8th Edition SELA Gumbo Group Cookbook

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
“The best way to travel to Southeast Louisiana”
www.Amtrak.com
3
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 fastest-growing,
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.
1-800-356-2905
www.LouisianaFishFry.com
“Cravin’ Cajun” Chicken & Sausage Gumbo
LOUISIANA FISH FRY
easier to enjoy
n
ee
b
er
ev
n
s
t’
I
.”
e of Louisiana
in
is
u
C
l
ia
ic
ff
the “O
1 – 8 oz. box of Louisiana Fish Fry Products®
Cajun Gumbo & Rice Entrée Mix
1 lb. of thoroughly cooked chicken (to 165°F)
1 lb. of thoroughly cooked sausage (to 165°F)
6 cups COLD water or chicken stock
In 4-quart pot, combine 6 cups of cold water or chicken stock
and Louisiana Fish Fry Products® Gumbo & Rice Entrée Mix.
Stir often while bringing to a boil. Add thoroughly cooked
chicken and sausage.
Bring to a second boil. Reduce heat to low, cover and simmer
for 25 minutes, or until rice is tender. Stir occasionally.
Remove from heat. Enjoy!
5
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.
6
1-888-775-7990
www.TourAscension.com
Shrimp and Crab Seafood Gumbo
RECIPE COMPLIMENTS OF DON’S SEAFOOD
In a cast iron pot, heat 1 cup
cottonseed oil over medium
heat. When oil is hot, gradually
stir in 1 cup flour and constantly
stir with wooden spoon. After the
flour and oil are well combined,
lower the heat and cook until
golden brown. The darker your
roux, the more flavor you add
to your gumbo. After roux is
desired color, remove from pot
and place in another container
until ready to use.
1 teaspoon black pepper 1 tablespoon salt
1 pound unpeeled shrimp 1 gallon water
1 large white onion
3 celery stalks
(chopped)
1 large green bell pepper
(chopped)
1 tablespoon lemon juice
In a large stockpot, add all ingredients and
place on medium high heat. After water comes
to rolling boil, cook for another 6–8 minutes.
Strain off stock into another container,
discarding remaining ingredients.
4 garlic cloves (minced)
1½ gallons shrimp stock
1 tablespoon fresh parsley
(chopped)
Don’s Seasoning, black
and red pepper to taste
1 cup Louisiana Oysters
(shucked)
1 cup celery (chopped)
1 cup bell peppers (chopped)
2 cups white onion (chopped)
2 pounds 60/70 count shrimp
(peeled and deveined)
1 pound fresh Louisiana claw
crabmeat
1 pound fresh Louisiana lump
crabmeat
Make roux as directed in previous recipe. Add onion,
celery and bell pepper to hot roux. Cook until vegetables
are translucent. Slowly add shrimp stock and garlic.
Cook uncovered over medium heat for 1 hour, or until
mixture has a thick gravy consistency. Season to
taste with Don’s all-purpose seasoning, black
and red pepper. Add shrimp, crabmeat
and oysters. Cook for an additional 15
minutes. Garnish with parsley and
green onions. Serve over rice.
7
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.
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 and Southern football games or Bayou Country Superfest, the
Baton Rouge Blues Festival and Fête Rouge, a celebration of wine and food.
8
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. 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
1-800-LA-ROUGE
VisitBatonRouge.com. #GoBR
www.VisitBatonRouge.com
Shrimp Creole
FROM THE KITCHEN OF CHEF JOHN D. FOLSE, CEC, AAC
3 pounds (21-25 count) shrimp
peeled and deveined
¾ cup vegetable oil
¾ cup flour
1 cup diced onions
1 cup diced bell peppers
2 tablespoons minced garlic
2 cups tomato sauce
1 cup diced tomatoes
1½ quarts shellfish stock
1 cup chopped green onions
½ cup chopped parsley
salt to taste
cracked black pepper to taste
Louisiana hot sauce to taste
In a 2-gallon heavy-bottomed sauce pan, heat oil over
medium-high heat. Whisk in flour, stirring constantly until
light brown roux is achieved. Add onions, celery, bell
peppers and garlic. Sauté 3–5 minutes or until vegetables
are wilted. Blend tomato sauce and diced tomatoes. Slowly
add shellfish stock, stirring constantly until a sauce-like
consistency is achieved. Cook approximately 15 minutes,
stirring occasionally. More stock may be added if mixture
becomes too thick. Add shrimp, green onions and parsley,
then cook 5 minutes. Season with salt and pepper. Serve
over steamed white rice with a dash of hot sauce.
Shrimp Creole is a signature New Orleans dish.
