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Joey Kelly's Restaurant Guide

Everyone around the world thinks of New Orleans as having great food. I'm from Houma (a real cajun community) and I respectfully disagree with that opinion of New Orleans food (ours is way better).

This brings me to the obligatory historical anecdote… cajuns (Frenchmen tossed out of Canada by the British) were imported to south Louisiana to work on small farms in order to feed New Orleans. Resourceful cajuns invented (or adapted from the Indians) some of the [best food on earth http://joeykelly.net/scratchpad/index.cgi?CajunRecipes] down along the bayous, and the best of these dishes were brought into the Big City by chefs needing local color. Creole cooking, as it is called, is basically cajun food adapted to restaurant methods of preparation, with sauces and other finery complimenting (ruining?) common-folk cajun cuisine.

Having said that, there are a few restaurants I frequent:


Baton Rouge



New Orleans


French Quarter

Mid City






Diane's (Shell station on the corner of (gaa I can't remember the name of the road) and Million Dollar Road) — if you like country cooking, this is the place for it. I haven't eaten anything there that I didn't like. — CLOSED AFTER KATRINA


Gulf Coast (Bay St. Louis, Waveland, etc.)


I can't remember the name of the place, but on the square there's a restaurant that makes unbelievable country cooking. Run by black folks, which probably explains why the food tastes so good :-)



I was a real big fan of Po Folks and Sonny's BBQ when I lived there in the early 90s, though these are chains and are available in other cities. There were local eats I frequented as well, but my memory's getting foggy. If I ever make it back for a visit, I'll list the surviving restaurants here.