we are lucky enough to have a couple of places bring Leidenhemer bread into ATL ... both places make great poboys here. andouille, boudin + tasso, that's another story. we do get companies importing live Louisiana crawfish here every week during crawfish season to get my fill of boiled crawfish. that combined with me making great gumbo or etouffee, i get by ... hard to believe that i haven't lived in Louisiana for 42 years.
for me the biggest miss here is smoked brisket like you can find in Texas with great bbq sauce. people give it a go, just not nearly as good.
right there with
@adawil2002 ... i prefer the gulf side of Florida. and besides, you aren't too far north from Scott Crater ... good times ahead.