Innholdsfortegnelse for March/April 2024 i Louisiana Cookin'

Spring Cleaning Louisiana Cookin’ gets a refresh 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 as much as we do. Don’t worry, though—we didn’t throw the baby out with the bathwater. In this issue (and moving forward), you’ll still find some of your favorite columns and personalities—including the legendary Chef John D. Folse—while we also introduce some new elements. One introduction of note is that of our editor at large, Jean-Paul Bourgeois. This Houma native grew up on the bayou, attended culinary school at Nicholls State University, had a career as a…

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-round, there is nothing quite like enjoying it during crawfish season in Louisiana each spring. Choose This should go without saying: Only buy Louisiana crawfish products. The flavor is superior and you’re supporting local industry. DIY These recipes call for frozen crawfish tails, but you can always peel your own boiled crawfish, expecting about 1 pound of tail meat for every 10 pounds of crawfish. Crawfish Rolls MAKES 5 1 (16-ounce) package frozen crawfish tails, thawed½ cup sliced celery½ cup mayonnaise2 tablespoons minced red onion2 tablespoons fresh lemon juice1½ teaspoons Cajun Seasoning (recipe…

Crawfish Étouffée 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 hot sauce2 dried bay leaves2 teaspoons kosher salt½ teaspoon ground black pepper1 (16-ounce) package frozen crawfish tails, thawed and drainedEssential Long-Grain Rice (recipe on page 40)Garnish: chopped fresh parsley 1. In a large skillet, melt butter over medium heat. Add onion, celery, bell peppers, and garlic; cook, stirring occasionally, until tender, 5 to 7 minutes. Add flour, and cook, stirring until combined and lightly toasted, 1 to 2 minutes. Slowly add sherry, stirring until fully combined and smooth. Stir in stock, hot sauce, bay leaves, salt, and black pepper.…

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 goodies that will steal the show at all of your seasonal celebrations, from Easter and Mother’s Day to baby or wedding showers and spring luncheons. Pastel Butter Cookies MAKES ABOUT 36 1¾ cups unsalted butter, softened1 tablespoon vanilla extract2½ cups confectioners’ sugar, divided4 cups all-purpose flour1 teaspoon kosher salt¾ cup freeze-dried fruit (see note) 1. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and vanilla at medium speed until smooth, 2 to 3 minutes. 2. With mixer on low speed, gradually add 1¾ cups confectioners’…

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 host boils during crawfish season. Whether it’s a festival or just your mom and dem boiling at da house, you can find someone boiling crawfish just about every weekend. As wonderful as boiled crawfish can be, I personally can only eat so much of it ’til I’m looking for something else to eat on the weekends. It’s actually not uncommon for local seafood restaurants to have menu items such as roast beef po’ boys and a side of onion strings. For one,…

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 on holidays and regularly miss gatherings and vacations. Even hobbies can be hard to maintain. If you ask a bartender what they most love about their job or why they do it, they might say the artistry, the flexibility, or the challenge—but most likely, you will hear about the deep connections formed with individuals over time and the personal reward of making people happy. While bartending, you can make someone’s day, week, month, or year. You can create a regular, a lifelong friend, or even meet your spouse. I’m no exception…

Area 337 LAKE CHARLES | @area337lc 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 for dining with friends and family. Following a devastating fire that closed the restaurant in 2023, the southwest Louisiana community came together to rebuild this much-loved establishment with owner Gus Garden. Born and raised in the Dominican Republic before moving to Florida as a teenager, Gus worked in the restaurant industry, acquiring the skills and knowledge to own his own restaurant. Dakota Restaurant | COVINGTON | thedakotarestaurant.com The Dakota Restaurant has reopened to great anticipation in downtown Covington. Its charming new location features contemporary Louisiana cuisine using fresh…

