Classic Turtle Soup. The last time I had turtle soup was at Commander’s Palace, the most famous—and possibly the best—restaurant in New Orleans. Acadiana duplicated the Commander’s Palace ritual of adding sherry to the turtle soup at table, so that the alcohol doesn’t burn off during cooking. (At least, that’s what I think is the theory behind the procedure.) That’s what made it classic.
The Louisiana Seafood Gumbo had a bit of everything in it: Jumbo lump crab, shrimp, crawfish, oysters, and redfish, all chopped into bite-size pieces of flavour, and served with Mahatma long-grain rice in the center of the bowl. It was just spicy enough to have a little bite, but not so spicy as to require emergency rehydration.
The portion was v large. I knew that there was no way I could finish it, let alone have room for dessert, so I asked for half of it to be boxed to take home for dinner.
This was called Chocolate Hazelnut Poke Cake. And what is a “Poke Cake”? After it’s baked, the top of the cake is poked, and the resulting holes are filled with a sauce or other flavouring.
Something I learned today: The name of the city is never, ever pronounced “N’Awlins.” “N’Awlins” is a tourist affectation that irritates the locals in the same way that “Frisco” annoys people who live in San Francisco.