7th Edition SELA Gumbo Cookbook

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7th Edition SELA Gumbo Cookbook
I T B E GI N S
UX…
O
R
A
H
T
I
W
a base for the dish that is as deep and rich as the centuries-old cultures
that converged in Southeast Louisiana like no other place in history. Here,
in what has been called “the greatest pantry of raw ingredients that God
has ever given anyone,” the French and Spanish, Africans and Caribbeans
lent their magic to create Cajun, Creole, and other styles of cuisine that
are unique to our corner of the world. We hope you will visit the region
where they were born, seasoned, and became world-renowned.
1
2
www.Amtrak.com
www.Amtrak.com
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LOUISIANA fISH
fRy pROdUcTS
Every year, millions of people visit Louisiana
to get a glimpse into its rich heritage, enjoy
the diversity of its culture, and eat some of
the finest cooking known to man.
At Louisiana Fish Fry, spreading the joy of Cajun cooking
throughout the kitchens of America is a challenge we take
very seriously. In fact, next to testing our own products,
it’s what we live for. After all, why should Louisianians be
the only people who eat well?
Louisiana Fish Fry Products of Baton Rouge, LA was
founded 30 years ago as an offshoot of the retail seafood
operation, Tony’s Seafood. Today, it is one of the fastestgrowing, family-owned food manufacturing businesses in
Louisiana. Owned by the Pizzolato family, the company
produces a line of 100 products, formulated to make
Cajun cuisine easy to prepare at home.
Y
Bakin’ Cajun™ Chicken Strips
LOUISIANA fISH fRy
ingredients
directions
Up to 3 pounds of boneless, skinless chicken breasts,
cut into 1½ inch pieces
1
4.5 oz. box of Louisiana Fish Fry Seasoned Panko Bake
1–2
eggs, beaten thoroughly (number of eggs to be used
depends on the amount of meat to be coated)
Preheat oven to 425˚F. Moisten cut up chicken on all sides
with beaten egg. Coat chicken completely in Louisiana Fish
Fry Seasoned Panko Bake. Shake off excess. Bake chicken
in baking pan for 20 minutes to an internal temperature of
165˚F and until golden brown. ENJOY!
5
AScENSION
pARISH
Whether your interest is in Plantation Louisiana,
the Great Mississippi River Road, multicultural
museums, Civil War Battle sites, great cuisine
or shopping, you’ll find it all here.
Tour Houmas House Plantation and Gardens, the
“Sugar Palace on the River Road.” Visit our 200-year-old river town,
Donaldsonville, and enjoy a relaxing stroll along our scenic Mississippi River
overlook. Shop Tanger Outlet Center where bargain hunting is at its best or
Cabela’s, the “World’s Foremost Outfitter” for the outdoorsman. Stop by
the Cajun Village for specialty shopping, dining and learn about Cajun
architecture and history. Delicious regional cuisine can be savored at our
many restaurants. We have a full range of accommodations from luxurious
bed and breakfasts to full-service hotels. Come join us at our unique fairs
and festivals such as the Jambalaya Festival and the Ascension Hot Air
Balloon Festival in Gonzales.
Houmas House
plantation
6
888 -775-7990
www.TourAscension.com
Y
Garlic & Herb Shrimp
ingredients
12 jumbo shrimp, peeled and
deveined (10/15 or 16/20)
4 slices of lemon
2 cloves minced garlic
2 teaspoons finely sliced
green onions
1 teaspoon fresh thyme
1 teaspoon fresh basil
1 teaspoon fresh rosemary
¼ cup extra virgin olive oil
¼ cup water
salt and black pepper to taste
directions
RECIPE SUBMITTED BY
Chef Benjamin Jarreau
Sno’ s Seafood & Steak, Gonzales, LA
In a large sauté pan, heat olive oil over medium high heat. When the
olive oil is hot, add the shrimp one at a time. Cook for about 2 to 3
minutes, then turn the shrimp over. After turning the shrimp, add
fresh garlic. Do not allow garlic to brown. Add lemon. Let garlic and
lemon cook for 1 minute, then add water. Allow to reduce for another
minute, then finish with the fresh herbs. Salt and pepper the shrimp to
taste and serve immediately.
Yield: 2 servings
Prep Time: 15 minutes
Cook Time: 10 minutes
7
EAST
BATON ROUGE
pARISH
The action is warming up in Baton Rouge—
time to dive into one of the South’ s brightest hot spots!
While you’re visiting, take time to experience all we have to offer— dynamic cuisine, upscale
shopping, great live music, eclectic museums and the excitement of
big-time college football. You’ll soon learn why we were recently named
among the 15 Southern Hospitality Cities.
