Great products start with an idea, and a lot of tinkering. Edison and his lightbulb. Jobs and Wozniak in their garage. The image is familiar—a lone inventor, obsessing over details, experimenting, failing, learning, and eventually discovering something great.

South Louisiana has a pretty rich tradition of entrepreneurship and invention. Consider the crawfish boat, for instance. And, when you think about it, Cajun and Creole food in general can be likened to hare-brained contraptions. We’re constantly tinkering with ways to improve recipes to make them more efficient, cheaper or more flavorful — all without losing their essence.

Gumbo

There’s nothing more essential in Cajun cooking than the trinity — onion, bell pepper and celery, known around here as the Trinity, and depending on your bent toward Catholicism or sacrelige, even “The Holy Trinity.”

Dreux Barra is Founder and Chief Chopping Officer at C’est Tout — Dried Trinity Mix.

Dreux Barra, Chief Chopping Officer at C’est Tout Dried Trinity Products where they make dehydrated trinity, roux, and more

Dreux’s path to business began in his home garden with an overabundance of bell peppers. He came up with drying vegetables as a way to preserve his surplus and created a dehydrated holy trinity.

Through experimentation, Dreux perfected his process, even crafting custom equipment like his flour-toasting “Rouxster.” Now, C’est Tout sells not just dehydrated vegetable mixes but also fully dried dish starters for classics like gumbo, jambalaya, and etouffee.

Whiskey

One thing Cajuns aren’t famous for is whiskey — apart from drinking it, we don’t really make it. That is, until Philip Mestayer came along.

Philip is Co-Owner and Head Distiller at Distillerie Acadian, a small-batch distillery based in New Iberia.

Philip Mestayer, Co-Owner of Distillerie Acadian, pioneers of Cajun Whiskey

Philip started as a weekend hobbyist, distilling whiskey with his dad and brother. Their goal was ambitious—create Louisiana’s first bourbon, a spirit more associated with Kentucky Bluegrass than Cajun prairies. What began as a passion evolved into a business, but not without a whole lot of elbow grease. Philip designed and welded much of their initial distilling equipment himself, navigating complicated federal regulations, supply chain issues, and tricky logistics.

Today, Distillerie Acadian offers seven unique spirits, from bourbon to handcrafted gin.

Dreux Barra, Philip Mestayer, Christiaan Mader, Out to Lunch at Tsunami Sushi

Out to Lunch Acadiana was recorded live over lunch atTsunami Sushi in downtown Lafayette. Photos by Astor Morgan.