May/June 2024

Louisiana Cookin'

Authentic Cajun & Creole Cuisine

Louisiana Cookin'1 min read
Louisiana Cookin'
EDITORIAL DIRECTOR, FOOD Daniel Schumacher MANAGING EDITOR Morgan Crawford Scott FOOD EDITOR Jan Potter FEATURES EDITOR Daniel Dubuisson EDITOR-AT-LARGE Jean-Paul Bourgeois SENIOR COPY EDITOR, FOOD Meg Lundberg EDITORIAL ASSISTANT Kaitlyn Shehee CONT
Louisiana Cookin'2 min read
Editors Letter
These are the bons temps, people. This is the time of year when we get pretty much the best of what Louisiana has to offer. Farmers’ markets brimming with delicious produce? Check. A bevy of festivals to choose from every weekend, each with a killer
Louisiana Cookin'4 min read
New & Irresistible
PRESENTED BY CAMELLIA BRAND NEW ORLEANS porgysseafood.com Located in Mid-City New Orleans, Porgy’s Seafood Market was founded by four members of New Orleans’ restaurant community (Caitlin Carney, 2018 Chef to Watch Marcus Jacobs, and Chefs Dana Honn
Louisiana Cookin'1 min read
Southern-Inspired Salad
MAKES 4 TO 6 SERVINGS ¼ cup olive oil2 tablespoons cane vinegar1 tablespoon stone-ground mustard1 teaspoon Creole seasoning½ teaspoon kosher salt¼ teaspoon ground black pepper1½ pounds large ripe tomatoes, cut into wedges3 cups cooked black-eyed peas
Louisiana Cookin'5 min read
Sweet Louisiana Shrimp
THE BROWN SHRIMP might not have the sexiest name for a crustacean, especially when you look at other shellfish like spot prawn or ruby red shrimp, but what it lacks in pizzazz, it makes up for in flavor. In my household growing up, shrimp season mean
Louisiana Cookin'3 min read
Hunters For The Hungry
Memorial Day weekend is the unofficial start of summer, which translates to “hunting season opens in four months” for my fellow hunters and me. While we bask in the sun on the beaches from Gulf Shores, Alabama, to Destin, Florida, or relax closer to
Louisiana Cookin'5 min read
A Kitchen with Heart & Soul
MaMou is a modern French brasserie bringing a fresh dose of refined European technique to the Crescent City. The whimsical and sumptuous fare within beckons guests from the streets of the French Quarter thanks to co-owners Chef Tom Branighan and somm
Louisiana Cookin'3 min read
Hot Times
MAKES 1 PINT Our take on this spicy and garlicky Southeast Asian condiment is justas versatile as it is delicious. Spread it on grilled shrimp skewers, or use it on heartier proteins, like chicken and beef. The options are limitless! 1 pound Fresno c
Louisiana Cookin'4 min read
Farm Fresh
MAKES 8 TO 10 SERVINGS 2 pounds fresh squash, cut crosswise into ¼-inch-thick slices1 cup chopped yellow onion1 tablespoon kosher salt2 cups shredded sharp Cheddar cheese2 cups shredded smoked Gouda cheese1 sleeve buttery round crackers (about 30 cra
Louisiana Cookin'6 min read
Summer Sweets
MAKES 16 Cherries can be substituted with 3 cups of other fruits like chopped peaches, blueberries, or blackberries. 3 cups fresh or thawed frozen pitted sweet cherries½ cup sugar¼ cup water2 tablespoons cornstarch2 tablespoons fresh lemon juice2 tab
Louisiana Cookin'3 min read
Three Cheers
MAKES 1 1 (12-ounce) lager beer1½ ounces Aperol or Campari½ ounce fresh orange juice½ ounce fresh lemon juiceGarnish: lemon wedge 1. In a chilled glass, pour beer. Stir in Aperol or Campari, orange juice, and lemon juice. Garnish with lemon wedge, if
Louisiana Cookin'4 min read
Creole Tomatoes
EACH YEAR, we wait in eager anticipation for the time when Creole tomatoes start to appear in markets and at roadside stands. The term “Creole tomato” means that the tomato was grown in south Louisiana’s rich alluvial soil, and because they stay on t
Louisiana Cookin'2 min read
Summer Food Festivals
Summertime in Louisiana can get sweltering, and many choose to stay inside to beat the heat. While we’re fans of blasting the air conditioning, we also know there’s treasure to be had if we get outside and embrace all that Louisiana has to offer this
Louisiana Cookin'2 min read
Parfait Perfection
The beauty of a parfait lies in its versatility—stack layer upon layer of flavor and texture to create a stunning dessert with a signature look. This version pays homage to the classic café au lait, plus a dollop of Bourbon Whipped Cream and a light
Louisiana Cookin'1 min read
Big, Bold Flavor
Fried seafood often gets the spotlight when it comes to po’ boys, but when you generously season flaky catfish and pair it with a light, fresh slaw, it’s not only going to hit the spot but also steal the show. Pair it with your favorite pint for the
Louisiana Cookin'3 min read
2 Sisters’ Salsa
The sun-kissed fields of central Louisiana stretch far and wide, but one in particular in southern Avoyelles Parish is giving new meaning to a generations-old legacy. A family venture, 2 Sisters’ Salsa was born from a farming family’s passion for fre
Louisiana Cookin'3 min read
Red Stick Revelry
A natural crossroad for Louisianans, Baton Rouge is a melting pot for the state’s culinary traditions. Drawing from both Cajun and Creole culinary cultures, Baton Rouge has everything from country classics like boiled crawfish to more sophisticated s
Louisiana Cookin'4 min readDiet & Nutrition
Hurricane Season
It’s just about time to start cleaning out the freezer, stocking up on dry goods, and checking in with friends and family. To help alleviate some of the stress of preparations, I invite you treat yourself to a hurricane cocktail, a tropical elixir me
Louisiana Cookin'2 min read
Index & Resources
Crab Salad-Stuffed Tomatoes and Cucumbers 68 Crawfish Jalapeño Poppers 44 Pepper Chowchow 45 Pickled Okra 51 Roasted Pepper Pimiento Cheese 45 Bayou Bubbler 63 Beer-mosa 63 The Hurricane, Optimized 94 Roasted Red Pepper Bloody Mary 45 Taproom Mule 63

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