Spatula Diaries: Chef Isaac Toups’ dirty rice

Not long ago, I was in New Orleans researching traditional Louisiana foods for a book I’m completing, and I met a friend for lunch at Toups’ Meatery. The North Carrollton Avenue spot was the perfect place to mull over the Cajun and Creole fare’s long, strange journey over the last 300 years. Toups’ fit the bill because Rayne native Chef Isaac Toups has been gaining attention for his reinterpreted Cajun fare—including stellar charcuterie and grilled oysters, which went down alarmingly fast that afternoon. Read more of food blogger Maggie Heyn Richardson’s visit with the chef.