It’s the Year of Culinary Celebration in Louisiana and what better way to
celebrate than to visit our exciting array of new dining options? A few of those
options that have created a big buzz among visitors and locals include Jolie
Pearl Oyster Bar, Olive or Twist and the second locations of City Pork and
Bistro Byronz. There’s no shortage of ways to experience culinary bliss here,
whether you’re pulling up a chair, setting out on a specialized food tour or
jumping into a leisure cooking class.
Old State capitol
We invite you to discover our well-known festivals where you will always find
tasty dishes including our own take on Mardi Gras, tailgating at LSU football
games or Bayou Country Superfest, the Baton Rouge Blues Festival and Fête
Rouge, a celebration of wine and food.
Set your sights on the Capital City. The huge variety of options may appear overwhelming, but the
good news is that you can keep coming back again and again. And Visit Baton Rouge® is happy to develop
a custom itinerary so you can explore
the colorful history, vibrant music and
exquisite cuisine for yourself. For more
information and insider recommendations
call 800-LA-ROUGE or go to
VisitBatonRouge.com. #GoBR
800-LA-ROUGE
www.VisitBatonRouge.com
8
Y
Chicken &Sausage Gumbo
ingredients
½ cup all-purpose flour
1 pound reduced-fat sausage,
sliced in ¼-inch pieces
2 pounds boneless, skinless
chicken breasts, cut into pieces
1 onion, chopped
1 teaspoon minced garlic
1 green bell pepper, cored & chopped
2 stalks celery, chopped
8 cups fat-free chicken broth
1 (16-ounce) package frozen
cut okra or fresh cut okra
1 teaspoon dried thyme leaves
¼ teaspoon cayenne pepper
salt and pepper to taste
1 bunch green onions, chopped
directions
RECIPE FROM
Gulf Coast Favorites cookbook
by Holly Clegg
Nutritional information per serving: Calories 160 | Calories from fat 11% | Fat 2 g
Saturated Fat 1 g | Cholesterol 49 mg | Sodium 550 mg | Carbohydrate 12 g | Dietary Fiber
2 g | Sugars 4 g | Protein 22 g | Diabetic Exchanges: 1 carbohydrate | 3 very lean meat
1. Preheat oven to 400°F.
2. Place flour on a baking sheet and bake 20 minutes, stirring every
7–10 minutes until a dark nutty brown color. Set aside.
3. In large nonstick pot coated with nonstick cooking spray, stir fry
sausage over medium heat until crispy brown, and set aside. Remove
any excess fat and recoat with nonstick cooking spray.
4. Add chicken and cook, stirring just until starting to brown. Add onion,
garlic, green pepper, and celery, cooking until tender. Add browned
flour and stir continuously.
5. Gradually add remaining ingredients, except green onions. Bring to a
boil, reduce heat, and simmer 30 minutes or until chicken is tender.
Add sausage and green onions, cooking about 5 more minutes.
Serve over rice. Makes 14 (1-cup) servings.
9
EAST fELIcIANA
pARISH
Nestled among the rolling hills and beautifully forested
countryside of the English Plantation Country,
East Feliciana Parish awaits you.
Just thirty-five minutes north of the capital city of Baton Rouge, the area
is a perfect blend of some of the best examples of Greek Revival, Victorian
and Carolina style architecture.
The parish was originally part of the Republic of West Florida, and
therefore was not included in the Louisiana Purchase in 1803. The towns
of Clinton and Jackson and the Port Hudson State Historic Site are only
three of the main historically significant attractions in the parish. Discover
the past and the roles these communities played in Louisiana history.
225-634-7155
www.felicianaTourism.org
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Y
Pap’s Cajun BBQ Shrimp
ingredients
1
½
½
4
5
4
cup (2 sticks) butter
cup vegetable oil
cup chicken broth
teaspoons finely minced garlic
whole bay leaves
teaspoons dried rosemary,
crushed
1 teaspoon oregano
1
½
½
4
1½
1
2
teaspoon dried thyme
teaspoon salt
teaspoon cayenne pepper (or more)
teaspoons paprika
teaspoons ground black pepper
tablespoon fresh lemon juice
directions
lbs. whole fresh shrimp in the
In a heavy saucepan melt the butter, then add the oil and mix.
shell (with heads if possible)
Add all the other ingredients except the shrimp and broth. Cook
over medium heat, stir constantly until the sauce begins to boil.
Reduce heat to low and simmer for 7 minutes. Stir frequently,
then remove pan from the heat and let it stand uncovered at
room temperature for 30 minutes.
Add the shrimp to the sauce, mix thoroughly and cook over
medium heat for 7 minutes or until shrimp turn pink.
