Louisiana Cookin'

Editors Letter

ARDI GRAS is my favorite holiday. I love everything about it: the lively parades, the colorful floats, the upbeat music, the delicious food, the feeling of merriment

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Altro da Louisiana Cookin'

Louisiana Cookin'2 min lettiRegional & Ethnic
Tasso Tradition
TASSO HAS LONG BEEN an indispensable ingredient of Louisiana cuisine, used to impart flavor to red and white beans, gumbos, jambalayas, and more. Tasso (pronounced “tah-so”) is often referred to as ham, but it is actually made from flavorful pork sho
Louisiana Cookin'5 min lettiRegional & Ethnic
Winter Weeknight Dinners
MAKES 6 SERVINGS (photo on page 67) Inspired by the bold flavors of New Orleans barbecue shrimp, this saucy take on the classic combo packs a punch of savory spice. 1 (12-ounce) bottle India pale ale beer1 (12-ounce) bottle chili sauce*1 tablespoon W
Louisiana Cookin'1 min lettiRegional & Ethnic
Jambalaya Quick
BY ITS VERY NATURE, jambalaya is a relatively quick-cooking dish. To make it, all you have to do is brown some meat, sauté Louisiana’s holy trinity, add rice and liquid, and simmer until the rice is cooked through. All in all, it takes about an hour