January/February 2019

Louisiana Cookin'

Authentic Cajun & Creole Cuisine

Louisiana Cookin'1 min readCooking, Food & Wine
Editor’s Letter
IT’S THE MOST WONDERFUL TIME OF THE YEAR! With parades, parties, and king cakes galore, it’s hard not to get excited for Carnival season. The weather is perfect for Louisiana’s famous gumbos and jambalayas, and the chill in the air means that I don’t
Louisiana Cookin'3 min readCooking, Food & Wine
Mardi Gras Mambo
EVERY YEAR ABOUT THIS TIME, I get this earworm—the iconic trumpet intro to “The Second Line,” the anthem of Mardi Gras. That plays over and over again in my head, and for some reason, I must have red beans and fried chicken. In New Orleans, where I l
Louisiana Cookin'2 min readCooking, Food & Wine
Chef Chat: Edgar Caro
Increasingly high-profile restaurateur Edgar Caro recently opened another mouthwatering eatery in Metairie. Edgar owns Baru Bistro and Tapas, a little slice of small plate heaven; Brasa Churrasqueria, a South American steakhouse; and Basin Seafood &
Louisiana Cookin'2 min read
Zesty Shrimp
SHRIMP ARE QUITE POSSIBLY Louisiana’s most versatile seafood. They work well in all kinds of preparations, from gumbos to po’ boys and beyond. And though we love a good fried shrimp po’ boy, we are always looking for lighter ways to highlight the mil
Louisiana Cookin'2 min read
Unwind And Feed Your Soul In Louisiana.
Start your morning out on one of Louisiana’s many beautiful waterways. Find solace as you kayak among the large, buttressed bald cypress and tupelo trees in the bayous. Or create memories that become your next big fishing story, catching largemouth b
Louisiana Cookin'3 min readCooking, Food & Wine
Coastal Cravings
IN LOUISIANA, we are fortunate to have oysters available to us throughout the year, but we especially adore them during the colder months of winter. Whether served on the half shell with a bracing mignonette, fried and tossed into a hearty salad, or
Louisiana Cookin'3 min readCooking, Food & Wine
Fishing The Midnight Lump
I MUST ADMIT THAT I HAVE NEVER FISHED the Midnight Lump. Oh, but I’ve heard stories about it. In fact, I think the Midnight Lump may have been the birthplace of the phrase, “You should’ve seen the one that got away!” To the uninitiated, this fishing
Louisiana Cookin'3 min read
The Spirit Of Rex
AS WITH MUCH OF NEW ORLEANS cocktail lore, the way Ojen, an anise-based liqueur, won over New Orleanians and became a Carnival season staple is an unlikely and fascinating story. Ojen (pronounced oh-hen) originated in 1830 in the town of Ojén, Spain,
Louisiana Cookin'2 min readCooking, Food & Wine
Global Fare , Modern Flair
IN BATON ROUGE'S MID CITY NEIGHBORHOOD, a striking pink neon sign juxtaposed against a dark exterior welcomes guests to Soji: Modern Asian, the latest venture from Chef Ryan André and proprietor Chase Lyons. The name “Soji” means “gathering of people
Louisiana Cookin'4 min read
Fat Tuesday Feast
MAKES 20 SERVINGS One taste of this dish and you’ll wonder why you haven’t been glazing your hams with root beer all along. 1 (12-ounce) can root beer1 cup apple juice2 tablespoons Zatarain’s Root Beer Concentrate2 tablespoons apple jelly1½ tables
Louisiana Cookin'9 min read
All Things King Cake
Simply put, we can’t get enough king cake this time of year. From the classic cinnamon version to those filled with fruit and cream cheese, there are endless ways to enjoy this seasonal sweet. Mix it up this Mardi Gras with our rendition of the tradi
Louisiana Cookin'3 min readRegional & Ethnic
Weeknight CAJUN
HAVE YOU EVER WANTED TO PREPARE GUMBO on a weeknight, but decided against it because you thought it would take too long? We’ve all been there. The flavors of gumbo are complex, but it doesn’t have to take an entire afternoon of cooking to achieve the
Louisiana Cookin'6 min read
Hot Stuff
Take the turducken, for example: a deboned turkey stuffed with boneless duck and chicken, with cornbread dressing and pork stuffing between the layers. This poultry mash-up was invented in Maurice at Hebert’s Specialty Meats, which claims that a cust
Louisiana Cookin'3 min readCooking, Food & Wine
3 Ways With DEBRIS
If you’ve ever eaten a roast beef po’ boy in New Orleans, you know that the best versions leave you up to your elbows in gravy. You’ll know you’ve found a good one based on the number of napkins you use. It’s a messy yet exquisite experience. This st
Louisiana Cookin'4 min readCooking, Food & Wine
FIT FOR KINGS & QUEENS
The 12 days between Christmas and Epiphany can be filled with anticipation for the days of Carnival and the feasting that comes with them. Though the season is known for all manner of indulgent sweets, nothing is so ubiquitous as king cake. Leading u
Louisiana Cookin'2 min read
Doughy Delights
JUST LIKE GUMBO OR PO’ BOYS, beignets are an essential part of New Orleans cuisine. Essentially deep-fried pillows of dough beneath a blanket of powdered sugar, beignets can be found at various spots throughout the city, but they are also delightfull
Louisiana Cookin'2 min readCooking, Food & Wine
Parade Route Po’ Boys
CARNIVAL SEASON IS HERE, and that means untold thousands of people will soon line the streets of Louisiana for parade watching. Whether you’re setting up a spot on the neutral ground or hosting a party at home, you’ll want something quick and conveni
Louisiana Cookin'3 min readCooking, Food & Wine
Loyal To Local
WHAT HAPPENS when two self-proclaimed potato chip guys start making tortillas? It may sound like a punchline in the making, but the answer is a company called Hola Nola. Kevin Holden moved from California to Louisiana when Ron Zappe, founder of Zapp’
Louisiana Cookin'3 min readRegional & Ethnic
A Culinary Legacy
THE BEGINNING OF A NEW YEAR finds many of us planning for whatever comes next. But when looking forward, it can also be helpful to take a look back and reflect on where we’ve been. For us, that means turning to one of the most influential cookbooks t
Louisiana Cookin'5 min readCooking, Food & Wine
Beyond The Bayou
A COLORFUL FAÇADE surrounded by a white picket fence welcomes diners to Mosquito Supper Club in New Orleans, where 2015 Chef to Watch Melissa Martin has created an intimate dining experience to tell the stories of the fishermen and farmers who are th
Louisiana Cookin'2 min read
With A Twist
THE REAL FESTIVE TIME OF YEAR has begun in New Orleans. Pity the poor souls suffering the post-holiday doldrums. While they are sadly taking down their holiday decorations and twinkly lights, we are putting up Mardi Gras decorations, eating king cake
Louisiana Cookin'2 min read
Events
For three years, the Link Stryjewski Foundation has helped usher in Carnival season with a weekend of feasting and revelry known as Bal Masqué. The festivities return for another year to celebrate New Orleans’ Creole Carnival traditions, beginning wi

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