Add broth, shaking the pan back and forth to mix. Place the pan
into a preheated 450 degree oven and bake for 10 minutes.
Serve equal portions of shrimp with ½ cup of the sauce ladled
over the shrimp.
You will need bibs and lots of bread to sop up the sauce!
Fingers are a necessary eating utensil.
11
LIVINGSTON
pARISH
Each year thousands of visitors discover the wonder of Livingston
Parish. From first-class golfing, endless waterways and shopping
to delicious unique restaurants,
Livingston Parish offers something
for everyone .
Don’t miss the Denham Springs Antique District
located in Livingston Parish. Readers of AAA Travel
Magazine recently voted it one of the top three areas
to antique in the State of Louisiana. We are also
home to one of the most unique and successful Bass
Pro Shops in the United States, leading the nation in
both boat sales and fudge chocolate sales. Convenient to I-12, I-10 or I-55, Livingston Parish is 10 minutes
from Baton Rouge and 45 minutes from New Orleans. You’ll find
excellent hotels and RV Parks coupled with
friendly people and a down-home
atmosphere. Come visit, kick back
your heels and stay a while.
We’ll be glad to see you!
888 -317-7899
www.LivingstonTourism.com
12
Y
Marinated Grilled Shrimp
ingredients
3 cloves garlic, minced
1⁄3 cup olive oil
¼ cup tomato sauce
2 tablespoons red wine vinegar
2 tablespoons chopped fresh basil
½ teaspoon salt
¼ teaspoon cayenne pepper
2 pounds fresh shrimp, peeled and deveined
skewers
directions
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red
wine vinegar. Season with salt, basil, and cayenne pepper. Add shrimp
to the bowl, and stir until evenly coated. Cover, and refrigerate for 30
minutes to 1 hour, stirring once or twice.
Preheat grill for medium heat. Thread shrimp onto skewers, piercing
once near the tail and once near the head. Discard marinade.
Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes
per side, or until opaque.
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pOINTE cOUpéE
pARISH
Mon coeur
14
The historic city of New Roads is just one of the
hidden jewels waiting to be explored by those who
travel along Highway 1 following the
scenic curves of beautiful False River
in Pointe Coupée Parish.
In each of our quaint cities, visitors can sample a variety
of spicy, Creole foods, and tour historic homes and
churches nestled under ancient oak trees. Strolling down
Main Street, one may find unique country antiques,
purchase pecans at one of the oldest pecan shelling
plants in America, dance to live music on a warm Friday
night or become part of a festival such as: Mardi Gras, Blessing of the Boats, or
the Fourth of July Boat Parade. Spend a restful night in one of our historic bed
and breakfasts or relax and enjoy one of our friendly motels.
Pointe Coupée Parish hosts a multitude of
annual events that may strike your interest
every year such as: The Batchelor Lundi
Gras Parade, The False River Fourth of
July Boat Parade and Pier Decorating
Contest, Various Street Festivals, Live
Concerts, Fishing Tournaments,
225-638-3998
Country Fairs and more.
www.pcTourism.org
Y
Jammin Catfish
ingredients
15
1
1
2
1
½
1
fillet fresh catfish
lb. crawfish
lb. crabmeat
eggs
cup flour
cup corn meal
small onion
¼
½
3
1
1
1
1
rib celery
bell pepper
green onions
teaspoon salt
teaspoon cayenne pepper
cup Italian breadcrumbs
cup milk
directions
RECIPE SUBMITTED BY
Glynn and Joann’ s Off the Hook Catering
Prepare catfish by slicing into ¼ slices and marinate in 1 cup milk for
20 minutes. Add salt and cayenne pepper to taste. Sauté crawfish and
crabmeat with onion, bell pepper, and celery. Add breadcrumbs, salt,
and cayenne pepper. Cool, and then add egg. Stuff catfish with
mixture. Roll into milk and egg. Roll in flour and then in cornmeal.
Deep fry 5–7 minutes until light brown.
Yields: 60 jammin catfish
15
RIVER
pARISHES
New Orleans Plantation Country is one of America’ s
most memorable travel destinations.
Between the historic cities of New
Orleans and Baton Rouge, Louisiana
visitors can explore a remarkable
area where the past is gloriously alive. Here, a
collection of famous plantations dot the verdant
landscape along the Mississippi River, each offering
a unique journey back in time. Come and enjoy our
delicious Cajun and Creole cuisine, exhilarating
swamp tours, comfortable accommodations and all
the richness of Louisiana’s vibrant culture. It’s all
here, just minutes from New Orleans,
awaiting your discovery.
