Fried turkey, rice and oyster dressing, "yams," gumbo on the stove, the races and the Bayou Classic: how Louisiana does Thanksgiving.
Cajun rice dressing the down-home way: gizzards, livers, a dark brown gravy and Louisiana rice. The Thanksgiving side Acadiana can't do without.
This week on the porch: the 100th Natchitoches Christmas Festival countdown, frying a turkey without burning the house down, the Atchafalaya, and the Cajun word of the week.
Fry a turkey the Cajun way without burning the house down: thawing, the water trick for oil, 350°F, 165°F, injecting, and the fire-safety rules.
Dates, fireworks nights, tickets, meat pies, Steel Magnolias sites and insider tips for the 100th Natchitoches Christmas Festival of Lights.
Cypress, tupelo, egrets, alligators, and crawfish country: what the Atchafalaya Basin is, how to see it, and where to start your trip.
Brown, smoky, one-pot Cajun jambalaya with andouille, chicken, and the Holy Trinity, the way it's cooked in Cajun country, no tomatoes.
Chicken and andouille gumbo built on a dark chocolate roux and the Holy Trinity, slow-simmered and served over rice. Patience is the secret ingredient.
Onion, celery, and bell pepper: the three ingredients behind almost every great Cajun and Creole dish, and how they came from French mirepoix.
Why Louisiana families cook a pot of red beans every Monday, from wash day and Sunday's ham bone to the New Orleans restaurant special.
