>http://www.thecajunfoodie.com/everywhere-else/maras-homemade-nola-in-nyc/</link>
		<comments>http://www.thecajunfoodie.com/everywhere-else/maras-homemade-nola-in-nyc/#comments</comments>
		<pubDate>Thu, 24 Feb 2011 02:25:59 +0000</pubDate>
		<dc:creator>ellclare</dc:creator>
				<category><![CDATA[Everywhere else]]></category>
		<category><![CDATA[Abita]]></category>
		<category><![CDATA[beer]]></category>
		<category><![CDATA[boiled crawfish]]></category>
		<category><![CDATA[Cajun food]]></category>
		<category><![CDATA[Louisiana food]]></category>
		<category><![CDATA[New Orleans]]></category>
		<category><![CDATA[Sweets]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=2099</guid>
		<description><![CDATA[When you’re from South Louisiana and you live in NYC sometimes you go through withdrawals. Serious withdrawals. For serious Cajun food. Having eaten a number of places in the city that claim to have “Cajun” or “Louisiana” food, Mara’s Homemade was the only place that actually followed through. The ambiance, the southern hospitality, the menu, [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/everywhere-else/maras-homemade-nola-in-nyc/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Satchmo SummerFest: July 30th-August 2nd</title>
		<link>http://www.thecajunfoodie.com/the-cajun-foodie/satchmo-summerfest-july-30th-august-2nd/</link>
		<comments>http://www.thecajunfoodie.com/the-cajun-foodie/satchmo-summerfest-july-30th-august-2nd/#comments</comments>
		<pubDate>Wed, 15 Jul 2009 12:31:45 +0000</pubDate>
		<dc:creator>Gino</dc:creator>
				<category><![CDATA[New Orleans restaurant]]></category>
		<category><![CDATA[The Cajun Foodie]]></category>
		<category><![CDATA[Cajun food]]></category>
		<category><![CDATA[Louisiana food]]></category>
		<category><![CDATA[New Orleans]]></category>
		<category><![CDATA[Satchmo SummerFest]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=1746</guid>
		<description><![CDATA[Come enjoy great music and awesome food for the 9th Annual Satchmo SummerFest paying tribute to New Orleans&#8217; own Louis Armstrong.  Hey, no need for any excuses for not coming out to enjoy all of the festivities.  The Satchmo SummerFest is a free festival for all experience.  If good music, food and tons of fun [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/the-cajun-foodie/satchmo-summerfest-july-30th-august-2nd/feed/</wfw:commentRss>
		<slash:comments>0</slash:comments>
		</item>
		<item>
		<title>Palace Cafe</title>
		<link>http://www.thecajunfoodie.com/new-orleans-restaurant/palace-cafe/</link>
		<comments>http://www.thecajunfoodie.com/new-orleans-restaurant/palace-cafe/#comments</comments>
		<pubDate>Fri, 03 Jul 2009 10:00:10 +0000</pubDate>
		<dc:creator>Gino</dc:creator>
				<category><![CDATA[New Orleans restaurant]]></category>
		<category><![CDATA[Cajun food]]></category>
		<category><![CDATA[Louisiana food]]></category>
		<category><![CDATA[Palace Cafe]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=1639</guid>
		<description><![CDATA[Palace Cafe is located downtown on Canal Street in the historic Werlein&#8217;s Music Building.  The restaurant is the creation of Dickie Brennan&#8217;s culinary empire with Executive Chef Darin Nesbit dishing out contemporary New Orleans Creole cuisine. This was probably the first restaurant that I went to when I moved to the city.  A few of [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/new-orleans-restaurant/palace-cafe/feed/</wfw:commentRss>
		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>BIG AL’S – Where It’s At for Seafood in Houma</title>
		<link>http://www.thecajunfoodie.com/south-louisiana-restaurant/big-al%e2%80%99s-%e2%80%93-where-it%e2%80%99s-at-for-seafood-in-houma/</link>
		<comments>http://www.thecajunfoodie.com/south-louisiana-restaurant/big-al%e2%80%99s-%e2%80%93-where-it%e2%80%99s-at-for-seafood-in-houma/#comments</comments>
		<pubDate>Tue, 30 Jun 2009 10:03:25 +0000</pubDate>
		<dc:creator>ellclare</dc:creator>
				<category><![CDATA["Down the Bayou" restaurant]]></category>
		<category><![CDATA[boiled seafood]]></category>
		<category><![CDATA[Cajun food]]></category>
		<category><![CDATA[Houma]]></category>
		<category><![CDATA[Seafood]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=1663</guid>
		<description><![CDATA[Located on the East side of Houma, Big Al&#8217;s Seafood is my favorite place to go for boiled seafood around town. Many people know that I&#8217;m indecisive about lots of things in life, but when it comes to food and when I&#8217;m hungry, there is absolutely no hope for a decision to be made.  I want a [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/south-louisiana-restaurant/big-al%e2%80%99s-%e2%80%93-where-it%e2%80%99s-at-for-seafood-in-houma/feed/</wfw:commentRss>
		<slash:comments>2</slash:comments>
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		<title>Jacques-Imo&#8217;s</title>
		<link>http://www.thecajunfoodie.com/new-orleans-restaurant/jacques-imos/</link>
		<comments>http://www.thecajunfoodie.com/new-orleans-restaurant/jacques-imos/#comments</comments>
		<pubDate>Mon, 01 Jun 2009 10:36:36 +0000</pubDate>
		<dc:creator>Gino</dc:creator>
				<category><![CDATA[New Orleans restaurant]]></category>
		<category><![CDATA[alligator]]></category>
		<category><![CDATA[Cajun food]]></category>
		<category><![CDATA[cheesecake]]></category>
		<category><![CDATA[Louisiana food]]></category>
		<category><![CDATA[poboy]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=1336</guid>
		<description><![CDATA[Jacques-Imo&#8217;s is the creation of chef Jacques Leonardi, who arrived in New Orleans by way of upstate New York for the Coast Guard Academy. Leonardi&#8217;s first job in a kitchen was due to an icon of cajun food, Paul Prudhomme and the rest is culinary history. Jacques-Imo&#8217;s opened its doors in 1996 in Uptown New [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/new-orleans-restaurant/jacques-imos/feed/</wfw:commentRss>
		<slash:comments>1</slash:comments>
		</item>
		<item>
		<title>1921 Seafood in Houma</title>
		<link>http://www.thecajunfoodie.com/south-louisiana-restaurant/1921-seafood-in-houma/</link>
		<comments>http://www.thecajunfoodie.com/south-louisiana-restaurant/1921-seafood-in-houma/#comments</comments>
		<pubDate>Mon, 04 May 2009 12:24:54 +0000</pubDate>
		<dc:creator>Tommy</dc:creator>
				<category><![CDATA["Down the Bayou" restaurant]]></category>
		<category><![CDATA[Cajun food]]></category>
		<category><![CDATA[fried shrimp]]></category>
		<category><![CDATA[Houma]]></category>
		<category><![CDATA[po boy]]></category>