Oak Alley plantation
Houmas House
plantation
16
Laura:
A creole plantation
866-204-7782 • www.VisitNOpc.com
Y
Crawfish Étouffée
ingredients
1 stick margarine
2 onions, chopped
1 bell pepper, chopped
2 ribs celery, chopped
1 tablespoon garlic, chopped
10 ounce can Rotel tomatoes
10 ounce can cream of mushroom soup
salt and pepper to taste
1 lb. crawfish
½ cup green onion, chopped
2 tablespoons parsley, chopped
directions
RECIPE SUBMITTED BY
Oak Alley Restaurant
Melt margarine in Dutch oven. Add onion, bell pepper, celery and garlic
and sauté until tender. Add Rotel tomatoes and mushroom soup, salt
and pepper. Cook over low heat for one hour, stirring constantly to
prevent sticking. Add crawfish, green onion and parsley. Cook for
another 20 minutes. Serve over steamed white rice. Serves 6.
17
ST. HELENA
pARISH
St. Helena’ s appeal as a tourist attraction centers around
the quaint rural beauty and the proximity to Interstate 55,
Interstate 12 and the Zachary Taylor Parkway.
Sportsmen activities include hunting, fishing, and
canoeing on the local streams. Cycling is a sport that
winds through the parish on the highways and back roads.
Historical locations in Greensburg include the Courthouse, Old Jail
Circa 1855, and Land Office Circa 1820, that was used for the
clearing house for Spanish Land Grants. Businesses that call St.
Helena home are Cal-Maine Foods, Kleinpeter Dairy, Dow Chemical,
Louisiana Technical College Region Nine, Southland Steel, and
Williams Gas.
Welcome center
Rolling hills, pasture land, and a forest of pines make St. Helena a
rural retreat as you visit the region. St. Helena boasts of NO red lights
in the parish and only four caution lights. Escape from
the hustle and bustle of today’s life. Visit St. Helena.
225-222-7000
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cou rth ous e
Old Jail circa 1855
Y
Shrimp-n-Pasta Salad
ingredients
8 oz. spaghetti
1 lb. shrimp
1–2 tablespoons crab and shrimp boil
2–3 small tomatoes, diced
1 cucumber, diced
¼ – ½ cup sweet relish
½ – ¾ cup Italian salad dressing
directions
1. Break spaghetti in pieces. Cook as directed until just tender
(al dente). Cool.
2. Boil shrimp with shrimp boil until pink in color. Cool.
(leave whole or chopped)
3. Combine all ingredients. Toss lightly. Adjust seasonings.
4. Serve immediately or refrigerate until ready to serve.
RECIPE SUBMITTED BY
Geraldine B. Hitchens
Amite, LA
Yields approximately 6–8 one-cup servings.
Note: May add finely chopped apples for an enhanced taste
and flavor.
19
TANGIpAHOA
pARISH
Quaint towns, exciting attractions,
outstanding restaurants, and more
await you in Tangipahoa Parish.
Imagine strolling down streets lined with antique shops. Following a full
day of shopping, relax with an invigorating spa treatment. If you would
rather take a walk on the wild side, visit Global Wildlife Center to get up
close and personal with giraffes, zebras, and antelopes. End your day
at a quaint bed and breakfast. Surprise yourself by visiting Tangipahoa
Parish — the crossroads of the South.
Global
Wil dli fe
cen ter
20
800-542 -0715
www.TangiTourism.com
Y
Oyster Dressing
ingredients
2 loaves of day old French bread
1½ large yellow onions, chopped
1 bell pepper, chopped
1 bunch of green onions, chopped
8 toes of chopped garlic, minced
3 teaspoons olive oil
1 cup of Italian cheese
directions
½
1
1
1
1
½
1
stick of butter
egg
cup Italian breadcrumbs
teaspoon thyme
teaspoon poultry seasoning
gallon of shucked raw oysters
heaping tablespoon of parsley
Cut 2 loaves of day old French bread into pieces and soak in water
for about five minutes until bread is soft.
Add only 2 teaspoons of olive oil to frying pan. Sauté yellow onions,
green onions, and bell pepper. Add garlic after a few minutes.
Add 1 teaspoon of olive oil to another frying pan. Fry the strained
bread until it is brown on all sides. After the bread is fried, break it
apart and put into a mixing bowl.
Add ½ stick of butter, 1 egg, and 1 cup of Italian cheese to the
fried bread mixture. Stir mixture. Then add 1 cup of Italian breadcrumbs, 1 teaspoon of thyme, 1 teaspoon of poultry seasoning, all
sautéed seasonings.