Just as red beans became a traditional Monday
dinner, this dish is often seen on South Louisiana
tables on Friday. The flavor of this dish is enhanced
by the use of a rich shrimp and shellfish stock.
PREP TIME: 1 HOUR
YIELDS: 6 SERVINGS
9
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.
10
225-634-7155
www.FelicianaTourism.org
Lemony-Garlic Shrimp on Grits
¾ cup instant grits
Kosher salt and freshly ground
black pepper
¼ cup grated parmesan cheese
3 tablespoons unsalted butter
1¼ pounds medium shrimp, peeled
and deveined, tails intact
2 large cloves garlic, minced
Pinch of cayenne pepper (optional)
Juice of ½ lemon, plus wedges for
serving
2 tablespoons roughly chopped
fresh parsley
Bring 3 cups of water to a boil in a medium saucepan over high heat, covered. Uncover and slowly
whisk in the grits, 1 teaspoon salt and ½ teaspoon
pepper. Reduce the heat to medium low and
cook, stirring occasionally, until thickened, about
5 minutes. Stir in the parmesan and 1 tablespoon
butter. Remove from the heat and season with salt
and pepper. Cover to keep warm.
Meanwhile, season the shrimp with salt and
pepper. Melt the remaining 2 tablespoons butter
in a large skillet over medium-high heat. Add the
shrimp, garlic and cayenne, if using, and cook,
tossing until the shrimp are pink, 3 to 4 minutes.
Remove from the heat and add 2 tablespoons
water, the lemon juice and parsley; stir to coat the
shrimp with the sauce and season with salt and
pepper.
Divide the grits among shallow bowls and top with
the shrimp and sauce. Serve with lemon wedges.
11
Located just east of Downtown Baton Rouge, Livingston
Parish is a unique place where Cajun meets Country. Don’t
let our sudden growth fool you. We still have crazy Cajun
roots that venture deep into the swamps, and downhome
Country roots reach high into our beautiful pines. This
Cajun and Country fusion can be witnessed not only by
how we live and play, but especially in our delicious cuisine.
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.
12
1-888-317-7899
www.VisitLivingstonParish.com
We’ll be glad to see you!
Seafood Stuffed Potato
RECIPE SUBMITTED BY TASTE OF LOUISIANA (TOLA) CAFÉ IN THE DENHAM SPRINGS ANTIQUE DISTRICT
2 baked potatoes
½ cup butter
½ cup chopped onion
¼ cup chopped red bell pepper
2 tablespoons chopped celery
1 cup of shrimp and crawfish tails
3 tablespoons sour cream
¼ cup ricotta cheese
¼ cup cream cheese
¼ cup shredded mozzarella
and cheddar cheeses
Cajun seasonings
Bake potatoes in oven for 30 – 45 minutes or
until fork tender, take out and let cool.
Sauté butter and veggies together until tender.
While cooking veggies, cut cooled potatoes in
half and core out insides of potatoes to use as
stuffing. Add shrimp and crawfish tails to veggies
and cook on medium heat for 5 minutes. Stir in
ricotta, cream cheese, potato, and Cajun
seasonings to taste.
Take filling out of pan and stuff the potato shells.
Put the shredded cheeses on top of filled potato
shells.
Place in broiler on medium until shredded
cheeses on top have browned.
13
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.
14
1-866-204-7782
www.VisitNOPC.com
Pecan Pie
RECIPE COMPLIMENTS OF OAK ALLEY PLANTATION
1 (9-inch) unbaked pie shell
¾ cup raw sugar (granulated
sugar can be substituted)
2 tablespoons all-purpose flour
Pinch salt
2 tablespoons margarine, melted
1 tablespoon vanilla
⅔ cup light corn syrup
3 eggs
1⅔ cups chopped pecans
Preheat oven to 350 degrees. Combine all ingredients
in mixing bowl and stir to mix. Pour the mixture into
pie shell and bake until the crust browns, about 50
minutes. Remove from the oven and let cool slightly
before slicing to serve.
15
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.
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.
16
225-222-7000
www.StHelenaParish.la.gov/Tourism.aspx
Shrimp-n-Pasta Salad
RECIPE SUBMITTED BY GERALDINE B. HITCHENS
8 ounces spaghetti
1 pound 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
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.
Note: May add finely chopped apples for an
enhanced taste and flavor.
YIELDS: APPROXIMATELY 6 – 8 ONE-CUP SERVINGS
17
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.
