Author: Emily Gautreaux

Streaming, Stages, and Storytelling: Zydeco Moves Forward

In southwest Louisiana, music isn’t just background noise—it’s a language of identity. The rhythms of Cajun and zydeco aren’t staged performances to impress outsiders; they are the soundtrack of everyday life in Acadiana, pulsing through dance halls, family gatherings, and local festivals. While the rest of the country may have just tuned in, according to this article from The Advocate, this musical culture has never stopped growing.

When CBS’s 60 Minutes aired a segment on the region’s music in May, it described the genre’s popularity as an “unlikely renaissance.” But longtime performers and cultural advocates pushed back on that idea. What the world was witnessing wasn’t a comeback—it was a continuation.

Louisiana’s roots musicians, and those who support them, have spent decades building momentum through quiet determination. Cynthia Simien, who manages her husband, Grammy-winning zydeco artist Terrance Simien, has been exporting Louisiana’s sound for over 40 years. She helped establish the now-defunct Grammy category for Cajun/zydeco and brought zydeco into the national spotlight through Disney’s The Princess and the Frog. While those milestones widened the music’s reach, Simien observed that appreciation at home hasn’t always kept pace with its growing global fan base.

The difference, she said, lies in visibility. While schools and venues across the country welcome the music, in Louisiana it can sometimes fade from local attention. What keeps it alive, according to Simien, is the persistent effort by artists and advocates who believe deeply in the music’s value—both as entertainment and as cultural preservation.

One of those advocates is Dustin Cravins, organizer of the annual Zydeco Extravaganza and son of one of zydeco’s earliest radio promoters. His family’s original program grew from a weekly broadcast into a Memorial Day festival that now draws thousands. He watched the 60 Minutes feature with what he described as mixed emotions. To him, the so-called renaissance happened long ago, in the 1980s, when young people were largely disconnected from zydeco and efforts began to reclaim its relevance. That work has paid off—today’s scene is rich with young talent and active listeners.

Among that new generation is Lil’ Nate Williams, whose music has experienced explosive growth. His zydeco band saw streaming numbers climb more than 3,000% last year, thanks to a strong online presence and enthusiastic fans. Williams’ success is one sign of how the genre is adapting to a digital era while maintaining its roots.

The push to sustain and reimagine Louisiana’s folk traditions also owes a great deal to festivals. Barry Ancelet, a folklorist and scholar at the University of Louisiana at Lafayette, helped organize a key event in 1974 that redefined how Cajun and Creole music was presented. Rather than limiting performances to dance halls, he brought them to concert stages—shifting the audience’s role from participant to listener. That recontextualization helped open the music to broader appreciation.

Over time, the music’s sound evolved as well. What began as raw, acoustic melodies became tighter, louder, and more polished to match the demands of festival crowds and bigger stages. Ancelet noted that this shift isn’t regression or reinvention—it’s progression. It’s the natural outcome of artists responding to changing times.

Musicians like Jourdan Thibodeaux and Chubby Carrier embody that blend of tradition and innovation. Thibodeaux noted that young performers today are more skilled and more fearless, often playing multiple instruments and experimenting with genre fusion. Carrier recalled his father encouraging him to find his own voice, telling him to blend what he knew—zydeco—with whatever else inspired him, from funk to R&B.

This spirit of evolution, not revival, is what defines Cajun and zydeco music today. Thanks to the dedication of artists, educators, and community leaders, the sound has remained alive, dynamic, and unmistakably Louisiana—even as its reach expands across the globe.

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Louisiana Dirty Rice: A One-Pot Wonder Full of Flavor

If there’s one dish that captures the earthy heart and soul of Louisiana cuisine, it’s dirty rice. Deeply savory, full of bold spices, and steeped in tradition, this one-pot wonder brings together meat, aromatics, and rice in a symphony of Cajun flavor. Despite its humble name, dirty rice is anything but plain—its “dirty” look comes from a rich medley of meats and seasonings that turn plain white rice into a flavorful masterpiece.