In a separate saucepan put ½ gallon of oysters with liquid and
bring to a rolling boil. After the oysters are cooked, pour the
oysters and the water into the mixing bowl. If the mixture needs
to be dryer, add more breadcrumbs. (Hint: Stick a spoon in the
mixture. If the spoon stands up, then the mixture is at the right
consistency.)
Add a heaping tablespoon of parsley. Mix all together and add salt
and pepper to taste.
Bake at 350 degrees for about 35 minutes.
21
WASHINGTON
pARISH
Welcome to Washington Parish, Louisiana, one of the most scenic
rural parishes in the state — softly rolling hills, piney woods, farms,
small towns, and waterways!
We invite you to fish, hunt, canoe, “tube,” and
drive our byways and backways. Good food,
festivals, local heritage, and the nation’s largest free
fair are just some of the offerings in our little corner
of the state.
Thriving watermelon patches, U-pick blueberry farms,
dairy farms, home-grown produce — we have them.
Anytime, any season is a great time to be on our scenic rivers, the Pearl and
Bogue Chitto. Louisiana’s newest premier park, Bogue Chitto State Park is now open.
In October, enthusiastic crowds come to enjoy the Washington Parish Free Fair. They enjoy
flower, homemaking, livestock and agricultural exhibits; midway rides; stage entertainment;
Pro rodeo; and experience many pioneer activities typical of
the 1800’s Louisiana piney woods at Mile Branch Settlement.
Experience the cultural heritage of small-town America in a
century-old general store, the Varnado Store Museum. The Museums
of Cassidy Park, the Pioneer Museum, and the Museum of Indian
Culture reflect history in the heart of Bogalusa. All feature
permanent and changing exhibits, lectures and demonstrations,
and are open each weekend.
985-839-5228
www.WashingtonparishTourism.com
22
Y
Oyster Artichoke Soup
ingredients
2 quarts oysters
2 bunches green onions, chopped
8 oz. mushrooms, chopped
10 whole bay leaves
pinch of thyme
½ cup (1 stick) butter
¼ cup white wine
3 tablespoons flour
2 (14 oz.) cans chicken broth
2 (14 oz.) cans artichoke hearts
(not marinated), drained and
chopped
6 sprigs fresh parsley, chopped
2 cups heavy cream
pinch of basil
pinch of salt and pepper
directions
Simmer undrained oysters in a large saucepan until edges curl.
Remove from heat. Drain oysters, reserving liquor. Chop oysters.
RECIPE FROM
Bogalusa — One Hundred Years of
Magic City Cooking cookbook
Sauté green onion, mushrooms, bay leaves, and thyme in the butter
in a skillet until vegetables are tender. Add wine and flour. Cook until
thickened but not brown, stirring constantly. Add chicken broth and
reserved oyster liquor. Simmer 15 minutes. Add chopped oysters,
artichoke hearts, and parsley. Simmer 10 minutes. Remove from heat.
Stir in heavy cream, basil, salt and pepper. Discard bay leaves before
serving. Makes 8 to 12 servings.
23
WEST
BATON ROUGE
pARISH
West Baton Rouge is “On the River, On the Way” to fun and
adventure in Southeast Louisiana. The smallest parish in the state
has big surprises in store for visitors.
Experience our history at the award-winning West Baton Rouge Museum, touting six
historic Sugar Plantation structures dating from c.1830 to
c.1945. See a model of a working 1904 sugar mill once housed at the
world’s fair. Learn the story of sugar cane from field to factory before
you take a drive on the great scenic Mississippi River Road to see the
majestic oaks and numerous plantation homes.
View the Navigation Crossroads of the nation at the Port Allen Lock.
Built in 1961 this facility is open to the public at no charge. A stateof-the-art visitors center lets you be the Lock Master as you control
the 90-ton doors and lock ships and barges into the 64-foot sided,
160-mile shortcut transportation waterway.
Moby, the Alligator
24
Festivals, Food and Fun are on tap at our four major events
of the year. Kite Fest Louisiane, the only Kite Festival in
the state of Louisiana, is held in April. The Oldies But Goodies Fest and
Championship BBQ Contest are held in mid September, Sugar Fest in
October and the Reflections of the Season Light Display during the
month of December. Take the I-10 Exit #151 and visit MOBY, the
13' 4", 760 lb. alligator at our Tourist Information Center. We can help
you find great accommodations and help you create a plan for your
great adventure in Southeast Louisiana.
Kite capital of Louis
iana
800-654-9701
www.WestBatonRouge.net
Y
Shrimp & Andouille Grits
ingredients
16 jumbo shrimp, peeled, tail-on and butterflied
4 ounces Andouille sausage
2 cups water
1 cup half & half
1 cup dry uncooked quick grits
2 tablespoons butter
salt and pepper to taste
directions
Peel, devein and butterfly 16 jumbo Louisiana shrimp leaving the tail
on. Sauté lightly in butter for about 2 minutes. Be careful not to
overcook. Set aside.