18
1-800-542-0715
www.TangiTourism.com
Uncle Donnie’s
2-Pound Florida Parishes Arena Jambalaya
RECIPE SUBMITTED BY KELLY WELLS AND UNCLE DONNIE
2 pounds raw parboiled rice
2 pounds pork sausage
(prefer Double D Brand)
2 pounds boneless/skinless
chicken thighs
2 pounds pork tenderloin
2 pounds Cajun trinity blend
(onions, bell peppers & celery)
2 tablespoons Tony Chachere’s
Creole Seasoning
1 tablespoon black pepper
4 tablespoons minced garlic
1 can Ro*Tel original tomatoes
(10 oz)
1 can diced tomatoes (10 oz)
¼ cup Worcestershire sauce
¼ cup A-1 sauce
4 cups water
2 tablespoons Tabasco
2 tablespoons cooking oil
Cut all meat to bite size pieces
(chicken, sausage and pork).
Heat 2 tablespoons of cooking oil in 12-quart pot.
Brown all meat in this pot, once the oil is heated.
Add Cajun trinity blend, tomatoes, garlic and Ro*Tel and simmer until tender.
Add remaining ingredients and simmer for 15 minutes.
Add 4 cups of water and bring to a boil.
Add rice, stir and cover on low heat for 15 minutes.
Stir/fluff jambalaya and return lid on low heat for another 10 minutes.
Turn heat off completely and let sit for 30 minutes. Enjoy!
19
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. One of Louisiana’s premier properties, Bogue
Chitto State Park is located just 6 miles from Franklinton.
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.
20
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,
1-888-827-7118
and are open each weekend.
www.WashingtonParishTourism.com
Shrimp-Stuffed Mirlitons
RECIPE FROM ANNUNCIATION CATHOLIC SCHOOL COOKBOOK
3 mirlitons, sliced lengthwise
1 cup (150-200 count) shrimp,
peeled & deveined
¼ pound butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped bell pepper
½ cup sliced green onions
6 pats chipped butter
¼ cup diced garlic
1 cup chicken broth
Cajun seasoning to taste
⅛ cup chopped parsley
1½ cups seasoned Italian
bread crumbs
Preheat oven to 375.° Boil mirlitons in lightly salted
water until meat is tender enough to scoop from
the shells. Once tender, remove and cool under tap
water. Using a metal spoon, remove seeds from the
center of the mirlitons and gently scoop all meat
out of the shells. Reserve meat and save shells for
stuffing later. In a 4-quart saucepot, melt butter
over medium-high heat. Sauté onions, celery, bell
pepper, green onion and garlic. Cook approximately
10 minutes or until vegetables are wilted. Should
vegetable mixture become too dry during cooking,
add chicken stock. Add mirlitons and shrimp.
Continue cooking approximately 10 to 15 minutes,
or until mixture is well incorporated. Remove from
heat and season to taste, using salt, pepper, and
parsley. Sprinkle in seasoned bread crumbs to
absorb any excess liquid. Stuff mirliton mixture into
the shells, dividing equally into 6 portions. Place
stuffed mirlitons on a baking sheet and top with
one pat of chipped butter and remaining
bread crumbs. Bake until golden brown.
21
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 state-of-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.
22
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.
1-800-654-9701
www.WestBatonRouge.net
Cajun Shrimp Quinoa Casserole
RECIPE FROM THISGALCOOKS.COM
¾ pound large shrimp, peeled and
deveined
4 medium tomatoes, cut into chunks
1 jalapeno, seeded and chopped
½ cup chopped sweet onion
2 cloves of garlic, minced
1 tablespoon tomato paste
3 tablespoons olive oil
2½ teaspoons Cajun seasoning
Salt and pepper to taste
2½ cups cooked quinoa*
1 cup shredded fontina cheese
Fresh cilantro for garnish
Toss the shrimp and 1 teaspoon Cajun
seasoning together, set aside. Toss
the tomatoes with 1 tablespoon olive
oil and 1 teaspoon Cajun seasoning,
set aside. Heat 1 tablespoon olive oil
over medium heat in a cast iron skillet
(or any oven-safe skillet.) Cook the
shrimp until opaque, about 2–3
minutes per side. Remove
from the pan and set aside.
Add the remaining 1
tablespoon of olive
oil to the pan along
with the onion, jalapeno and garlic.
Cook until the onion and jalapeno
are tender, stirring often. Mix in the
quinoa, tomato paste, ½ teaspoon
Cajun seasoning and tomato chunks.
Top with the shrimp and then sprinkle
with the fontina cheese. Place in the
oven and bake at 350° for 15 minutes.
During the last 2 minutes, turn on the
broiler to high and broil until the
cheese is slightly brown and bubbly.
