Louisiana Cookin' May/June 2021

RAISED IN SOUTH LOUISIANA, I have always had an appreciation for New Orleans’ unique culture and traditions, but what I love most about this magazine is that it has opened my eyes to all the people, places, and foods across the state that make Louisiana an incredible place to live and eat. No matter what part of the state you find yourself in, there is so much to be celebrated. That’s why we are proud to present our third annual LA 31 Food & Travel Awards, featuring Louisiana’s best dishes, destinations, experiences, products, and recipes. This year’s winners range from incredibly crispy and juicy fried chicken at McHardy’s Chicken & Fixin’ in New Orleans to the famous Crawfish Bread from Panaroma Foods in Marksville. Spring and summer are a great time…

COLUMNS NEW ORLEANS The Columns Hotel has long been a favorite spot to sip cocktails while overlooking St. Charles Avenue. Now known as Columns, the historic mansion has been carefully renovated and features an expansive garden, second floor event and dining space, guest lounge, and roof deck and bar. Chef Michael Stoltzfus of Coquette leads the bar and restaurant, where diners can enjoy Southern cuisine with dishes like Broadbent Country Ham with pimiento cheese and puffed shrimp chips. thecolumns.com TUJAGUE’S RESTAURANT NEW ORLEANS New Orleans’ second-oldest restaurant has relocated to 429 Decatur St., just four blocks from its former home. The new location is three stories and features seven dining rooms (one dedicated to the Krewe of Iris), a balcony, and a courtyard. The owners brought as much as they could from the…

BAKING EN PAPILLOTE, or in parchment paper packets, is one of our favorite ways to prepare fish. When sealed and placed in the oven, the packet traps steam, so the fish will remain moist and flavorful. It’s also a quick cooking method, which means it’s a great weeknight dinner fix or an impressive dish to serve company. In this recipe, we used red snapper fillets along with fresh vegetables, including asparagus, bell peppers, potatoes, and onions. Garlic, parsley, and lemon slices infuse the fish and vegetables with aromatic flavors. RED SNAPPER EN PAPILLOTE MAKES 4 SERVINGS Steaming fish and vegetables in parchment paper packets makes for a quick and delicious dinner. 6 baby red potatoes1 teaspoon Creole seasoning*, divided4 (6-ounce) skinless red snapper fillets1 pound fresh asparagus, trimmed and cut into 4-inch pieces1 medium…

AS CREOLE TOMATO SEASON reaches its peak, we start dreaming up new ways to make the most of the beloved summertime crop. Creole tomatoes are grown in south Louisiana, usually in Plaquemines and St. Bernard Parishes. The rich alluvial soil in these areas contributes to a unique terroir that gives Creole tomatoes a sweet flavor. This summer, try baking them in a cheesy tomato pie, tossing them with lump crabmeat in a refreshing pasta dish, or blending them with other fresh vegetables for a refreshing gazpacho. CREOLE TOMATO PIE MAKES 1 (9-INCH) PIE This gorgeous tomato pie is filled with an irresistible mixture of goat cheese and mozzarella. 1 cup all-purpose flour¼ cup self-rising cornmeal mix2¼ teaspoons kosher salt, divided¼ teaspoon plus ⅛ teaspoon ground black pepper, divided½ cup cold unsalted butter, cut into…

“JAMBALAYA, crawfish pie, filé gumbo, ’cause tonight I’m gonna see my ma cher amio …” Hank Williams Sr. energized country music fans with his song “Jambalaya (on the Bayou).” Nearly 70 years later, this legendary song of Louisiana still ranks with Doralice Fontane’s “Give Me Louisiana” and Jimmie Davis and Charles Mitchell’s “You Are My Sunshine.” Beyond the lyrics, what makes jambalaya a much-desired dish not only for locals but also for visitors? Like Louisiana’s culture and cuisine, jambalaya has a complex genealogy. Many peoples have contributed to Louisiana’s cuisine, with the primary regions being Native America, Spain, France, Africa, Germany, England, and Italy. Over a period of approximately 200 years—from the arrival of Iberville and Bienville in 1699 until the last Sicilians disembarked in New Orleans around 1910—settlers of Louisiana intermarried,…

SOUTH LOUISIANANS have enjoyed the unique taste and texture of Evangeline Maid bread for more than 100 years. Though a few things have changed over the past century, the brand holds a special place in the hearts of people from south Louisiana. “I have people who leave our area quite often … and they call up—usually I get a phone call a week sometimes—and they say, ‘Where’s the closest spot for Evangeline Maid?’” says Farley Painter, general manager of Flowers Baking Company of Lafayette, a subsidiary of Flowers Foods, which acquired the business in 1976. Evangeline Maid can be found throughout the Acadiana region, from Lake Charles to Thibodaux and Bunkie down to Morgan City. Joseph Huval opened the iconic Acadiana bakery in 1919 in Youngsville with a $50 bonus for serving…