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Louisiana Cookin'Louisiana Cookin'

Louisiana Cookin' May - June 2015

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_time4 min.
a day in jean lafitte

About 30 minutes south of New Orleans, nestled amongst the swamps and bayous of the Mississippi River Delta, lies the historic fishing village of Jean Lafitte. Th ough only a short car ride from the Crescent City, the tiny town with its authentic bayou culture feels like a different world. In what is literally a one-way-in, one-way-out community, nature lovers and history buffs can spend the day exploring the town’s wildlife-packed swamps, tasting the Gulf ’s freshest seafood, and learning about the fascinating culture and history of the town’s citizens. Th e town of Jean Lafitte is part of a larger area known as the Barataria Basin, a collection of tiny communities and bayous along Barataria Bay. Th e Barataria Basin was originally settled by Native Americans who built ceremonial mounds and…

access_time1 min.

Mudbug Madness May 21–24 • Shreveport THE FOLKS IN SHREVEPORT, LOUISIANA, are crazy for crawfish, and every year on Memorial Day weekend, they show their love with the Mudbug Madness festival. Th e four-day event features the best of Louisiana’s cuisine with everything from the quintessential boiled crawfish to jambalaya, alligator, meat pies, crawfish étouffée, and plenty of other festival favorites. Th roughout the long weekend, more than two dozen bands will take the stage playing zydeco, swamp pop, funk, and more. Grammy award winning musician Wayne Toups returns this year along with popular acts like Corey Ledet & His Zydeco Band, Waylon Th ibodeaux, and Dwayne Dopsie and the Zydeco Hellraisers. For the younger ones, Kids on the Bayou is a great place for children of all ages to enjoy the Mudbug Madness…

access_time2 min.
reel flavor

I DON’T OFTEN PUT ANYTHING related to food in definite terms, but I have come to realize that my absolute favorite sport fish is red snapper. Going off shore and dropping lines in the gulf near the oil rigs is a rite of passage in Louisiana. I enjoy fishing for red snapper because they stay close to the bottom, and sometimes you have to drop a weighted hook down 200 feet or more to find them, then you get the thrill of the bite and the fight of reeling them in from that depth. Ever since I caught my first one, red snapper has stayed at the top of my list of favorite Louisiana seafood. Th ey are rather mild tasting and a versatile fish to cook, so I never run…

access_time9 min.
spring fling

THROUGHOUT THE BAYOU STATE and particularly in New Orleans, cocktail culture has been woven into Louisianian hospitality. From the classic Sazeracs and Pimm’s Cups to newer-fangled mixalogical inventions, we have never been short on ideas for tipples to cool off a sweltering aft ernoon. Th is spring, take the party outside with a spirits-focused cocktail and appetizer party. Th e menu is filled with exciting new entries into the Louisiana cocktail scene, including bitters, tinctures, and shrubs from local companies, as well as rums, vodkas, and gins distilled from local ingredients. THE WELL-STOCKED LOUISIANA BAR A cocktail renaissance is under way throughout the Bayou State. Distilleries are popping up hither and thither, and local artisans are making all sorts of cocktail accoutrements. RUM Since Louisiana is a prime sugarcane state, it would seem obvious…

access_time2 min.
some like it hotter

ACROSS THE GLOBE, Louisiana is as well-known for its spicy pepper sauces as its cool jazz. Pepper sauce brands including Tabasco, Crystal, and Louisiana made names for themselves promoting the uniquely spicy and vinegary product that is now a household staple across the country. For cooks looking for a quicker hot sauce—many Louisiana versions are fermented up to two weeks—we came up with two new ones that will help you make the most of the season’s peppers. Th e Spicy Red Hot Sauce takes fiery habanero chiles and balances them with the earthy sweetness of carrots and tomato paste. And for folks who need something a little milder, the Green Hot Sauce combines pleasant heat from jalapeño and Serrano peppers with kiwi juice and tomatillo. When perusing the stalls at your local…

access_time5 min.
uptown & garden district magazine street

In the city of New Orleans, known for its vibrant and diverse cultural, culinary, and historical highlights, Magazine Street stands out. Beginning Uptown near Audubon Park and continuing to Canal Street, visitors will find exceptional dining, art studios, phenomenal antiques of every stripe, and dozens of shops specializing in everything from high-end linens to locally-made home goods and apparel. UPSCALE DINING Near Napoleon Avenue, Chef Justin Devillier has made a name for himself craft ing sublime dishes using local ingredients at La Petite Grocery. He is perhaps best known for his jaw dropping Blue Crab Beignets, but we also recommend the Turtle Bolognese, Gulf Shrimp and Grits, and Fried Green Tomatoes topped with Shrimp Salad. Th e tall-ceilinged and tiled Lilette dining room, bathed in light from long windows, lets Uptown diners relax…