Garnish with fresh cilantro.
Notes:
* Brown rice may be substituted for quinoa.
If you do not have a cast iron or oven-safe skillet —
after mixing in the quinoa, tomato paste, Cajun
seasoning and tomato chunks, transfer the ingredients
to a casserole dish and then top with the shrimp
and fontina cheese.
PREP + COOK TIME: 30 MINUTES
YIELDS: 4 SERVINGS
23
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.
24
1-800-789-4221
www.StFrancisville.us
Crawfish Quesadillas
RECIPE COMPLIMENTS OF PALMER’S AT THE BLUFFS
1 tablespoon softened butter
1 tablespoon olive oil
1 tablespoon fajita seasoning
½ teaspoon Cajun seasoning
1 cup red bell pepper diced
1 cup green onions thinly sliced
8 ounces shredded cheddar and
Monterey Jack cheeses
6 (10-inch) flour tortillas
12 ounces cooked and peeled
crawfish tails
Melt butter and olive oil in a sauté pan over
medium heat. Stir in bell pepper and green
onions; add fajita blend seasoning and Cajun
seasoning. Stir/cook until veggies are tender
(3 – 4 minutes). Add crawfish tails, cook a few
more minutes until hot, and set aside.
cheese. Add another tortilla on top of filling,
pressing firmly down.
Place flour tortillas on work surface; divide about
half of shredded cheese onto one side of each
tortilla. Evenly divide the crawfish/veggie mixture
on top of cheese, then sprinkle with remaining
Heat oil in skillet over medium heat. Place
quesadillas into skillet, and cook until golden
brown on each side, (2–3 minutes). Cut into
wedge slices and serve on bed of spring lettuce.
25
The Louisiana Marathon BATON ROUGE
Restaurant Week BATON ROUGE
Annual Quilt Show Varnado Museum (Franklinton) WASHINGTON
Krewe of Southdowns Mardi Gras Parade BATON ROUGE
Krewe of Spanish Town Mardi Gras Parade BATON ROUGE
Clinton Mardi Gras Parade EAST FELICIANA
Annual Quilt Show Varnado Museum (Franklinton) WASHINGTON
Krewe of MCCA Mardi Gras Parade (Bogalusa) WASHINGTON
Ladies Auxiliary Mardi Gras Parade (Addis) WEST BATON ROUGE
Krewe of Good Friends Mardi Gras Parade WEST BATON ROUGE
A Gathering of Writers & Readers (St. Francisville) WEST FELICIANA
26
Louisiana Sportsman Show (Gonzales) ASCENSION
St. Patrick’s Day Parade BATON ROUGE
Fest For All BATON ROUGE
Port Hudson’s Battle Re-enactment EAST FELICIANA
Antique District Pioneer Day LIVINGSTON
Frisco Spring Fest (St. John Parish) RIVER PARISHES
Ponchatoula Antique Trade Days & Arts-Crafts Fair TANGIPAHOA
Independence Sicilian Heritage Festival TANGIPAHOA
Vintage Market Days (Amite) TANGIPAHOA
Amite Oyster Festival TANGIPAHOA
Hammond Smokin’ Blues & BBQ TANGIPAHOA
Cassidy Park Cook-Off & BBQ (Bogalusa) WASHINGTON
Easter Egg Hunt (Bogalusa) WASHINGTON
Washington Art Association Show & Sale WASHINGTON
Dulcimer Fête WEST BATON ROUGE
Audubon Pilgrimage (St. Francisville) WEST FELICIANA
Paddle Bayou LaFourche (Donaldsonville) ASCENSION
Live After Five Spring Series (Fridays) BATON ROUGE
Baton Rouge Blues Festival BATON ROUGE
Earth Day Festival BATON ROUGE
Third Street Songwriters Festival BATON ROUGE
51st Jackson Assembly Antiques and Art Show EAST FELICIANA
Battle of Jackson Crossroads Living History EAST FELICIANA
Frontier Day (Jackson) EAST FELICIANA
Blessing of the Bikes (Denham Springs) LIVINGSTON
Antique District Spring Festival LIVINGSTON
William Perkins WWII Weekend (Walker) LIVINGSTON
Ponchatoula Strawberry Festival TANGIPAHOA
The Italian Festival (Tickfaw) TANGIPAHOA
Bogalusa Gospel Music Festival WASHINGTON
Great Southern Spring Bluegrass Event (Angie) WASHINGTON
Festival in the Park (Bogalusa) WASHINGTON
Kite Fest Louisiane WEST BATON ROUGE
Angola Prison Rodeo & Craft Show WEST FELICIANA
