January/February 2020

Louisiana Cookin'

Authentic Cajun & Creole Cuisine

Louisiana Cookin'1 min readRegional & Ethnic
Editors Letter
I SHOULD SAY HERE that I did not grow up eating king cake. In my time in Louisiana, though, I feel like I’ve made up for my comparative lack of years with boundless enthusiasm. In years past, my wife, Christa, and I would chart out the weeks from the
Louisiana Cookin'6 min read
New & Irresistible
The New Louisiana Children’s Museum opened its doors in New Orleans City Park last summer, and in addition to its exhibits, it is also home to a restaurant run by Dickie Brennan & Co. Overlooking City Park’S Little Lake, Acorn uses local ingredients
Louisiana Cookin'2 min read
Versatile Veggie
CAULIFLOWER RICE has been all the rage in recent years as a low-carb rice alternative. Simply cauliflower that has been broken down into rice-size pieces, it can replace rice in just about any recipe. It’s tender and chewy when cooked, and it cooks q
Louisiana Cookin'4 min readCooking, Food & Wine
The Lean Days of Lent
GROWING UP in St. James Parish in the 1950s, my siblings and I were not aware of the festivities of Mardi Gras 55 miles downriver in New Orleans. All we knew was that when Ash Wednesday rolled around, my mother had all eight of us lined up at the alt
Louisiana Cookin'4 min read
Winter Citrus
DURING LOUISIANA’S COLDER MONTHS, winter citrus is at its peak. Oranges, Meyer lemons, grapefruit, and more are abundant this time of year, and there are countless ways to cook with them. Their tangy juice and fragrant zest can liven up just about an
Louisiana Cookin'3 min readCooking, Food & Wine
Acadiana Comfort
ABOUT A HALF HOUR’S DRIVE from downtown Lafayette, Chef Cory Bourgeois has set up a comforting food oasis at Graton Eatery. Situated just outside St. Martinville’s charming downtown area and not far from Bayou Teche, Graton offers thoughtful yet acce
Louisiana Cookin'5 min read
Make-Ahead Fat Tuesday Lunch
IN NEW ORLEANS, Fat Tuesday is one of the most exciting days of the year, when revelers gather along the Uptown parade route to attend the last parades of the Carnival season. Catching beads and dancing in the streets can work up quite an appetite, s
Louisiana Cookin'6 min read
King Cake Magic
IT'S THE MOST wonderful time of the year … in Louisiana, at least! January 6 marks the beginning of Carnival season each year, and with it comes all manner of merriment, including our favorite seasonal delicacy: king cake. Throughout the weeks leadin
Louisiana Cookin'6 min read
5 Ways with Gumbo
MAKES ABOUT 5 CUPS Whether you scoop it into the bowl or serve it on the side, this potato salad is the perfect gumbo accompaniment. 2½ pounds yellow potatoes, peeled and cut into 1-inch pieces3¾ teaspoons kosher salt, divided6 hard-cooked eggs, chop
Louisiana Cookin'2 min read
Cajun Mardi Gras
IN LOUISIANA'S ACADIANA REGION, miles away from New Orleans’ crowds and colorful floats, a different type of Mardi Gras celebration takes place. Many towns in this region celebrate the cultural tradition called courir de Mardi Gras, which translates
Louisiana Cookin'4 min readCooking, Food & Wine
Culinary Royalty
FOR THE SECOND YEAR IN A ROW, A LOUISIANA CHEF TOOK HOME THE CROWN AT THE 2019 GREAT AMERICAN SEAFOOD COOK-OFF. Chef Nathan Richard, executive chef at DTB (Down the Bayou) in New Orleans, earned the title of King of American Seafood by wowing judges
Louisiana Cookin'6 min readCooking, Food & Wine
Louisiana Rice Bowls
With Louisiana being one of the top three rice-producing states in the country, it’s easy to see why rice is such an essential component of its most iconic dishes (jambalaya, gumbo, and étouffée among them). Grown primarily in the southwestern portio
Louisiana Cookin'4 min readRegional & Ethnic
Louisiana’s Best: King Cakes
Particularly in New Orleans, where spirited debates about the best po’ boys, dark roux gumbos, and crispy fried chicken can get quite heated, there is one thing nearly everyone can generally agree on: king cake. Once you get past that broad stroke, t
Louisiana Cookin'2 min read
Divine Dessert
WARM, FRUIT-FILLED COBBLER is the perfect dessert for any season, and during late winter, we like making it with fresh, first-of-the-season strawberries. This easy-to-make version is topped with crunchy almonds for an irresistible flavor. Serve it wi
Louisiana Cookin'2 min read
Sheet Pan Shrimp
WHEN IT COMES TO GETTING DINNER on the table on a busy weeknight, sheet pan suppers are one of the quickest ways to get it done. With minimal prep and easy cleanup, this roasted shrimp recipe is a fantastic and delicious option to help you save time.
Louisiana Cookin'3 min read
Jambalaya Girl
IN FEBRUARY 2010, during what Kristen “Jambalaya Girl” Preau Moore calls her “magic month,” her company Cook Me Somethin’ Mister launched and her beloved New Orleans Saints won their first Super Bowl. Kristen’s packaged jambalaya rice mix was selling
Louisiana Cookin'2 min readCooking, Food & Wine
The New Orleans Kitchen
YOU MAY NOTICE a common theme running through a number of chefs’ cookbooks, one that could be described as “philosophy of life.” Consider Justin Devillier, well-known New Orleans restaurant chef. In his new cookbook, The New Orleans Kitchen (Lorena J
Louisiana Cookin'4 min readRegional & Ethnic
Love for Local
THROUGHOUT CHEF GABRIEL BALDERAS’ cooking career, he has prioritized serving the freshest, most local ingredients he could find. In 2016, he and his wife, Brooke, opened El Cabo Verde in south Shreveport, and it’s been so successful that he plans to
Louisiana Cookin'3 min read
Carnival Color
SINCE IT RARELY gets consistently cold enough, New Orleans isn’t really a mulled wine city. This Red Wine Daiquiri gives you a good New Orleans version of a very heady cold weather drink. While it’s never exactly been on the menu at Cane & Table, it’

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