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Cajun Kibbe: Eating Lebanese in Louisiana: In 1983, a Lafayette housewife named Bootsie John Landry self-published a cookbook called The Best of South Louisiana Cooking. Sprinkled among the expected Cajun staples were less familiar recipes like fattoush and something...

Cajun Kibbe: Eating Lebanese in Louisiana: In 1983, a Lafayette housewife named Bootsie John Landry self-published a cookbook called The Best of South Louisiana Cooking. Sprinkled among the expected Cajun staples were less familiar recipes like fattoush and something...

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Cajun Kibbe: Eating Lebanese in Louisiana: In 1983, a Lafayette housewife named Bootsie John Landry self-published a cookbook called The Best of South Louisiana Cooking. Sprinkled among the expected Cajun staples were less familiar recipes like fattoush and something...

A partire dalGravy

valutazioni:
Lunghezza:
22 minuti
Pubblicato:
Jun 18, 2020
Formato:
Episodio podcast

Descrizione

In 1983, a Lafayette housewife named Bootsie John Landry self-published a cookbook called The Best of South Louisiana Cooking. Sprinkled among the expected Cajun staples were less familiar recipes like fattoush and something called Sittee’s Lentil Salad. Bootsie was part of a large Lebanese family and a greater community that began emigrating from Lebanon to Louisiana as early as the 1880s. Her cousins are the Reggie family, who for the past century have been cooking up traditional Lebanese comfort food from their home in Lafayette. Fred Reggie and his daughter, Simone, share how they’ve peppered traditional Lebanese recipes with Cajun lagniappe to create “LebaCajun” food.   The episode was reported and produced by Sarah Holtz.
Pubblicato:
Jun 18, 2020
Formato:
Episodio podcast