March/April 2024

Louisiana Cookin'

Authentic Cajun & Creole Cuisine

Louisiana Cookin'1 min readLeadership
Louisiana Cookin’
EDITORIAL DIRECTOR, FOOD Daniel Schumacher MANAGING EDITOR Whitney Durrwachter FOOD EDITOR Jan Potter FEATURES EDITOR Daniel Dubuisson EDITOR-AT-LARGE Jean-Paul Bourgeois SENIOR COPY EDITOR, FOOD Meg Lundberg EDITORIAL ASSISTANT Kaitlyn Shehee CONTRI
Louisiana Cookin'2 min read
Editors Letter
By now, you’ve probably noticed, but we’ve given Louisiana Cookin’ a makeover. After about 10 years with the old style, we thought it was about time to breathe some new life into our bimonthly love letter to the Bayou State, and we hope you love it a
Louisiana Cookin'4 min read
New & Irresistible
This family-owned restaurant in Lake Charles focuses on delivering traditional Latino dishes and cocktails to the area. Featuring a wide selection of authentic Cuban, Spanish, Venezuelan, and Dominican dishes, its cozy atmosphere is the perfect spot
Louisiana Cookin'1 min read
Strawberry Season
Strawberries ripe for the picking mean springtime is here, and there are endless ways to enjoy them. On their own, in salads, or in classic cakes and pies, these red gems are a must this time of year. They add a sweet and juicy touch to this appetize
Louisiana Cookin'4 min read
Crazy about Crawfish
As the rest of the country anticipates warmer weather, longer days, and fresh produce, Louisianans look forward to the return of mudbugs and backyard boils fill our social calendars. Although frozen Louisiana crawfish tail meat is available year-roun
Louisiana Cookin'3 min read
My Cucuzza Bella
Following Louisiana’s emancipation of enslaved people in 1864, planters desperately sought laborers and turned to the possibility of immigrant workers. A campaign ensued to recruit Sicilians to New Orleans. Many found work on the wharves, while other
Louisiana Cookin'4 min read
Carrying On The Chase Legacy
Amidst the rich tapestry of New Orleans’ culture, history, and culinary delights, Chef Edgar “Dook” Chase IV is bringing a new chapter to the Chase family legacy with his latest venture, Chapter IV. As the grandson of late chef and restaurateur Leah
Louisiana Cookin'4 min read
Essential Rice Dishes
MAKES 4 TO 6 SERVINGS ¼ cup unsalted butter1 cup chopped sweet onion½ cup chopped celery½ cup chopped red bell pepper½ cup chopped orange bell pepper2 cloves garlic, minced3 tablespoons all-purpose flour½ cup dry sherry1 cup seafood stock1 tablespoon
Louisiana Cookin'5 min read
Boudin 5 Ways
MAKES 8 TO 10 SERVINGS 2 pounds diced trimmed pork shoulder8 cups chicken broth1 tablespoon kosher salt½ pound chopped chicken liver or pork liver1 cup chopped yellow onion½ cup chopped green bell pepper4 cloves garlic, smashed4 cups cooked long-grai
Louisiana Cookin'4 min read
Sweet Side of Rice
MAKES 6 TO 8 SERVINGS (photo on page 50) 1 cup Arborio rice½ cup sugar½ teaspoon kosher salt¼ teaspoon ground cinnamon3½ cups whole milk⅓ cup heavy whipping cream1 tablespoon dark spiced rumCaramelized Bananas (recipe follows) 1. Preheat oven to 350°
Louisiana Cookin'4 min read
Family Feast
MAKES 6 TO 8 SERVINGS 4 cups water4 bags mint and rose blossom green tea*4 cups cold waterStrawberry Mint Syrup (recipe on opposite page)1 pound fresh strawberries, trimmed and frozenGarnish: fresh mint leaves 1. In a medium saucepan, bring 4 cups wa
Louisiana Cookin'5 min read
Born On The Bayou
Growing up in south Louisiana afforded me certain traditions that many folks would consider to be not just unique but a luxury. By “luxury,” I don’t mean monetarily expensive or lavish but luxury in the small, everyday moments, which, as a young man,
Louisiana Cookin'2 min read
Cajun Country Eats
There’s no end to the countless debates as to what signifies truly authentic Cajun eats, and we love joining in on them! Cajun cuisine is a unique Louisiana treasure, and there’s more than one way to pay homage to the traditions of this specialty. Wh
Louisiana Cookin'2 min read
Pretty Pastels
If you’re searching for a buttery, melt-in-your-mouth cookie, look no further than these sweet treats. All you’ll need are a handful of pantry-staple ingredients and your favorite freeze-dried fruit and you’re ready to whip up a beautiful batch of go
Louisiana Cookin'1 min read
Freshly Fried
Cajun seasoned shrimp and andouille sausage put a Louisiana-style spin on classic fried rice and make it ultra-hearty. Made with ingredients you probably have on hand, this is a recipe you’ll be reaching for time and again, and it will come together
Louisiana Cookin'3 min read
J.T. Meleck Distillers
In Branch, where the fertile soil tells tales of centuries-old traditions, a family legacy is deeply intertwined with the cultivation of rice. The J.T. Meleck story in Acadia Parish begins in the early 19th century, with records indicating that John
Louisiana Cookin'5 min read
Po’ Boy Save the Day
This time of year in south Louisiana, we are heavy into our crawfish season, so much so that some of us are almost needing a break from seafood. I know that might sound a bit crazy, but if you live here, you understand how often friends and family ho
Louisiana Cookin'4 min read
Nina Compton
In the realm of Louisiana, a tastemaker is a culinary maestro, blending traditions with innovations. A tastemaker elevates flavors, setting trends with a dash of creativity and a pinch of Southern charm. They’re the go-to gurus, turning ingredients i
Louisiana Cookin'4 min read
The Honeymoon Phase
Working in restaurants can be incredibly challenging. Long hours are the norm, and it’s demanding, both mentally and physically. The requirements often prevent us from having relationships, children, and pets. We have to give up time with loved ones
Louisiana Cookin'2 min read
Index & Resources
Crawfish Deviled Eggs 26 Crawfish Rangoon 23 Strawberry Balsamic Bruschetta 19 The Honeymoon Phase 93 Mint and Rose Strawberry Tea 59 Boudin Rolls with Spicy Cane Syrup 48 Crawfish Boudin and Tasso with Creamy Cheese Grits 47 Crispy Sheet Pan Boudin
Louisiana Cookin'1 min read
Fields of Grain
Rice has been in production throughout Louisiana since the 19th century, and while it’s hard to think of a single ingredient that is more important to Cajun and Creole dishes, the crop has important environmental effects as well. Many farmers convert

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