It might be a 6 hour drive from New Orleans to Opelika, but reviewers who live in central Alabama, western Georgia or Florida’s panhandle say that when they are in the mood for Cajun and Creole flavors, “it’s a lot easier to drive make the drive to Opelika.” That’s because back in 2005, Jim Sikes, decided to open a restaurant in this corner of Alabama that was dedicated to serving the cuisine he grew to love while a graduate student at LSU. The result is that dishes like crawfish boudin (served in voodoo sauce), pecan-crusted trout and jambalaya will transport you to Bourbon Street. Don’t overlook lunch as the bread for the Po Boys is imported from Gambino’s Bakery in New Orleans.