Don't Call a Biscuit a Beignet

Authenticity is important in Louisiana cuisine and in our own personal identity. Embracing your true self and the authentic flavors of life leads to richer, more meaningful experiences.

Who in their right mind thought they could shake powdered sugar on top of a biscuit and label it on the menu as a beignet?

Sacrilegious, that’s what that is.

In truth, I have been burned more times than I can count, and long ago I refused to ever be burned again. Authentic Cajun food does not exist outside of Louisiana in restaurant form. Full stop.

The bread, the gumbo, the crawfish, and yes, even the beignets only survive in their native habitat. Years ago, when I would get a hankering for it and knew a trip to Louisiana was not on the schedule, I would go against my better instincts and attempt a consolation prize at a Cajun-esque restaurant. Time after time, there was no consolation prize to be had, only the bitter pill of complete and utter defeat and disappointment.

While I do not frequent these self-proclaimed Cajun establishments east of the Mississippi or west of the Sabine, I do tend to have my comments when I read over menu descriptions involving Louisiana faire in locales that I otherwise frequent. Exhibit A: the first sentence of this article. Exhibit B: The sad state of what a large grocery store chain has the audacity to call a king cake, which more accurately resembles large, day-old cake donut with sprinkles on it. I’ll pass.

When I do venture back to the home of bayous, rum, and zydeco, I know I will also leave five pounds heavier than when I arrived. A small price to pay for taste buds that come alive.

Authenticity matters. In any dish, it is the key ingredient and one that cannot be substituted. It does not go unnoticed.

In much the same way, we must choose to be our authentic self. Life does not fall into place in the way that it should unless and until we come to terms with who we are, stop putting on airs, and embrace how we show up.

Who wants connections predicated on you being antithetical to who you are? The answer—no one. And let’s be honest, who do we think we are fooling? Maintaining the façade relegates us to the level of a snake oil salesman hawking biscuits as beignets. People can tell. Call it a biscuit, and they’ll buy the biscuit. Call a biscuit a beignet, and they will not be back.

Being authentic is not a walk in the park. Self-doubt can permeate the air and make you second guess yourself. And yes, maybe you lose a few people along the way. But those who stick by you, accept you. You live your truth in the light of day instead of in the shadows of night.

Case in point, the person who saw an okra plant and thought, You know what? We should put this in some gumbo, or maybe let’s slice it up, bread it, and fry it. And here we all are, generations later, better for it.

A lot of things go in the gumbo pot and hey, if gumbo isn’t your thing, there is still room on the menu for boudin, etouffee, andouille, and whatever was caught on the bayou. Find your true place on the menu of life. Love, patience, discernment, and authenticity are always the core ingredients.

Now, if I could only locate some crawfish pistolettes…