September/October 2021

Louisiana Cookin'

Authentic Cajun & Creole Cuisine

Louisiana Cookin'2 min readLeadership
Louisiana Cookin'
EDITOR Caitlin Watzke SENIOR COPY EDITOR Rhonda Lee Lother COPY EDITORS Adrienne Davis, Meg Lundberg CONTRIBUTING WRITERS Laura Bellucci, John D. Folse, Daniel Schumacher CREATIVE DIRECTOR/PHOTOGRAPHY Mac Jamieson SENIOR PHOTOGRAPHER John O’Hagan PHO
Louisiana Cookin'2 min readRegional & Ethnic
Editors Letter
EVERY YEAR SINCE 2002, Louisiana Cookin’ has selected a handful of talented chefs from around the state as Chefs to Watch. Year after year, we look for up-and-coming chefs who respect local culinary traditions while adding their personal touch and pu
Louisiana Cookin'6 min read
New & Irresistible
Set to open Labor Day weekend, Virgin Hotels New Orleans is the latest addition to the Warehouse District. The brand-new hotel from Sir Richard Branson’s hotel brand will feature 238 guest rooms, a rooftop pool and lounge, and food and beverage outle
Louisiana Cookin'2 min readRegional & Ethnic
Autumn Panzanella
PANZANELLA is a Tuscan bread salad that’s popular in Italy, and it’s easy to see why. It’s typically made with stale bread, tomatoes, and onions tossed with olive oil and red wine vinegar. The stale bread soaks up all the flavorful juices and transfo
Louisiana Cookin'4 min readRegional & Ethnic
Magnificent Merlitons
MIRLITON, CHAYOTE, CHRISTOPHENE, VEGETABLE PEAR: whatever you call it, this squash is a fall staple in New Orleans. Locally, the vegetable is known as mirliton, with most New Orleanians dropping the “r” and pronouncing it “mel-uh-tawn.” Mirlitons hav
Louisiana Cookin'3 min readDiet & Nutrition
Founding Foodies
MUCH IS SAID about our Founding Fathers, but I cannot help but wonder if we give similar esteem to our founding foodies—our hunters, fishermen, and farmers. While I greatly admire our Founding Fathers, as a chef, I also cherish those who traverse the
Louisiana Cookin'5 min readRegional & Ethnic
Generations of Tradition
WHEN A RESTAURANT OPENS, it is designed to reflect the tastes of that moment. The menu, ambience, and service styles are all tailored to suit the customers’ expectations. A special few eateries not only get to serve guests for a few years but go on t
Louisiana Cookin'3 min readRegional & Ethnic
Viet-Cajun Flavor
Bywater Brew Pub 3000 Royal St. • New Orleans 504-766-8118 bywaterbrewpub.com SINCE BOTH ARE FRENCH-INFLUENCED and have an affinity for rice, salt, seafood, and heat, it’s a wonder we don’t see more Vietnamese-Cajun food throughout Louisiana. Now, di
Louisiana Cookin'11 min readRegional & Ethnic
Chef's to Watch
In 2002, Louisiana Cookin’ announced its first-ever class of Chefs to Watch. In the two decades that have followed, we have seen new generations of chefs carry on Louisiana’s time-honored traditions while bringing fresh perspectives to the forefront
Louisiana Cookin'3 min readRegional & Ethnic
Roux How-To
“First, you make a roux.” That’s how some of the most iconic Cajun and Creole recipes begin—with a roux. A good roux is the foundation for dishes like gumbo, étouffée, and sauce piquante. Roux is simply a cooked mixture of equal parts flour and fat (
Louisiana Cookin'5 min readRegional & Ethnic
Hearty Soups and Stews
MAKES ABOUT 2 QUARTS Topping this soup with chopped tasso gives it a uniquely Louisiana flavor. 4 large russet potatoes½ cup unsalted butter½ cup all-purpose flour2 cups whole milk, room temperature½ cup heavy whipping cream, room temperature½ cup so
Louisiana Cookin'5 min readRegional & Ethnic
Backyard Dinner Party
MAKES 12 (photo on page 67) The sweet flavor of butternut squash is balanced by tangy goat cheese and salty prosciutto in these bite-size appetizers. 12 (½-inch-thick) baguette slices (cut on diagonal)1 tablespoon plus 2 teaspoons olive oil, divided6
Louisiana Cookin'4 min readRegional & Ethnic
The Louisiana Hot List: Top 15 Cajun and Creole Products
From jambalaya and gumbo to muffulettas and beignets, the Bayou State is home to some of the most delicious food you’ll find anywhere in the world. It’s easy to cook Cajun and Creole cuisine at home when you have the right ingredients, and the good n
Louisiana Cookin'8 min readRegional & Ethnic
20 Years of Chefs to Watch
IN 2002, Louisiana Cookin’ introduced its first class of Chefs to Watch. Over the past two decades, we have identified more than 100 up-and-coming chefs who have made an impact on their communities and redefined Louisiana cuisine with their diverse v
Louisiana Cookin'3 min readRegional & Ethnic
Pumpkin Spice
THE FIRST SIGNS of fall send many of us into a craze for all things pumpkin-flavored. This year, we’re thinking beyond pumpkin spice coffees and pumpkin pie by putting a spin on New Orleans’ fried dough specialty, beignets. These beignets get a doubl
Louisiana Cookin'2 min readRegional & Ethnic
Fall Comfort
AS SUMMER WINDS DOWN and fall calendars fill up, it’s nice to have an easy dinner recipe in your back pocket for busy weeknights. That’s where this recipe for shrimp and grits comes in. With just a few ingredients, many of which you may already have
Louisiana Cookin'4 min readRegional & Ethnic
Rice & Easy
THE IMPORTANCE OF RICE to Cajun and Creole cuisine cannot be understated. The grain has long been an essential ingredient of Louisiana cooking, appearing in nearly all of our most beloved dishes. Rice is served with gumbo, crawfish étouffée, red bean
Louisiana Cookin'2 min readRegional & Ethnic
Creole Feast
WHEN NATHANIEL BURTON AND RUDY LOMBARD first published Creole Feast: Fifteen Master Chefs of New Orleans Reveal Their Secrets in 1978, they shone a spotlight on the significant contributions of Black chefs who were cooking in some of the city’s most
Louisiana Cookin'2 min read
The Slow Prophet
I CONCOCTED THE SLOW PROPHET when I was hosting a cocktail book club at SoBou in the French Quarter. Each month, we would read a book that was based in New Orleans, and I would create a cocktail inspired by the book. This one was inspired by Michael
Louisiana Cookin'2 min readRegional & Ethnic
Index & Resources
Andouille Sausage Arancini, 89 Butternut Squash and Goat Cheese Crostini, 71 Rosemary Syrup, 94 The Slow Prophet, 94 Apple Bourbon Bread Pudding, 72 Bananas Foster Rice Pudding, 88 Pumpkin Spice Beignets, 83 Pumpkin Cream Filling, 83 Spiked Whipped C

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