Louisiana Cookin'

“Whose idea was it to put boudin in that gumbo?” a Cajun chef asked me with some degree of incredulity. I braced myself, looked him in the eye, and explained that it was my idea to put boudin in a shrimp gumbo. (You can see it for yourself on page 52

Last autumn, Metairie became home to a fresh new alfresco dining experience called Parish Line Bistro. The transformed Metairie Road restaurant is the former home of longstanding spot Metry Café that closed during the COVID-19 pandemic. The new two-s

BRUNCH IS OFTEN A DECADENT MEAL, but with a few powerhouse ingredients, you can also make it quite healthful. This beautiful protein-packed quiche substitutes lower-carb sweet potatoes for the expected dough crust and incorporates kale for a boost of

OF THE VIBRANT COLORS TO pop up during the Louisiana spring, red and golden beets are some of the most radiant. Despite their appearance and health benefits, they don’t get as much love as they should. These recipes will excite beet lovers, and hopef

EACH WINTER, WHEN TEMPERATURES DROPPED and wild oysters were ready to be harvested, Jason Pitre’s late grandfather Antoine “Whitney” Dardar would venture into oyster-rich ponds and canals off the coast of Lafourche Parish in a pirogue and rake up the

SPRING MORNINGS ON RIVER ROAD could be a little chilly, but that did not stop the chatter of six brothers tramping down the gravel road to St. James School. Across the pastures, we could see newborn calves wobbling on unsteady legs. Birds whistled an

GW Fins 808 Bienville St. • New Orleans gwfins.com WHEN EXECUTIVE CHEF MICHAEL NELSON BEGAN AT THE famed French Quarter restaurant GW Fins 17 years ago, he knew he wanted to take a closer look at the seafood that came through the doors each day. “I w

MAKES 4 SERVINGS (photo on page 37) Crawfish loves garlic, butter, and pasta. 1 cup unsalted butter2 tablespoons minced shallot1 tablespoon minced garlic½ cup dry white wine1½ teaspoons kosher salt⅛ teaspoon crushed red pepper1 pound crawfish tails,

MAKES ABOUT 3 QUARTS Putting tomatoes in a Cajun jambalaya is a touchy subject, but they’re a delightful addition in this soup. 2 tablespoons unsalted butter3 ounces tasso, finely chopped1 (12-ounce) package andouille sausage, cut into ¼-inch slices

THE AIR FRIER MAY BE RELATIVELY new to many homes around the Bayou State, but its ease of use and versatility makes it an appealing tool to add to your kitchen. In addition to frying chicken, warming leftovers, and even making hard cooked eggs, these

That’s It! Preservation Hall Jazz Band Ella and Louis Ella Fitzgerald and Louis Armstrong “Black Bottom Stomp” Jelly Roll Morton Say That to Say This Trombone Shorty Wish Someone Would Care Irma Thomas MAKES 6 SERVINGS This decadent entrée features a

ONE DEEP-FRIED TREAT REIGNS supreme in Louisiana. Beignets are an oh-so-sweet calling card for the Bayou State and can be found on restaurant and café menus all year long. Many are go-to spots for locals and visitors alike, but one thing is certain—w

THE REST OF THE WORLD HAS four seasons, but here in Louisiana, we have more like 11 seasons. There’s gumbo season, king cake season, tailgating season, shrimp season, oyster season, and, of course, crawfish season, among others. Now, many will say th

FOR ITALIAN AND SICILIAN LOUISIANANS, the Feast of St. Joseph is marked with prayer and the construction of food-laden altars. These elaborate structures typically contain a statue of St. Joseph and votive candles at its head, flanked by copious amou

FOR A SATISFYING MEAL that comes together quickly, do as the Cajuns do and turn to étouffée. Get the rice cooking just before you start the roux, and this comforting dinner will end up coming together at about the same time. MAKES 4 SERVINGS This éto

Lagniappe Leftovers by Susanne Duplantis makeovermyleftover.com TALENTED CHEF AND LOVER of leftovers Susanne Duplantis began her culinary journey on a stepstool in her MeMaw’s kitchen in Algiers. She was anything her grandmother needed: a pot stirrer

BEFORE ARRIVING IN New Orleans and blazing a culinary trail, Chef Martha Wiggins was born and raised in Washington, DC. The decision to relocate stemmed from a long-held affinity for the Crescent City formed during several family visits as a child. W

THIS TIME AROUND, I WANTED TO USE ONE OF my original creations. This Papaya Papi is something completely unique, with no ties to any traditional tiki drinks or other classic bar cocktails. Before I started at Beachbum Berry’s Latitude 29, they used t