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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' March - April 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_time2 min.
taking stock

In southeast Louisiana, nothing says springtime quite like a bubbling cauldron full of spicy crawfish. Sure, there are probably red potatoes, corncobs, mushrooms, hunks of andouille, and heads of garlic bobbing around in there, but the mudbugs are the stars. They are the reason everyone huddles around the picnic table on those endless evenings. When the boil is over and satisfied hosts and guests alike survey the wreckage— soggy newspaper, mounds of shells, paper towels—it’s hard not to be thankful for our local bounty. As much as we’d like it to last forever, crawfish season will be over before we know it. But even with as many mudbugs as I cook and eat during these months, I can’t help but crave them yearround. Thankfully, some Cajun thrift has worn offon me during…

access_time2 min.
readers' letters

While I was reading “Coffee Kings of the Crescent City” in the January/February [issue of] Louisiana Cookin’, I remembered the Café Brulôt I had at Brennan’s Restaurant on my first trip to New Orleans in 1973. Presented tableside with flaming liqueur rolling down the orange peel, that dish really added a lot of magic to the visit. Do you have any tips for preparing one at home? —Rachelle Wooley Greensboro, NorThCarolina There are just some dishes that we think are best left to the professionals, and Café Brulôt is one of them. The combination of strong coffee, brandy, spices, and citrus peel is certainly delightful, and impressive with out a doubt, but having a large silver bowl of fire can be daunting in a home environment (we’ve seen flames jump 3 to 4…

access_time2 min.
étouffée reimagined

When Robyn Smith of Plaquemine, Louisiana, saw our May/June 2009 issue’s recipe for Deep Fried Red Beans and Rice, she had a great idea: Instead of using left over red beans and rice to make a crowd-pleasing appetizer, she substituted crawfish étouffée. Paired with a smoky, creamy chipotle-ranch dipping sauce, this dish was an instant hit at her springtime parties. And with the abundance of mudbugs this time of year, it’s a shame to let any of them go to waste. To thank her for this recipe, we’re sending her a Louisiana Cookin’ Cajun Creole Recipe Collection CD. Send your favorite home recipes to daniel@louisianacookin.com, and if we print yours, you’ll receive a fabulous prize. FRIED CRAWFISH ÉTOUFFÉE BALLS MAKES 10 BALLS Courtesy of Robyn Smith Plaquemine, Louisiana 2 cups Quick Crawfish Étouffée, recipe follows 2 ¼…

access_time1 min.
sweet heat

For a twist on the classic deviled egg, we paired sweet Louisiana crabmeat with Sriracha sauce, a spicy garlic-chile condiment with Thai and Vietnamese influences. These days, Sriracha is a common sight in well-stocked supermarkets and can be typically found in the international foods aisle. Don’t be afraid to get a big bottle:Once you’ve tried Sriracha, you’ll likely begin craving its flavorful heat with foods you’d normally eat with hot sauce. SPICY CRAB DEVILED EGGS MAKES 4 SERVINGS 6 hard-cooked eggs, peeled 4 ounces lump crabmeat, picked free of shells ½ stalk celery, finely chopped 3 tablespoons chopped fresh chives, plus more for garnish 2 tablespoons sour cream 1 tablespoon mayonnaise 1 tablespoon Creole mustard 1 tablespoon fresh lemon juice 1 teaspoon Sriracha sauce, such as Huy Fong ½ teaspoon salt ¼ teaspoon ground black pepper Garnish: cayenne pepper 1. Using a sharp knife, cut offthe top 1/2 inch…

access_time5 min.
pop-ups and page-turners

If you haven’t heard of pop-up dining yet, chances are you will find it happening soon in your town or somewhere nearby. A pop-up is a restaurant (or dining experience) that shows up for a limited time—sometimes just once, or just once a week, or periodically. Pop-ups generally do not have their own venue, so they oft en use another restaurant or a private event space. But here’s the best part: Pop-ups are usually a lot more fun than your average dining experience because they don’t really have a set of rules. They oft en get away with things that permanent establishments can’t. For instance, in Baton Rouge recently, guests at a pop-up event found their cobb salad appetizer served from trays precariously balanced on the abs of models lying flat…

access_time3 min.
post-dramatic crawfish boil syndrome

Where I come from, tender morsels of mudbugs escape their crustaceous confines faster than the beat of a woodpecker. The moment a batch of hot, spicy, steamy crawfish hits a newspaper-lined table, crowds of hungry Cajuns descend. These hyenalike scavengers quickly gobble up the pile of delicious crawfish. Tails are pinched, heads are sucked, and shells are discarded. The heaping mound of magnificent edibles dwindles, but the frantic pace never slows. There are spiced corncobs, potatoes, sausage, and mushrooms among the crawfish, but they can only prolong the inevitable by a little. No worries, though; another batch is on the way, soaking in a volcano of molten cayenne pepper. And when the newspaper is discarded at the end of the night aft er absorbing as much liquid as it can handle, there…