		<guid isPermaLink="false">http://www.thecajunfoodie.com/?p=1294</guid>
		<description><![CDATA[On a recent excursion to the grandest of all islands (Grand Isle to those of you not familiar with this nickname for the seven miles of fun and sun), the Wife and I were feeling a bit hungry.  My initial plans were to make it down to Harry&#8217;s or D&#38;D in Larose but the Wife [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/south-louisiana-restaurant/1921-seafood-in-houma/feed/</wfw:commentRss>
		<slash:comments>13</slash:comments>
		</item>
		<item>
		<title>In search of the mythical ponce deep in the heart of Acadiana</title>
		<link>http://www.thecajunfoodie.com/acadiana-restaurant/in-search-of-the-mythical-ponce-deep-in-the-heart-of-acadiana/</link>
		<comments>http://www.thecajunfoodie.com/acadiana-restaurant/in-search-of-the-mythical-ponce-deep-in-the-heart-of-acadiana/#comments</comments>
		<pubDate>Wed, 18 Mar 2009 01:51:09 +0000</pubDate>
		<dc:creator>Tommy</dc:creator>
				<category><![CDATA[Acadiana restaurant]]></category>
		<category><![CDATA[Ingredients, tips, and restaurant news]]></category>
		<category><![CDATA[Cajun food]]></category>
		<category><![CDATA[Eunice]]></category>
		<category><![CDATA[Louisiana food]]></category>
		<category><![CDATA[ponce]]></category>
		<category><![CDATA[Sausage]]></category>
		<category><![CDATA[stomach]]></category>
		<category><![CDATA[The Cajun Foodie Blog]]></category>

