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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' January - February 2013

Louisiana Cookin' is the only national magazine for the connoisseur of Louisiana's unique culture, cuisine, and travel destinations - and now you can enjoy every single page on your tablet! Each issue contains more than 50 authentic recipes, with tips from professional chefs and home cooks alike.

United States
Hoffman Media
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6 Issues


access_time3 min.
on the route

Living on a parade route in New Orleans makes it easy to hunker down and enjoy Mardi Gras revelry from the comfort of my own home. Young children watch floats while perched on decorated ladders as the parades’ horseback lieutenants trot past, tossing doubloons to the waiting masses. It’s tempting to stay in my relatively quiet neighborhood. It’s easy to keep things close to home, but I would be missing out. Between masked balls, small neighborhood parades, and Mardi Gras Indians, there are dozens of ways to celebrate. And that’s just in the Crescent City. In the heart of Cajun Country, travel writer Janis Turk shows us how Acadians celebrate carnival. She captures the spirit of the Courir de Mardi Gras (page 39) and shows us that while it is distinctly…

access_time2 min.
readers’ letters

I was one of the participants in the 2012 Sweet Rewards Recipe Contest, and I want to thank you for that opportunity. Even though I didn’t win, it was great fun. I am 73, grew up on a hardscrabble farm, and have been a sweet potato aficionado ever since. In the country school where I served time, it was not at all embarrassing to open your #5 brown paper bag and pull out a sweet potato for lunch. I loved them. About one-third of the recipes I submitted came from my grandmother. Another third comprised sweet potato recipes I’d found and tinkered with over the years, and the rest were invented just for the contest. Count me in for next year. Now that I know what you’re looking for, I think…

access_time2 min.
the cajun-french connection

Butter Bean Cassoulet with Andouille MAKES 6 SERVINGS Courtesy Anna C. Scott, Atlanta, Georgia 2 tablespoons extra-virgin olive oil 1 medium yellow onion, chopped 2 carrots, chopped 7 ounces andouille sausage, halved lengthwise and sliced ½ inch thick 2 cloves garlic, sliced 3 plum tomatoes, diced 1 teaspoon chopped fresh thyme ½ teaspoon kosher salt ¼ teaspoon ground black pepper 1 (15.5-ounce) can butter beans, drained and rinsed ½ cup reduced-sodium chicken stock 2 dashes hot sauce 1 dried bay leaf 2 tablespoons yellow cornmeal, divided 2 tablespoons chopped fresh parsley, divided 2 tablespoons butter, diced, divided 1. Preheat oven to 350°. Lightly spray the bottom and sides of 6 (7-ounce) ramekins with nonstick cooking spray, and place on a baking sheet. 2. In a 4-quart Dutch oven, heat olive oil over medium-high heat; add onion and carrots, and cook, stirring occasionally, until onions are translucent, about 7 minutes.…

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hopin for luck

Along with collard greens, Hoppin’ John is one of the most popular New Year’s Day “good fortune” dishes in the South. This year, we’re taking a new look at this old favorite and livening it up a bit. By adding crispy andouille and a sweet, smoky cane syrup vinaigrette, you’ll feel luckier with the first bite. Don’t forget to share! _ Hoppin’ John MAKES 6 TO 8 SERVINGS 1/4 cup apple cider vinegar 1/4 cup cane syrup, such as Steen’s 1/4 cup olive oil 2 teaspoons Creole seasoning 2/3⁄? cup minced shallot 3/4 pound andouille sausage, cut in .-inch cubes 4 cups water 1 (16-ounce) bag frozen black-eyed peas, thawed 2 teaspoons salt 1. cups frozen sliced okra, thawed and patted dry Hot cooked rice Hot sauce (optional) 1. In a small bowl, whisk together vinegar, cane syrup, oil, and Creole seasoning; add…

access_time4 min.
local chefs get national nods

The last few months of 2012 were so jam-packed with food and restaurant news in Louisiana that I can only offer short takes here, but all are worThmentioning. First, hats offand a respectful bow to Horst and Karen Pfeifer, owners of the fabled Middendorf’s Seafood Restaurant in Manchac, Louisiana. The Pfeifers were once again challenged by the elements when Hurricane Isaac flooded Middendorf’s, just like in 2008 from Hurricane Ike. These unstoppable folks had the restaurant back up and running with in days. If there is a harder working family in the business, I have not met them. Meanwhile, kudos to Pastry Chef Tariq Hanna of Sucré in New Orleans, who became a member of the 2012 Class of State Chefs this past fall. The honor comes from the U.S. Department…

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rising from theblind

Every year I look forward to hitting the ground blinds of souThLouisiana, where I’m guaranteed to fill the sky with steel spheres explosively evacuating their encasing shells. Duck season brings me to Jennings, Louisiana, between Lafayette and Lake Charles. During my time at Louisiana State University, I managed to make several great friends in the area. On the banks of rice and crawfish ponds scattered all over that part of the state, many ground blinds await early-morning hunters. I find my spot, a bit southwest of Jennings, with Brent Broussard, his father, Billy, and my buddy, Brandon. Snow geese, grey geese, wood ducks, mallards, and teal honk and quack before the sun rises over the bayou. We sit patiently, looking up into the sky. Mr. Billy plays some tunes on his…