A new version of the Mardi Gras treat incorporates Cajun delicacies from South Louisiana.
by Erin Z. Bass A few weeks ago, I heard Travel Channel star and chef Anthony Bourdain was going to be in Lafayette filming for his show, "No Reservations." I didn't know exactly when he'd be here, but figured the local rumor mill would start to churn once he arrived. On Friday afternoon, a few people tweeted they'd seen him at Tsunami Sushi downtown. It didn't take long for y'all to wonder why Anthony Bourdain was eating sushi instead of a poboy or bowl of gumbo, and he actually replied to a few tweets saying he'd only had a beer. To further clarify, he and his crew were staying in the lofts above the restaurant, and Tsunami does serve a crawfish roll. There was no need to worry though. On Bourdain's agenda for Saturday was an all-day boucherie at Lakeview Park in Eunice that included the 6 a.m. butchering of a pig. For those of you not from South Louisiana, a boucherie is an old tradition of making use of all parts of a pig before there were freezers and refrigerators. In communities like Eunice and Mamou, west of Lafayette, neighbors got together and spent the day killing and cleaning the hog,