Traditionally served at family gatherings, church picnics, and holiday spreads across Louisiana, dirty rice was born from the ingenuity of cooks who used inexpensive cuts of meat to create something greater than the sum of its parts. In this version—adapted from Louisiana Cookin’—chicken liver and gizzards are seared to a golden brown, then combined with seasoned ground beef, aromatic vegetables, and just the right kick of heat. The result is a filling, stick-to-your-ribs dish that’s comforting, complex, and endlessly craveable.

Ingredients:

  • 1 pound chicken liver, patted dry
  • 1 pound ground chuck (80/20)
  • ½ pound chicken gizzards, cleaned, trimmed, and roughly chopped
  • ½ cup bacon drippings
  • 2 cups yellow onion, diced small
  • 1 cup celery, diced small
  • 1 cup green bell pepper, diced small
  • 1 tablespoon garlic, minced
  • 1 jalapeño, finely minced
  • 2 dried bay leaves
  • 4 green onions, thinly sliced
  • 1 bundle of fresh thyme, tied with butcher’s twine
  • 3 tablespoons fresh parsley, chopped
  • 2 cups cooked long-grain white rice
  • Slap Ya Mama White Pepper Blend, to taste
  • ¼ cup extra-virgin olive oil (plus more as needed)
  • 4 cups chicken stock
  • ½ teaspoon salt (plus more to taste)
  • Hot sauce, to taste

Directions:

  1. Begin by heating the bacon drippings in a large cast-iron Dutch oven over high heat. Season the livers and gizzards on one side with the white pepper blend. Once the drippings are hot and shimmering (be cautious—they may splatter), place the livers, seasoned side down, in a single layer. Let them sear undisturbed, then remove and set aside. Add the gizzards next, scraping up any browned bits (fond) from the pan. Stir once and allow to brown for 5–10 minutes without disturbing too much.
  2. Add the ground chuck along with the olive oil. Break the meat apart with a wooden spoon as it cooks. Allow it to brown thoroughly, scraping the bottom of the pot to incorporate all those flavorful bits. Once the beef is browned, stir in the onions and garlic. If the pot starts to look dry, drizzle in a bit more olive oil. Continue cooking until the onions begin to turn golden around the edges—about 10 minutes.
  3. Toss in the diced celery, bell pepper, jalapeño, and bay leaves. Season with salt, then cook for another 10–15 minutes, stirring occasionally to soften the vegetables and meld the flavors.
  4. Pour in the chicken stock and add the thyme bundle. Stir to combine, taste, and adjust seasoning as needed. Allow the mixture to simmer and reduce by half, intensifying the flavors.
  5. While the mixture simmers, roughly chop the seared chicken livers. Once the stock has reduced, stir in the cooked white rice and chopped livers, including any juices. Simmer gently for about 5 minutes. The mixture should still be moist, but not soupy.
Turn off the heat and stir in the fresh parsley and sliced green onions. Remove and discard the bay leaves and thyme bundle. Taste one final time and adjust seasoning with additional white pepper or hot sauce for an extra Cajun kick.

This dirty rice recipe isn’t just a meal—it’s a tribute to Cajun culture and the power of simple ingredients transformed with care, time, and bold seasoning. Whether you’re serving it at a Sunday supper or dishing it up at a holiday feast, it delivers comfort and character in every bite. With a flavor profile that’s rich, spicy, and deeply satisfying, dirty rice remains one of Louisiana’s most cherished dishes—an enduring symbol of resourceful, soulful Southern cooking.

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Bloom and Wander: A Southern Road Trip Through Sunflower Country

When the Southern heat reaches its height and the days grow long and golden, something magical happens in fields across the region—sunflowers burst into full bloom. These towering, sun-kissed blossoms offer a visual feast that rivals spring’s dogwoods and autumn’s foliage. While the season may demand patience and plenty of sunscreen, it rewards travelers with brilliant flower-filled landscapes that are both soothing and awe-inspiring, according to this travel article from Southern Living. From roadside views to full-blown festivals, the sunflower season is a fleeting joy worth seeking out in sunflower country.

One of the most immersive experiences can be found in Nokesville, Virginia, just west of Washington, D.C. Here, a 70-acre farm hosts over 30 dazzling varieties of sunflowers, creating an unforgettable tapestry of yellow, orange, rust, and white. Visitors can explore three winding mazes carved into the fields, relax in the shadow of a historic dairy barn, or take in the warm evening light during the farm’s daily Sunflower Sunsets, which run from late afternoon until dusk. Admission includes three pick-your-own blooms, with additional stems available for a small fee.