RECIPE SUBMITTED BY
The Lunch House / KRP Catering
2265 Court St., Port Allen, LA 70767
Thin slice Andouille and lightly brown in sauce pan. Add water,
half & half and butter to the Andouille. Once boiling, add grits slowly,
stirring constantly. Salt and pepper to taste. Simmer on low heat about
10 minutes.
Spoon grits into large bowl. Place 4 shrimp standing up on top of grits.
Garnish with fresh green onions and a toasted slice of French bread.
Serves 4 entrée size portions.
25
WEST fELIcIANA
pARISH
Nestled in rolling hills on the mighty Mississippi
River just 30 minutes north of Baton Rouge,
St. Francisville, in beautiful West
Feliciana, provides a glimpse of a unique
area we call Louisiana’ s Hill Country.
Here the plantation homes and breathtaking gardens are
monuments of the adventuresome and creative English who
settled here and built a southern empire quite different from
the rest of Louisiana.
St. Francisville is the quintessential small town, with a gazebo
in the town park perfect for bands and summer plays. Sandybottomed creeks meander through the area where winding country roads will lead
you to nature preserves, a cypress swamp, antebellum homes, or to a bluff
overlooking the mighty Mississippi River. Whether you are birding, canoeing
or riding bikes through the lush
countryside, you’ll soon
discover that there’s
no place quite like
West Feliciana...
where imagination
becomes reality.
800-789-4221
www.Stfrancisville.us
26
Audubon
pilgrimage,
dancing the
Maypole
Y
Oysters Madeleine
ingredients
1 dozen oysters shucked and cleaned
TOPPING
2 tablespoons butter
1 lb. chopped spinach, drained
1 medium yellow onion, chopped
3 cloves of garlic
½ quart heavy cream
½ cup grated parmesan cheese
2 tablespoons flour
1 oz. white wine
1 oz. chicken stock
salt and pepper to taste
directions
In a large sauté pan on medium heat, add butter, garlic and onion.
Sauté until tender. Then add flour. Mix until veggies are coated. Add
wine and chicken stock. Then add cream. Let cook for 2 minutes,
then add parmesan. Reduce for 3 minutes, then add frozen spinach.
Reduce heat to low and simmer until thick. Salt and pepper.
After you have your topping made, it’s time to top the oysters.
RECIPE SUBMITTED BY
Chef Brian Boolos
Top oysters with a tablespoon of mix and then grated parmesan.
Place under the broiler on high until bubbly and golden brown.
Serve hot and enjoy.
27
cALENdAR
Of EVENTS
50th Jackson Assembly Antiques & Arts Show EAST FELICIANA
Port Hudson’s Battle Re-enactment EAST FELICIANA
Antique District Pioneer Day LIVINGSTON
Tickfaw State Park Spring Fair LIVINGSTON
Springfield Living History & Civil War Re-enactment LIVINGSTON
Annual New Roads Spring Street Festival & Antique Car Show
POINTE COUPÉE
JANUARy
The Louisiana Marathon EAST BATON ROUGE
Restaurant Week EAST BATON ROUGE
Annual Quilt Show Varnado Museum (Franklinton) WASHINGTON
fEBRUARy
Krewe of Southdowns Mardi Gras Parade EAST BATON ROUGE
Krewe of Spanish Town Mardi Gras Parade EAST BATON ROUGE
Clinton Mardi Gras Parade EAST FELICIANA
Community Center of Pointe Coupée Parade (New Roads)
POINTE COUPÉE
Livonia Carnival Assoc. Mardi Gras Parade POINTE COUPÉE
New Roads Lions Club Mardi Gras Parade POINTE COUPÉE
Lundi Gras Parade (Batchelor) POINTE COUPÉE
Annual Quilt Show Varnado Museum (Franklinton) WASHINGTON
Krewe of MCCA Mardi Gras Parade (Bogalusa) WASHINGTON
A Gathering of Writers & Readers (St. Francisville)
Easter Egg Hunt (Bogalusa) WASHINGTON
Great Southern Spring Bluegrass Event (Angie) WASHINGTON