		<guid isPermaLink="false">http://thecajunfoodie.com/?p=356</guid>
		<description><![CDATA[However you choose to spell it, ponce (also spelled pounce/paunce and called chaudin)  is one of those items that you don&#8217;t hear much about unless you have a few too many beers with someone from Ville Platte or Eunice.  The Cajun version of haggis, ponce is essentially ground pork and usually a binder, stuffed back [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/acadiana-restaurant/in-search-of-the-mythical-ponce-deep-in-the-heart-of-acadiana/feed/</wfw:commentRss>
		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>The shrimp are flat in Shreveport&#8230;or at least at Herby-K&#8217;s!</title>
		<link>http://www.thecajunfoodie.com/everywhere-else/the-shrimp-are-flat-in-shreveportor-at-least-at-herby-ks/</link>
		<comments>http://www.thecajunfoodie.com/everywhere-else/the-shrimp-are-flat-in-shreveportor-at-least-at-herby-ks/#comments</comments>
		<pubDate>Mon, 16 Mar 2009 16:59:17 +0000</pubDate>
		<dc:creator>Tommy</dc:creator>
				<category><![CDATA[Everywhere else]]></category>
		<category><![CDATA[Cajun food]]></category>
		<category><![CDATA[Herby-K's]]></category>
		<category><![CDATA[Louisiana food]]></category>
		<category><![CDATA[Shreveport]]></category>
		<category><![CDATA[shrimp]]></category>

		<guid isPermaLink="false">http://thecajunfoodie.com/?p=532</guid>
		<description><![CDATA[Shreveport has been much maligned as the red headed stepchild of the Louisiana culinary scene.  People make it seem like someone routinely steps into the kitchens of Shreveport restaurants half naked and painted cardinal red, yells &#8220;Pig-SOOOOEEEEE&#8221; and steals the salt, leaving the chef little option but to serve tasteless food.  Seriously, native Shreveportians will [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/everywhere-else/the-shrimp-are-flat-in-shreveportor-at-least-at-herby-ks/feed/</wfw:commentRss>
		<slash:comments>14</slash:comments>
		</item>
		<item>
		<title>Billy Rays: Part Two</title>
		<link>http://www.thecajunfoodie.com/acadiana-restaurant/billy-rays-part-two/</link>
		<comments>http://www.thecajunfoodie.com/acadiana-restaurant/billy-rays-part-two/#comments</comments>
		<pubDate>Sat, 14 Mar 2009 12:01:16 +0000</pubDate>
		<dc:creator>Tommy</dc:creator>
				<category><![CDATA[Acadiana restaurant]]></category>
		<category><![CDATA[Billy Ray's]]></category>
		<category><![CDATA[boudin]]></category>
		<category><![CDATA[boudin balls]]></category>
		<category><![CDATA[Cajun food]]></category>
		<category><![CDATA[Krotz Springs]]></category>
		<category><![CDATA[Louisiana food]]></category>
		<category><![CDATA[The Cajun Foodie Blog]]></category>

		<guid isPermaLink="false">http://thecajunfoodie.wordpress.com/?p=214</guid>
		<description><![CDATA[Alright, if you remember my last post about Billy Ray&#8217;s in Opelousas, you might remember that I said the story behind the place was a bit confusing.  Well, it gets even more confusing.  Billy&#8217;s in Krotz Springs, Louisiana looks like your average everyday gas station. However, they are linked to Billy Ray&#8217;s in that they [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/acadiana-restaurant/billy-rays-part-two/feed/</wfw:commentRss>
		<slash:comments>10</slash:comments>
		</item>
		<item>
		<title>A true Cajun secret: using dried shrimp in seafood gumbos</title>
		<link>http://www.thecajunfoodie.com/cajun-recipes/a-true-cajun-secret-using-dried-shrimp-in-seafood-gumbos/</link>
		<comments>http://www.thecajunfoodie.com/cajun-recipes/a-true-cajun-secret-using-dried-shrimp-in-seafood-gumbos/#comments</comments>
		<pubDate>Fri, 13 Mar 2009 17:15:50 +0000</pubDate>
		<dc:creator>Tommy</dc:creator>
				<category><![CDATA[Cajun recipes]]></category>
		<category><![CDATA[Cajun food]]></category>
		<category><![CDATA[dried shrimp]]></category>
		<category><![CDATA[gumbo]]></category>
		<category><![CDATA[Louisiana food]]></category>
		<category><![CDATA[The Cajun Foodie Blog]]></category>

		<guid isPermaLink="false">http://thecajunfoodie.com/?p=353</guid>
		<description><![CDATA[I come from &#8220;down the bayou,&#8221; where there are as many recipes for seafood gumbo as there are cooks. Everyone has their own version and everyone&#8217;s grandma makes it better than yours does. Okra, crabs, oysters, file and other ingredients occasionally find their way into the gumbo pot, but if there was a constant to [...]]]></description>
		<wfw:commentRss>http://www.thecajunfoodie.com/cajun-recipes/a-true-cajun-secret-using-dried-shrimp-in-seafood-gumbos/feed/</wfw:commentRss>
		<slash:comments>6</slash:comments>
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