In Philadelphia, Tennessee, Loudon County transforms each summer into a blooming paradise. The sunflower and zinnia fields welcome visitors from late June through mid-July, offering hayrides, u-pick options, and even a meandering sunflower maze. Whether you’re filling a French Market bucket with hand-picked stems or simply strolling through the golden rows, this spot blends Southern charm with scenic beauty in the best way possible.

Down in West, Texas, the arrival of sunflowers is marked by a lively Sunflower Festival just outside Waco. Mid-May through early June, the farm opens its gates for a celebration filled with live music, duck races, and five acres of vibrant blooms. Even after the festival wraps, the flower fields remain open on select days for more peaceful visits and floral pickings.

Meanwhile, in Picayune, Mississippi, the blooms arrive a bit earlier in the year. This colorful farm offers a vivid combination of sunflowers, zinnias, cosmos, and marigolds—usually from May to June. For a flat rate, guests are encouraged to bring their own buckets and scissors to gather a bouquet of their choosing. The ever-changing array ensures that no two visits are ever the same.

Shreveport to Gilliam, Louisiana offers one of the South’s most scenic drives each summer. Along Highway 3049 North, travelers pass rolling fields of yellow that stretch for miles. The drive culminates in Gilliam’s annual Sunflower Festival, where the golden views are complemented by live music, vintage tractors, and food vendors. It’s a roadside adventure that turns into a day-long celebration.

In Flintstone, Maryland, Rocky Gap State Park puts on a quieter show. Nestled along Pleasant Valley Road and framed by distant mountains, this sunflower field doesn’t permit picking—but it rewards visitors with tranquil views and a burst of wildflower color that heightens the experience. Peak bloom tends to arrive in late summer, making it a perfect stop for a calm and picturesque escape.

In Anderson, South Carolina, a fourth-generation farm brings sunflower season to life with a full-on festival. The event in sunflower country boasts rare flower varieties, vibrant fields, and over 30 traditional farm attractions. Guests can enjoy everything from cow trains to live music while collecting a bouquet of sunflowers along the way. The setting, complete with photo stations and interactive spaces, adds a nostalgic charm that’s hard to resist.

These sunflower country destinations reveal just how much the South has to offer during the dog days of summer. Each field, farm, and festival showcases a different slice of the region’s warmth, both in temperature and in spirit. The next time you feel the pull of the road, consider chasing the blooms—you may find more than just flowers.

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PBS Documentary Opens the Doors to George Rodrigue Hidden Studio

For the first time in three decades, fans of George Rodrigue were granted a rare glimpse into the personal and creative space where the legendary Louisiana artist brought his iconic works to life. The occasion arrived with the national premiere of BLUE: The Life and Art of George Rodrigue, a one-hour documentary that began airing on PBS stations across the country on May 29, according to this article from The Advocate.

Produced by WLAE New Orleans’ 6th Street Studios in partnership with O’Malley Productions, BLUE offered the first comprehensive, career-spanning documentary on Rodrigue. It delivered an in-depth examination of his life, artistic journey, and cultural legacy. The film included unprecedented footage from inside Rodrigue’s studio—his creative sanctuary located in the home of his first wife, Veronica Hidalgo Redman. The studio, once closed to the public for over 30 years, was reopened for the film with a tour led by the Rodrigue sons, Jacques and André.

Jacques Rodrigue, who serves as the executive director of the George Rodrigue Foundation of the Arts, emphasized the significance of this moment. He explained that the documentary presented a rich chronological narrative of his father’s work and revealed the physical space where many of Rodrigue’s earliest and most impactful Cajun paintings had been created.

Filmmaker Sean O’Malley first debuted the documentary at the New Orleans Film Festival in October of the previous year. He and his team approached the Rodrigue family nearly three years earlier with the idea. Fortunately, Jacques had already been deep into archiving his father’s extensive catalog—digitizing paintings, interviews, TV footage, and behind-the-scenes materials—which became a goldmine for the filmmakers.

