Celebrate Creole flavors from the bayou to the beach

Published: Thursday, January 31, 2013 at 11:17 AM.

PANAMA CITY BEACH The beads are flowing and the pots are boiling as some celebrate Mardi Gras and others just get back to their Cajun roots.

For the past year, Hurricane Katrina transplants Trudy White and her husband, Jan, have been serving the New Orleans food they know and love at Dat Cajun Place, 8019 Thomas Drive. Step inside their place for a bowl of their locally-famous gumbo, and their second home quickly will become yours.

On Friday nights, stay around for a crawfish boil with corn, potatoes, mushrooms, sausage, onions and garlic. Trudy, originally from Houma, La., has been peeling juicy, boiled crawfish since she could walk.

“We had 100 pounds of crawfish last week and sold out in just over an hour,” Trudy said Tuesday. “We’ll probably do twice that this week.”

You can buy some of the Lousiana’s Cajun Land brand seasoning to try to recreate the boiled seafood, but you can’t recreate the company.

Mardi Gras happens every day at Bayou on the Beach Café & Oyster Bar, 11115 Hutchison Blvd., but you are sure to get a double dose of fun at the Bayou during the season.

With Mardi Gras beads dangling overhead, the Bayou kicks off crawfish season with its annual crawfish boil on Fat Tuesday, Feb. 12.

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