Saint Malo: The first Asian settlement in the US
Written by Black Hot Fire Network on November 27, 2022
"They realised that [dried shrimp] could be shipped out and go all over the world because we have so many shrimp and so many shrimp seasons here," Williams added. "You have river shrimp, you have white shrimp, you have brown shrimp, and they don't all run at the same time."
John Folse, a chef, restaurant owner and expert on Cajun and Creole cuisine, remembers there always being a bucket of dried shrimp on his childhood home's back porch in Louisiana's St James Parish during the 1950s. Like many Cajun families, his family ate what . . .