Jambalaya Festival (Gonzales) ASCENSION
Live After Five Spring Series (Fridays) BATON ROUGE
Hot Art, Cool Nights at the Mid City Art Hop BATON ROUGE
Bayou Country Superfest BATON ROUGE
Memorial Day Salute (Port Hudson SHS) EAST FELICIANA
Bayou Gospel Fest (Satsuma) LIVINGSTON
Brew Block Party (Denham Springs) LIVINGSTON
Denham Springs Fair LIVINGSTON
Tickfaw 200 Power Boat Poker Run (Springfield) LIVINGSTON
Memorial Day Swamp Pop Music Festival (Hammond) TANGIPAHOA
Antique Tractor, Engine and Truck State Show WASHINGTON
Festival in the Park (Bogalusa) WASHINGTON
St. Francisville Spring Garden Stroll WEST FELICIANA
Hot Rod Power Tour (Gonzales) ASCENSION
Juneteenth Freedom Festival (Donaldsonville) ASCENSION
Louisiana Catfish Festival (St. Charles Parish) RIVER PARISHES
Ponchatoula Citywide Yard Sale TANGIPAHOA
Walker Percy Weekend (St. Francisville) WEST FELICIANA
Day the War Stopped (St. Francisville) WEST FELICIANA
Cajun Country Jam (Gonzales) ASCENSION
July 3rd Fireworks (Donaldsonville) ASCENSION
Swamp Pop Music Festival (Gonzales) ASCENSION
4th of July at the USS Kidd BATON ROUGE
Restaurant Week BATON ROUGE
Red, White, and Blue Festival (Clinton) EAST FELICIANA
Bogalusa’s Birthday and Old-Fashioned Independence Day
Celebration WASHINGTON
Bogalusa Watermelon Festival WASHINGTON
4th Fest WEST BATON ROUGE
Fete Rouge –Premier Wine & Food Festival BATON ROUGE
Hot August Night (Hammond) TANGIPAHOA
Polos & Pearls (St. Francisville) WEST FELICIANA
Ascension Hot Air Balloon Festival (Gonzales) ASCENSION
Live After Five Fall Series (Fridays) BATON ROUGE
Dan Klein Memorial Rodeo EAST FELICIANA
Alligator Festival (St. Charles Parish) RIVER PARISHES
Tour de Tangipahoa TANGIPAHOA
Tangipahoa Parish Fair (Amite) TANGIPAHOA
Great Southern Fall Bluegrass Event (Angie) WASHINGTON
Bogalusa Blues & Heritage Festival WASHINGTON
Smokin’ Oldies BBQ Cook-Off & Oldies But Goodies Fest
WEST BATON ROUGE
LA Vets Fest (St. Francisville) WEST FELICIANA
Awesome Art on the Bayou (Gonzales) ASCENSION
Cajun Village Fall Fest (Sorrento) ASCENSION
Live After Five Fall Series (Fridays) BATON ROUGE
Downtown Halloween Parade BATON ROUGE
27
JTEC Spook-tacular Ghost Walk EAST FELICIANA
Antique District Fall Festival LIVINGSTON
Hungarian Festival (Albany) LIVINGSTON
Creole Festival (French Settlement) LIVINGSTON
Livingston Parish Fair LIVINGSTON
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
Vintage Market Days (Amite) TANGIPAHOA
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
Avenue Evening Stroll (Donaldsonville) ASCENSION
Tanger Outlet Moonlight Madness (Gonzales) ASCENSION
Louisiana Indian Heritage Association Annual Fall Pow-Wow
(Gonzales) ASCENSION
USO Dance at LA War Vets Home EAST FELICIANA
Antique & Art Districts Christmas Open House LIVINGSTON
Antique District Christmas in the Village LIVINGSTON
28
Pine Tree Festival (Walker) LIVINGSTON
Veteran’s Program and Parade LIVINGSTON
Louisiana Renaissance Festival (Hammond) TANGIPAHOA
Ponchatoula Antique Trade Days & Arts-Crafts Fair TANGIPAHOA
Camp Moore Annual Civil War Living History Encampment
(Tangipahoa) TANGIPAHOA
Christmas in the Park (Bogalusa) WASHINGTON
Veterans on Parade WEST BATON ROUGE
Christmas Parade (Gonzales & Donaldsonville) ASCENSION
Red Stick Revelry BATON ROUGE
Downtown Festival of Lights 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
Antique District Chef’s Evening and Wine Tasting LIVINGSTON
Antique District Christmas in the Village LIVINGSTON
Carter Plantation Christmas Open House LIVINGSTON
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
Take note!
Jot it down!