This immigrant family is combining the sauces and spices from their homeland with the seafood and culture of Louisiana Cajuns at his restaurant in Atlanta. Read this whole story, a perfect example of how immigrants make America what it is today. - - Donna Poisl
By JOHN T. EDGE
ATLANTA--HIEU PHAM serves about a ton of Louisiana crayfish each week here at the Crawfish Shack Seafood, boiling them in a slurry of commercial seasoning mix, garlic cloves, orange wedges and lemon grass stalks.
Cast nets hang from the acoustical-tile ceiling of the strip-mall restaurant, located behind his father’s auto-repair shop along a multiethnic corridor north of downtown. Cans of Café Du Monde coffee sit by the register, and Louis Armstrong plays in heavy rotation.
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