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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' March - April 2014

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.

Country:
United States
Language:
English
Publisher:
Hoffman Media
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$19.99
6 Issues

IN THIS ISSUE

access_time1 min.
season of abundance

FOR FOLKS WHO LOVE TO ENTERTAIN, it doesn’t get much better than brunch. In the soft springtime morning light, with a warm café aulait and some freshly baked scones, everything in the world seems good. My favorite brunches are typically small, informal affairs in the late morning—not so early that I can’t sleep in, but not so late that guests will need to snack beforehand (or arrive famished). And when it comes to seasonal flavors, it’s hard to beat spring in Louisiana. With an abundance of crawfish, late-season citrus, berries, and more, we have a remarkably wide palette from which to create inspired dishes. The light Frisée with Grapefruit Vinaigrette (page 71) will be making a number of brunch appearances this year, as will the always-irresistible Crawfish Bread Bites (page 31). Cooking for…

access_time5 min.
mudbugs in the spotlight

RAISE YOUR HAND if you’re ready to get outside and do some celebrating. T is winter has been a bit rougher than last year, as I recall, and I am ready for crawfish, festivals, and general rabble rousing. So, let’s talk crawfish. One of the state’s most highly anticipated festivals, the Louisiana Crawfish Festival, kicks off Thursday, March 20, in Chalmette. Hundreds of pounds of boiled crawfish will be served all day and all evening, as well as crawfish bread, crawfish pasta, crawfish pies, crawfish rice, and crawfish jambalaya. I don’t know about you, but they had me at “crawfish bread.” If you can fit any of it in between the food stations, there are also rides, booths, clowns, prizes, live bands, and even the crowning of royalty—the teen Louisiana Crawfish…

access_time1 min.
conecuh sausage jambalaya

INGREDIENTS 1 lg green onion, diced 1 lg green bell pepper, diced 1 lb. Conecuh Sausage, cut into 1/4 inch slices 1 T olive oil 4 cups chopped, cooked chicken 3 cups uncooked long-grain rice 2 10 1/2 oz. cans French Onion soup, undiluted 1 14 1/2 oz. can beef broth 2-3 tsp Creole seasoning 2-3 tsp hot sauce DIRECTIONS SAUTÉ first 3 ingredients in hot oil in Dutch oven for 4-5 minutes or until sausage is browned. STIR in chicken and next 5 ingredients. BAKE covered at 350 degrees for 40 minutes. Start stirring after 30 minutes. For more recipes, visit our website ConecuhSausage.com 1-800-726-0507 P.O.Box 327 Evergreen, Alabama 36401…

access_time2 min.
hook, line, and sinker

THOUGH I DIDN’T REALIZE it at the time, I had an amazing student job in college. While many of my hours at Louisiana State University’s Coastal Fisheries Institute were spent filing research journals, every once and while, I’d be sent into the field to collect “samples.” One graduate student happened to be studying red snapper in the Gulf of Mexico, and I worked my way onto the boat. Upon catching the fish, we carefully looked it over to see if it had already been tagged. If so, we had to record the tag number, but if not, we would tag the snapper, then set it free. Well, that’s what we did for most of them anyway. Some untagged specimens made their way into a conveniently located ice chest. After a couple days…

access_time2 min.
with ease entertaining

EGGS ARE EXCELLENT, especially when it comes to entertaining. Instead of a traditional dish, I wanted to share a creative brunch recipe that’s crowd-pleasing and packed with flavor. Crabmeat and Egg Casserole makes a luscious brunch using our superb Louisiana seafood, but shrimp or ham may be substituted, if you like. Everybody loves eggs, and most importantly, they have some surprising health benefits. They are a highly recommended protein-rich food full of vitamins and minerals, and at only 70 calories per egg, each provides 13 essential nutrients, vitamins, and high-quality protein. Let eggs be your guide this spring while you satisfy your taste buds and please your guests. CRABMEAT AND EGG CASSEROLE MAKES 10 SERVINGS 6 slices whole-wheat bread 1½ cups water 1 cup chopped yellow onion ½ cup chopped green bell pepper ½ cup chopped celery 1…

access_time4 min.
sweet signs of springtime

CAN IT BE THAT THE DAYS are getting just a big longer, perhaps imperceptibly so, but longer just the same? As spring approaches, I watch for telltale signs, like the pale green leaves sprouting on the towering pecan trees in my backyard or on the graceful bald cypresses on the banks of Bayou Teche. I take a deep breath and yes, even the air seems lighter, softer. The elephant ears that rim the water are starting to sprout. Just northwest of Lake Ponchartrain, in the parishes of Livingston and Tangipahoa, the harbinger of spring is the appearance of scrumptious, plump strawberries, ripe and ready for the picking. Since the 1930s, this area has been a stronghold for Louisiana’s berry crop which, by the way, came about rather curiously. There simply wasn’t much…

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