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Cajun Country establishments offer a delectable variety of table fare for tourists and residents alike. The regions first restaurants, cafs and bakeries emerged in the 1880s. Stores like T-Jims and Teets Food supplied locals with boudin. Caf Vermilionville served patrons crawfish beignets. And faithful Bellinas Grocery shoppers looked forward to placing ham orders for red beans and rice on Mondays. Join author Dixie Poch as she shares the stories and recipes behind French Louisianas pioneering eateries and those still making culinary history today.