They can’t import Louisiana’s balmy winters, but John and Karen Liautaud seem to have brought nearly everything else worth savoring about Cajun country. Music, food and a semitruck full of souvenirs and cooking gear are offered at The Original Crawdaddy Bayou store, at the restaurant of the same name at 412 N. Milwaukee Ave., Wheeling (847-520-4800).
“When I moved up here, there was so much cooking I couldn’t do because I couldn’t find the spices and ingredients on the supermarket shelves,” said Karen, a New Orleans native.
To remedy the situation, she stocked her store with the essentials, such as spice mixes ($2.59); seafood boil mixes ($1.59); cornbread mixes ($2-$3) and distinctive homemade preserves, including plum raisin conserve and mayhaw (wild apple) jelly ($4-$5 a jar). You’ll also find barbecue rubs, pepper blends, several brands of hot sauce as well as gift baskets starting at $20.
Also on the shelves: Cajun-themed cookbooks, ties, mugs, T-shirts and aprons. Fryers and boilers for outdoor cooking cost $65-$130.
Crawdaddy Bayou plans to offer its own line of spice blends concocted by chef Dave Teichman, whose resume includes stints with Emeril Lagasse and other Louisiana chefs.
Although they sell a few Creole snacks, the Liautauds clearly favor Cajun cuisine incorporating shrimp, crayfish and gumbo.
“Cajun I think is much more flavorful, though less spicy, than Creole, and of course they cook with the trinity: celery, onion and green pepper,” John said. “I spent eight months traveling around Louisiana’s back country, and everyone I met was happy to help as long as I told the true story of Cajun history, culture and cuisine.”