Louisiana Cookin' March/April 2022

ONE OF MY EARLIEST food memories is my grandfather teaching me to peel boiled crawfish in my parents’ backyard. Up until that point, he or one of the other adults in the family had done the hard work for me, handing me a tail in between bites of their own. He showed me how to twist and pull the tail from the head, peel off the rings of shell around the tail meat, and pull the meat out of the remaining shell. My technique has vastly improved since those days, and I look forward to getting together with my family each spring for crawfish boils. We always have a blast coming up with new ingredients to add to the pot, and the memories we make standing around newspaper-lined tables and…

CHEMIN À LA MER NEW ORLEANS Chef Donald Link’s latest restaurant, Chemin à la Mer, opened the day after Thanksgiving 2021 in the Four Seasons Hotel New Orleans. French for “pathway to the sea,” Chemin à la Mer blends Louisiana flavors with classic French technique. The menu showcases oysters, specialty steaks, and fresh seafood and incorporates flavors inspired by Donald’s Louisiana heritage and world travels. Signature dishes include Côte de Boeuf for Two, Pan-Seared Jumbo Shrimp with white beans and pistou, Snapper Ceviche, and more. fourseasons.com/neworleans ACADIAN SLICE PIES LAFAYETTE Korey Champagne started selling hand pies at the Lafayette Farmers and Artisans Market in 2016 before leaving his paramedic job to pursue baking full time. Soon, Korey will take his pies on the road when he finishes work on his food truck, from…

AIR FRYERS have taken the culinary world by storm, and it’s easy to see why. This countertop convection oven helps you get dinner on the table easier and faster, and since it doesn’t require a lot of oil, your meals will be healthier, too. An air fryer circulates hot air at high speed, giving you crispy fries, chicken wings, vegetables, and more without having to submerge them in oil. Whether you’re an air fryer newbie or you’ve had one for years but are looking for new recipes, this shrimp recipe is sure to become one of your go-to weeknight dinners. It’s quick and easy, with minimal prep, making it ideal for busy nights when you don’t have a lot of time to cook and clean up. AIR FRYER CREOLE SHRIMP DINNER MAKES…

WHETHER WE’RE SNACKING on them fresh, roasting them as a side dish, or shredding them for desserts, carrots are one of our favorite vegetables. Not only are carrots delicious, but they are also packed full of vitamins and nutrients (which benefit more than just your eyesight, like the old adage). Plus, they’re a great ingredient to cook with since they work well in all sorts of sweet and savory recipes. These crunchy, healthy veggies get lots of love during the spring months, but they’re available all year round and are a fantastic way to add color and flavor to your cooking throughout the seasons. If you’re looking for the best ways to enjoy carrots, we’ve come up with a few new preparations beyond the same old carrot cake or glazed…

THERE WAS ALWAYS SOMETHING happening on River Road where I grew up. Because there were six boys in a family of eight children, you can bet the Folse boys were always in the thick of things. One day, we decided to thumb a ride to Donaldsonville, just a few miles upriver. As we strolled through the metropolis, word on the street was about a St. Joseph altar on River Road in Abend, where Sicilian immigrants had settled at the turn of the century. We had heard about St. Joseph altars but had never seen one. A merciless drought in the Middle Ages killed Sicily’s vegetation, leaving the people to die of hunger and thirst. The poor people prayed to St. Joseph for intercession, promising to honor him perpetually on his…

IF THERE WERE ONLY ONE DISH that was essentially New Orleanian but relatively unknown outside the Crescent City, gumbo z’Herbes would be it. This gumbo, which eschews the typical seafood and chicken-and-sausage flavor combinations, centers on a variety of hearty greens that receive a flavor boost from smoked pork. Traditionally served on Holy Thursday (also known as Maundy Thursday), this annual dish sustains and invigorates Catholic diners for the Good Friday fast and has served as a community gathering point at a few Creole establishments, like Dooky Chase’s Restaurant. Traditional gumbo z’Herbes, which is short for the French gumbo aux herbes and pronounced “gumbo zerb,” “zab,” or “zeb,” starts with a collection of hearty greens (often including cabbage, radish and carrot tops, mustard greens, parsley, and watercress) and hunks of salty…