BLUE traced the arc of Rodrigue’s career, from his childhood struggle with polio—during which he first experimented with a paint-by-numbers kit—to his formal education at the University of Louisiana at Lafayette and later, the ArtCenter College of Design in Los Angeles. In a rediscovered interview from 1970, Rodrigue described how living away from home illuminated the cultural uniqueness of his Louisiana roots. He became determined to portray the essence of Cajun identity—its music, its language, its food, and most poignantly, its overlooked history of displacement and resilience.

His early series featured grand oak trees, draped in moss, standing as symbols of Cajun strength and permanence. From there, Rodrigue turned his brush toward the people themselves, capturing their stories in works like The Aioli Dinner (1971) and Jolie Blonde (1975). According to Jacques, his father’s decision to celebrate Cajun culture came at a time when it was still stigmatized and misunderstood. Rodrigue’s work stood as a cultural reclamation, asserting that Cajun heritage deserved recognition and reverence. The film also illuminated the resistance Rodrigue faced in the early years of his career. Many art critics failed to appreciate his subject matter, and his paintings were often dismissed or ignored by mainstream galleries and institutions. But Rodrigue persisted, believing deeply that if his work came from the heart, the public would eventually understand and embrace it—which they ultimately did.

Of course, no exploration of George Rodrigue’s life would be complete without delving into the phenomenon of the Blue Dog. First painted in 1984, the Blue Dog was originally inspired by the Cajun folktale of the Loup-Garou—a mythical werewolf—and modeled after Rodrigue’s own pet, Tiffany. What began as a haunting image for a ghost story grew into a global icon by the 1990s. The Blue Dog appeared in advertising campaigns for major brands, adorned the homes of celebrities, and even entered the realm of political portraiture.

In the words of Sean O’Malley, BLUE served as a tribute to the enduring legacy of George Rodrigue—a painter who transformed personal and regional identity into universal art. His story of artistic conviction, cultural pride, and resilience resonated far beyond Louisiana’s borders.

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Spice Up Summer with This Creole Tomato Pie Recipe

A staple of summer dining in South Louisiana, Creole Tomato Pie is a celebration of peak-season tomatoes, layered with bold Cajun flavors and rich Southern ingredients. With its vibrant colors, juicy textures, and savory depth, this dish brings together the best of Louisiana’s culinary traditions—from fresh seafood and smoked sausage to the herbs and vegetables that define Creole cooking. Whether served warm from the oven or chilled the next day, this tomato pie captures the soul of summer in every bite.

This version, inspired by a recipe featured in Louisiana Cookin’, takes the classic Southern tomato pie and adds a coastal twist: sweet crawfish tails and spicy andouille sausage. It’s all cradled in a golden, flaky pie crust and layered with a medley of cheeses and herbs. The result is a rich, flavorful entrée perfect for brunch, lunch, or a light summer supper.

Ingredients:

Directions:

  1. Begin by preheating your oven to 350°F. Line a rimmed baking sheet with a layer of paper towels. Core the Creole tomatoes and slice them into ¼-inch-thick rounds. Spread the slices on the prepared baking sheet and allow them to drain for about one hour. This step is crucial—it prevents excess moisture from making the pie soggy.
  2. Once the tomatoes have drained, begin assembling the pie. Start by scattering ¼ cup of the Monterey Jack cheese across the bottom of the pre-baked pie shell. Then add a single layer of tomato slices. Lightly brush the tomatoes with olive oil. Over this layer, sprinkle a portion of the torn basil, andouille sausage, crawfish tails, Cheddar, and Parmesan cheeses, along with another ¼ cup of Monterey Jack. Add a few slices of Bermuda onion and season with salt and black pepper.
  3. Continue building the pie in this fashion—layering tomatoes, oil, herbs, meats, cheeses, and onion—until the pie is filled to the top. You’ll typically get two to three full rounds of layering depending on the size of your tomatoes and depth of your pie shell.
  4. Finish the pie by generously topping it with Italian-seasoned bread crumbs, any remaining cheeses, and the rest of the basil. Place the pie on a baking sheet and bake for 1 to 1½ hours, or until the cheese is fully melted, the top is golden brown, and the breadcrumbs are toasted. If the crust edges begin to brown too quickly, cover them loosely with foil during the last 10 to 15 minutes of baking.
  5. Once baked, remove the pie from the oven and allow it to cool on a wire rack for at least 30 minutes. This rest period allows the layers to settle and flavors to meld. The pie can be enjoyed warm, at room temperature, or chilled. It also freezes beautifully if you’d like to prepare it in advance for a future gathering.

