A Quote by Emeril Lagasse
My food is Louisiana, New Orleans-based, well-seasoned, rustic. I think it's pretty unique because of my background being influenced by my mom, Portuguese and French Canadian. There's a lot going on there.
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Just being from Louisiana, being from the southern part of Louisiana, Metairie, close to New Orleans and growing up in St. Rose. There are a lot of things to overcome.
I think, you know, people think of the city of New Orleans as a parochial place where it's a lot of folks who are from there and a lot of big families, a lot of musical families, a lot of history, a lot of tradition, but I like to think of New Orleans as an idea.
In '71 or '72 I returned to New Orleans and stayed there. I started cooking Louisiana food. Of all the things I had cooked, it was the best-and it was my heritage.
Wherever you've got a migrant culture, the food evolves and in New Orleans it's that French and Spanish influence. So you get gumbo, which came out of French bouillabaisse, jambalaya - a version of paella - and the boudin sausage, which is like the French boudin.
You're from Louisiana - you're playing for Louisiana, man. You get so much love from everybody, especially from New Orleans, my city. Everywhere I go, they're rooting for me.
The Saints are Louisiana's team and have been since the late '60s when my predecessor Pete Rozelle welcomed them to the league as New Orleans' team and Louisiana's team. Our focus continues to be on having the Saints in Louisiana.
Pensacola isn't Florida, really. It's the Panhandle. It's right up there near Alabama and Louisiana. It's, like, a stroll away from New Orleans. I feel like New Orleans is home.
I come to New Orleans so often that, one day soon, someone's going to declare me a native. I love the food. I love the music. I serve on the board of the New Orleans Jazz Orchestra.
I've always loved Louisiana and particularly New Orleans, and I think a lot of people when they travel there, think they're home there - there are just so many spirits, it's so rich in culture. It's steeped in a true spirit of individuality that makes this country. It's the oldest part of our story, in a way. And being in that climate, it was really conducive to letting our imaginations soar. I found it to be the true inspiration.
If I have to be considered any type of jazz artist, it would be New Orleans jazz because New Orleans jazz never forgot that jazz is dance music and jazz is fun. I'm more influenced by that style of jazz than anything else.
But during all these years I had a vague but persistent desire to return to New Orleans. I never forgot New Orleans. And when we were in tropical places and places of those flowers and trees that grow in Louisiana, I would think of it acutely and I would feel for my home the only glimmer of desire I felt for anything outside my endless pursuit of art.
I want to thank the people of New Orleans and south Louisiana. New Orleans is my hometown, and of course they support their own team, the Saints, but they also support their own, and that city and state have backed me from the start.
In America, I would say New York and New Orleans are the two most interesting food towns. In New Orleans, they don't have a bad deli. There's no mediocrity accepted.
New Orleans may well have been the most liberal Deep South city in 1954 because of its large Creole population, the influence of the French, and its cosmopolitan atmosphere.
I love Louisiana. There's no place on earth like Louisiana, and there's no city on earth like New Orleans. I grew up in Baton Rouge.
There's also the tradition of voodoo, the Haitian magic arts, in New Orleans. And because New Orleans is below sea level, when they bury people in New Orleans, it's mostly above ground. So you have this idea that the spirits are more accessible and can access you more easily because they're not even buried.
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