I'm from Winnsboro but went to college in Baton Rouge.Geaux Southern U. Jags.Wife is from Lake Providence.I fish all over Louisiana from Atchafalaya Basin to Poverty Point and Yucatan lakes.I live in Dallas and been a member of this forum for nealy 10 years.If you see me in my Ranger 518 give me a shout.Curt

Poverty point is high on my list, thinking spring break I might go feel the thump on some of those 2 plus pounders.

some interesting things abt louisiana/
some schools in cajun country actually shut down for the start
of squirrel season

louisiana once was almost the whole central united states,, so alot of people who say they are native texan, native this, native that, you are really a native louisianaian if your roots have been here long enough.

Born Ascension Parish-1938, graduated North Caddo-1956. After Texas A & M, moved to NE TX, clipped the webbing between my toes and became a bonified citizen of TX.

confession:
I still sneak across for some really goooooooooooood cajun cooking.

from the bayous of Lafourche Parish

got alot of kin livin in louisina love the food and some of the greatest folks I have ever meet come from there.Darrell

Thats quite a few, and even more recipes to share.

is there any other way to eat a muddbug??

Start sharing the recipes Pat!

Born in Center Tx and raised in Shreveport.

Born & raised in NOLA. My whole family is from terrebone & lafourche parishes. Now I'm in the mood for some redfish coo-bee-yon & fried softshell crabs with a pineapple big shot.

-My 11 year daughter reminded me that my daddy's poppa, Her Great Grand Daddy, hails from Monroe, LA and All my Daddy's cookin was learned from his daddy, My Grand Daddy, Her Great Grand Daddy.
Daddy taught me a thing or two in the kitchin so here is one of them.
*
- HUSH PUPPIES -
2- Cups Yellow corn meal
1- pinch (1/4 teaspoon)of salt-> Remember Hight Blood Pressure Kills.
1/3- Cup All Purpose Flour
1/2- Cup Diced Onions - One Teaspoon (1) of Garlic Salt (Maybe)
1/4- Cup Olive Oil --> Only thing I use- other preferences like Lard or Corn Oil (Etc.) will do.

-
*MIX ALL THE FIXINS IN A LARGE BOWL ADDING MILK UNTIL IT COMES TO THE CONSISTANCY OF BISCUIT DOUGH OR SILLY PUTTY OR MUD CAKES ---> (DEPENDING ON WHAT YOU ARE USE TO MIXING).

-Roll up balls or sticks no less than one half inch (1/2) across. If sticks then 2" inches is fine.
-Cover the bottom of a Skillit with Prefered oil (Olive for Me)
-Cook at Medium heat,-NOT HIGH- CONTINUALLY TURNING - until golden brown.
** Serve with CRAPPIE!!
NO - Not Bass, Not Red Fish or Catfish or Ocean fish-Serve with CRAPPIE!!
It' the right thing to do.
Folks, Stay true to the Thump!! - Onewolf

Hey, Sac-a-lait Patreeck ! Born in De.Quincy...go back from time to time to visit relatives. Used to fish the sloughs off the Sabine(between Deweyville,TX and Starks, La. for the sac-a-lait with one of my ragin cajun uncles. I hear you are mourning Belton. All the Best !

I've got folks from the top to the Gulf and a great grand uncle that was one of the first Dean's Of LSU and a grand uncle that was a Professor there too.But I'm a true Texan..lol