Spring Street Fair (Franklinton) WASHINGTON
Kite Fest Louisiane WEST BATON ROUGE
Angola Prison Rodeo & Craft Show WEST FELICIANA
MAy
Annual Fordoche Fair POINTE COUPÉE
Kiwanis of Pointe Coupée Bass Fishing Tournament
(New Roads) POINTE COUPÉE
Oxbow Triathlon (New Roads) POINTE COUPÉE
Frisco Spring Fest (St. John Parish) RIVER PARISHES
Ponchatoula Antique Trade Days & Arts & Crafts Fair TANGIPAHOA
Independence Sicilian Heritage Festival TANGIPAHOA
Amite Oyster Festival TANGIPAHOA
Smokin’ Blues & BBQ (Hammond) TANGIPAHOA
Cassidy Park Cook-Off & BBQ (Bogalusa) WASHINGTON
Washington Art Association Show & Sale WASHINGTON
Bogalusa Gospel Music Festival WASHINGTON
Audubon Pilgrimage (St. Francisville) WEST FELICIANA
Dulcimer Fete WEST BATON ROUGE
Jambalaya Festival (Gonzales) ASCENSION
Live After Five Spring Series (Fridays) EAST BATON ROUGE
Hot Art, Cool Nights at the Mid City Art Hop EAST BATON ROUGE
The 1989 World Tour with Taylor Swift EAST BATON ROUGE
Bayou Country Superfest EAST BATON ROUGE
Pecan Ridge Bluegrass Festival (Jackson) EAST FELICIANA
Memorial Day Salute (Port Hudson SHS) EAST FELICIANA
Tickfaw 200 Power Boat Poker Run LIVINGSTON
Redneck Regatta Homemade Boat Race LIVINGSTON
Kiwanis Blessing of the Boats (New Roads) POINTE COUPÉE
Antique Tractor, Engine and Truck State Show WASHINGTON
Festival in the Park (Bogalusa) WASHINGTON
Relay for Life (Bogalusa) WASHINGTON
St. Francisville Spring Garden Stroll WEST FELICIANA
ApRIL
JUNE
Paddle Bayou LaFourche (Donaldsonville) ASCENSION
Live After Five Spring Series (Fridays) EAST BATON ROUGE
Baton Rouge Blues Festival EAST BATON ROUGE
Earth Day Festival EAST BATON ROUGE
WEST FELICIANA
Battle of Jackson Crossroads Living History EAST FELICIANA
Ladies Auxiliary Mardi Gras Parade (Addis) WEST BATON ROUGE
Blessing of the Bikes LIVINGSTON
Krewe of Good Friends Mardi Gras Parade WEST BATON ROUGE
Antique District Spring Festival LIVINGSTON
William Perkins WWII Weekend LIVINGSTON
MARcH
Immaculate Conception Church Fair (Lakeland) POINTE COUPÉE
Louisiana Sportsman Show (Gonzales) ASCENSION
Ponchatoula Strawberry Festival TANGIPAHOA
St. Patrick’s Day Parade EAST BATON ROUGE
The Italian Festival (Tickfaw) TANGIPAHOA
Fest For All EAST BATON ROUGE
Juneteenth Freedom Festival (Donaldsonville) ASCENSION
Treasures of Pointe Coupée Art Exhibit POINTE COUPÉE
Louisiana Catfish Festival (St. Charles Parish) RIVER PARISHES
Walker Percy Weekend (St. Francisville) WEST FELICIANA
Day the War Stopped (St. Francisville) WEST FELICIANA
JULy
July 3rd Fireworks (Donaldsonville) ASCENSION
Swamp Pop Music Festival (Gonzales) ASCENSION
4th of July at the USS Kidd EAST BATON ROUGE
Restaurant Week EAST BATON ROUGE
Pecan Ridge Bluegrass Festival (Jackson) EAST FELICIANA
Red, White, and Blue Festival (Clinton) EAST FELICIANA
Party in the Park LIVINGSTON
False River 4th of July Boat Parade & Pier Decorating
Contest (New Roads) POINTE COUPÉE
Old River Landing 4th of July Fireworks (Batchelor)
POINTE COUPÉE
Bogalusa’s Birthday and Old-Fashioned Independence Day
Celebration WASHINGTON
Bogalusa Watermelon Festival WASHINGTON
4th Fest WEST BATON ROUGE
AUGUST
Fete Rouge –Premier Wine & Food Festival EAST BATON ROUGE
Casting for a Cure Big Bass Fishing Tournament (New Roads)
POINTE COUPÉE
Nell’s Angels Softball Tournament & Auction (Fordoche)
POINTE COUPÉE
Polos & Pearls (St. Francisville) WEST FELICIANA
SEpTEMBER
Ascension Hot Air Balloon Festival (Gonzales) ASCENSION
Live After Five Fall Series (Fridays) EAST BATON ROUGE
