Long days mired in mechanical challenges, triple-digit temperatures and lines snaking the length of the truck are the norm in the region’s booming food truck scene. With all those bumps along the way — and make no mistake, every food truck driver is almost as much a mechanic as they are a chef — it could be easy to lose sight of the best part, which at Mile High Cajun is seeing a few hundred happy customers walk away with a bellyful of po’ boys, grits and jambalaya
“Boudin is not a New Orleans thing. It is a Cajun country thing,” says Robert Carriker, a professor of history at the University of Louisiana in Lafayette and author of “Boudin: A Guide to Louisiana’s Extraordinary Link.” ”There are meat shops that make a handsome living for entire families selling almost nothing but boudin.”
The Southern Food & Beverage Museum said in a statement Monday that Prudhomme’s wife, Lori, donated the approximately 600 cookbooks, as well as wine and food documents and books on food science to the museum.
“She said to always make the food with love because that’s what will come out when you serve it.”