Creole Tomato Pie is more than just a recipe—it’s a tribute to Louisiana’s unique culinary heritage. With its layers of ripe tomatoes, smoky sausage, succulent crawfish, and rich cheeses, it brings together the heart of Southern hospitality and the bounty of the Gulf Coast. Whether you’re preparing it for a summer gathering or simply savoring the season’s freshest ingredients, this dish promises flavor in every bite and comfort with every slice.

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A Seasonal Guide to Experiencing Savannah, Georgia

Savannah, Georgia, with its blend of historical splendor, rich cultural offerings, and picturesque landscapes, stands out as one of the South’s most captivating cities, as per this travel guide from Travel + Leisure. While every season casts its own charm over the cobblestone streets, travelers will find that some months offer a more comfortable and enriching experience than others.

Fall is widely regarded as the optimal time to visit. With daytime highs in the 70s and lighter tourist crowds, autumn in Savannah delivers both comfort and beauty. November, in particular, is praised as a prime travel window; this stretch of time before Thanksgiving brings the added bonus of seasonal festivals without the congestion of peak tourism. The city’s famous oak-lined streets take on a golden glow, and outdoor exploration is at its most enjoyable.

Travelers hoping to explore Savannah without contending with summer’s intense heat or spring’s tourist rush may find the shoulder season—from August through December—especially appealing. October is rich with events such as the SCAD Savannah Film Festival and the Savannah Greek Festival, while September hosts the popular Savannah Jazz Festival, with live music echoing across public squares and venues throughout the city. Art lovers also gravitate toward the SCAD Sidewalk Arts Festival, held in spring, when students transform Forsyth Park’s sidewalks into vivid chalk masterpieces.

Spring in Savannah is breathtaking. Azaleas bloom in vibrant pinks and purples, and temperatures range from the high 50s to the mid-80s. However, as this is also the high season, expect larger crowds, especially around St. Patrick’s Day in March. The holiday is marked by a multi-day celebration featuring a parade, a themed 5K, and even the ceremonial “greening” of the fountain at Forsyth Park. Though the festivities energize the city, the evenings can become rowdy, with some businesses opting to close early to sidestep the revelry.

Nature in Savannah is not confined to its parks and gardens. Just a short drive from downtown, Georgia’s coast offers serene beach escapes that pair beautifully with the city’s historical charm. While summer brings challenges in the form of 90-degree temperatures and soaring humidity, it can still be a worthwhile time to visit if beach days and indoor activities are high on your itinerary. The city’s acclaimed restaurants and cultural venues, many of them air-conditioned, provide welcome retreats from the heat.

Visitors seeking lower prices and quieter surroundings will benefit from traveling in the off-season, which spans January and February. Though temperatures are cooler and some flowers lie dormant, the city’s architecture and charm remain on full display. This period often sees reduced hotel rates and discounted airfare. Budget carriers flying into Savannah/Hilton Head International Airport, such as Allegiant, make the city accessible from various U.S. hubs, and lighter tourist traffic means easier navigation through Savannah’s walkable neighborhoods.

Spring and fall also bring brief afternoon rain showers, typically around 3 p.m. Marks notes that these showers last about 30 to 40 minutes, and far from detracting from the experience, they add to the ambiance. Spanish mossglistening with raindrops in the sunlight offers a uniquely Savannah moment—one that enchants visitors and locals alike.

Even in early summer, around June, it’s possible to experience the tail end of pleasant weather before the arrival of peak heat. Whether you’re drawn to Savannah for its seasonal festivals, vibrant arts scene, or the sheer romance of its historic streets and coastal proximity, there’s never truly a wrong time to visit—just different ways to experience its beauty, each offering a uniquely memorable Southern getaway.

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