Pecan Ridge Bluegrass Festival (Jackson) EAST FELICIANA
Dan Klein Memorial Rodeo EAST FELICIANA
Spare Time Riders Annual Trail Ride (New Roads)
POINTE COUPÉE
Alligator Festival (St. Charles Parish) RIVER PARISHES
Open Road Cruisers (Bogalusa) WASHINGTON
Great Southern Fall Bluegrass Event (Angie) WASHINGTON
Bogalusa Blues & Heritage Festival WASHINGTON
Smokin’ Oldies BBQ Cook Off & Oldies But Goodies Fest
WEST BATON ROUGE
OcTOBER
Awesome Art on the Bayou (Gonzales) ASCENSION
Cajun Village Fall Fest (Sorrento) ASCENSION
Live After Five Fall Series (Fridays) EAST BATON ROUGE
Downtown Halloween Parade EAST BATON ROUGE
JTEC Spook-tacular Ghost Walk EAST FELICIANA
Antique District Fall Festival LIVINGSTON
Hungarian Festival LIVINGSTON
Creole Festival LIVINGSTON
Livingston Parish Fair LIVINGSTON
Harvest Festival on False River (New Roads) POINTE COUPÉE
Big Cajun Triathlon (New Roads) POINTE COUPÉE
Frisco Fall Fest (San Francisco Plantation) RIVER PARISHES
Andouille Festival (St. John Parish) RIVER PARISHES
Poche Plantation Fall Arts & Crafts Festival (St. James Parish)
RIVER PARISHES
Annual Sheriff’s Children’s Fall Festival ST. HELENA
Tangipahoa Parish Fair (Amite) TANGIPAHOA
Old Farmer’s Day (Loranger) TANGIPAHOA
Dirty Outlaw Dash (Bogalusa) WASHINGTON
Washington Parish Fair (Franklinton) WASHINGTON
Sugar Fest WEST BATON ROUGE
Angola Prison Rodeo & Craft Show WEST FELICIANA
Southern Garden Symposium (St. Francisville) WEST FELICIANA
The Myrtles Halloween Experience WEST FELICIANA
Yellow Leaf Arts Festival (St. Francisville) WEST FELICIANA
NOVEMBER
Avenue Evening Stroll (Donaldsonville) ASCENSION
Jolly Jingles Holiday Market (Gonzales) ASCENSION
Tanger Outlet Moonlight Madness (Gonzales) ASCENSION
Louisiana Indian Heritage Association Annual Fall Pow-Wow
(Gonzales) ASCENSION
Antiques & Art Districts Christmas Open House LIVINGSTON
Pine Tree Festival LIVINGSTON
Veteran’s Program and Parade LIVINGSTON
Veteran’s Day Parade (New Roads) POINTE COUPÉE
Pointe Coupée Parish High School Rodeo POINTE COUPÉE
A New Roads Christmas POINTE COUPÉE
Destrehan Fall Festival (St. Charles Parish) RIVER PARISHES
Ponchatoula Antique Trade Days & Arts & Crafts Fair TANGIPAHOA
Louisiana Renaissance Festival (Hammond) TANGIPAHOA
Camp Moore Annual Civil War Living History Encampment
(Tangipahoa) TANGIPAHOA
Christmas in the Park (Bogalusa) WASHINGTON
Veterans on Parade WEST BATON ROUGE
LA Vets Fest (St. Francisville) WEST FELICIANA
dEcEMBER
Christmas Parade (Gonzales & Donaldsonville) ASCENSION
Red Stick Revelry EAST BATON ROUGE
Downtown Festival of Lights EAST BATON ROUGE
Clinton Christmas Parade EAST FELICIANA
Christmas Tree Lighting Celebration & Choirs EAST FELICIANA
Slaughter Christmas Parade & Craft Show EAST FELICIANA
JTEC Ebenezer Scrooge Reindeer Race EAST FELICIANA
Pecan Ridge Bluegrass Festival (Jackson) EAST FELICIANA
Antique District Chef’s Evening and Wine Tasting LIVINGSTON
Carter Plantation Christmas Open House LIVINGSTON
Historical Society Annual Bonfire (New Roads) POINTE COUPÉE
Old River Landing New Year’s Fireworks (Batchelor)
POINTE COUPÉE
Festival of the Bonfires (St. James Parish) RIVER PARISHES
Annual Town of Greenburg’s Christmas Parade ST. HELENA
Louisiana Renaissance Festival (Hammond) TANGIPAHOA
Christmas in the Park (Bogalusa) WASHINGTON
Mile Branch Pioneer Christmas (Franklinton) WASHINGTON
Christmas Festival (Franklinton) WASHINGTON
Reflections of the Season WEST BATON ROUGE
Christmas in the Country (St. Francisville) WEST FELICIANA

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