NO. 1 Boudin 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-grain white rice1 cup chopped green onion½ cup chopped fresh parsley2 teaspoons Creole seasoning⅛ teaspoon crushed red pepper 1. In a Dutch oven, place pork shoulder. Add broth and salt; bring to a boil over medium-high heat. Reduce heat to medium, cover, and simmer until pork is tender, 45 minutes to 1 hour. 2. Add liver, yellow onion, bell pepper, and garlic to pork shoulder, and cook, stirring occasionally, until liver is tender, about 15 minutes. Drain, and let cool for 20 minutes. 3. In the work bowl of food processor,…

“Louisiana has an incredible diversity of outdoors to it—especially when it comes to wild pursuits like hunting and fishing—and it’s small enough for where it doesn’t take you long to get wherever you want. But my point is that the outdoors is so accessible, not just from a density of hunting and fishing but also logistically where things lie in the state; you can really find a place to hunt and fish anywhere.”—JEAN-PAUL BOURGEOIS 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, I often overlooked and took for granted. Hunting, fishing, trapping, and foraging often…

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 with ease. Cajun Fried Rice MAKES 6 SERVINGS 2 pounds peeled and deveined medium fresh shrimp1 tablespoon Cajun seasoning1 (12-ounce) package andouille sausage, sliced crosswise1 cup chopped yellow onion2 cloves garlic, chopped1 tablespoon vegetable oil6 cups cooked long-grain white rice1 (12-ounce) bag frozen mixed vegetables, thawed3 large eggs, scrambled and chopped¼ cup soy sauce¼ cup mayonnaise1 tablespoon hot sauceGarnish: sliced green onion 1. Pat shrimp dry. In a medium bowl, toss together shrimp and Cajun seasoning. Refrigerate for 1 hour. 2. In a Dutch oven, cook andouille and…

RECIPE INDEX APPETIZERS Crawfish Deviled Eggs 26 Crawfish Rangoon 23 Strawberry Balsamic Bruschetta 19 BEVERAGES The Honeymoon Phase 93 Mint and Rose Strawberry Tea 59 BREAKFAST Boudin Rolls with Spicy Cane Syrup 48 Crawfish Boudin and Tasso with Creamy Cheese Grits 47 Crispy Sheet Pan Boudin and Sweet Potato Hash with Fried Eggs 47 DESSERTS Bananas Foster Baked Rice Pudding 55 Coconut Mango Sticky Rice Pudding 56 Pastel Butter Cookies 75 Pistachio Honey Calas 56 Rice Flour Madeira Cake 55 River Road Crisp Rice Bars 56 MAINS Baked Cucuzza 28 Boudin-Stuffed Bell Peppers 47 Cajun Fried Rice 78 Chicken Fricassee 64 Crawfish Étouffée 38 Crawfish Rolls 23 NOLA BBQ Shrimp 69 Rabbit Sauce Piquant 70 Red Beans and Rice 38 Roast Beef Po’ Boys 85 Seafood Jambalaya 40 Spicy Crawfish…

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 appetizer that’s perfect for serving before Easter supper. Strawberry Balsamic Bruschetta MAKES 10 TO 12 SERVINGS 1 (16-ounce) container fresh strawberries, trimmed and quartered3 tablespoons white balsamic glaze¼ teaspoon kosher salt24 (¼-inch-thick) slices French baguette¼ cup olive oil½ cup mascarpone cheese¼ cup heavy whipping cream2 tablespoons confectioners’ sugarGarnish: thinly sliced fresh basil, flaked sea salt 1. In a medium bowl, combine strawberries, balsamic glaze, and kosher salt. Let stand for 1 hour. 2. Preheat oven to 425°. 3. On a baking sheet, place baguette…

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 Chase—also known affectionately as the “Queen of Creole Cuisine”—Dook’s decision to pursue a career in the family business was as natural as the aroma of gumbo wafting through his grandmother’s kitchen. Growing up in Dooky Chase’s Restaurant, his earliest experiences were not as a chef but as a young member of the family, navigating through the roles of dishwasher, cashier, and table server in the iconic Creole eatery. However, it was those early days spent washing dishes and pots in his grandmother’s kitchen that ignited the culinary spark…