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Cajun, Creole cultures shape Louisiana bayou cuisine

Jason Q. Freed, Senior Editor

October 1, 2014

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Cajun, Creole cultures shape Louisiana bayou cuisine

Despite the fact that Avery Island is not really an island at all, it’s still a Louisiana bayou hotspot. The island—technically a 2,200-square-acre salt dome surrounded by canals, marshes and bayous—is most notable as home of Tabasco’s headquarters and production facilities. Get to know Avery Island's history and culinary culture.

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About the Author

Jason Q. Freed

Jason Q. Freed

Senior Editor, Restaurant Hospitality

Jason joined Restaurant Hospitality magazine in April 2014 after reporting and writing hotel industry news for seven years at both print and online publications. Prior, he spent five years in the newspaper journalism field and has won several awards for his writing. Jason is a graduate of the School of Journalism and Mass Communication at Kent State University.

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