9 louisianacookin.com
EDITOR’S
LETTERTHERE’S NOTHING like the
sound of the trinity hitting hot roux,
is there? And the smell of chicken and
spicy andouille sausage bubbling on
the stove while the Saints play in the
background? Priceless. Th at’s how
most of our Sundays in the fall and
early winter go.
As the leaves fi nally drop
and Th anksgiving passes, we are
constantly torn between which
incredible Louisiana holiday events
to experience. Th is year, we hope
to make it up to Natchitoches with
the girls for the Festival of Lights (and the Holiday Trail of Lights) and start
a new family tradition of going to Lutcher on Christmas Eve for the lighting
of the bonfi res. No matter how long you’ve lived here, there are some exciting
surprises in store for you this holiday season, and you can see a few of our
favorites starting on page 69.
In this issue, we feature some fun ways to mix up your Th anksgiving
and Christmas feasts. From three ways to liven up turkey to a whole slate of
showstopping desserts, I’m sure you’ll fi nd something new to love. Personally,
I plan on making the incredibly easy Duck Poppers (page 81), Julia Reed’s
Crawfi sh Cardinale Tarts (page 88), and at least one Spiced Rum Pecan Pie
(page 64).
However you celebrate the holidays, I hope you and your family enjoy
these new and classic recipes and get to travel around to see the best of what
Louisiana has to off er. EDITOR’S PICKSGUMBOSCHICKEN AND SAUSAGE
Gris-Gris; New Orleans
DUCK AND ANDOUILLE
Prejean’s; Lafayette
LOUISIANA SEAFOOD
Hot Tails; New RoadsON THE COVER
Praline Cheesecake
(recipe on page 67)
photography by william dickey
styling by courtni bodiford
recipe development by laura crandall
food styling by elizabeth stringer