ONE OF THE INTERESTING THINGS to me about Louisiana
cooking is that while it’s fi rmly rooted in the home and in family
traditions, there are countless chefs around the state who execute
incredible renditions of important Cajun and Creole dishes each night.
From white tablecloth establishments in New Orleans to hometown
haunts in the far reaches (not to mention the gas station cracklin’s to be
had in between), I don’t think there’s ever been such a good time to eat in
the Bayou State.
Each year, we select a handful of up-and-coming chefs who respect
local traditions while fearlessly forging ahead by introducing their
personal twists and tweaks to the classics. I am as impressed by this year’s
class of Chefs to Watch (starting on page 37) as I’ve ever been, and I’m
thrilled we get to honor them with the Chefs to Watch Awards Dinner
at Galatoire’s on Monday, August 19. For a selection of recipes from this
year’s Chefs to Watch, please be sure to visit louisianacookin.com.
Late summer and early autumn in Louisiana are two of my favorite
times for cooking. From sweet Gulf shrimp to the last of the Creole
tomatoes, the state’s best fl avors are ripe for the picking. I plan on making
the Shrimp and Andouille Jambalaya (page 66) as oft en as I can and look
forward to buying bags upon bags of satsumas. I’ll likely peel and eat
most of them but will certainly be preparing a few of the recipes from our
satsuma feature starting on page 51.
I hope you enjoy this crop of outstanding recipes for years to come. EDITOR’S
LETTERIN CELEBRATION OF
CHEFLEAHCHASEFOLLOW US ONVISIT US AT LOUISIANACOOKIN.COM.9 louisianacookin.comON THE COVER
Shrimp and Andouille Jambalaya
(recipe on page 66)
photography by stephanie welbourne steele
styling by sidney bragiel
recipe development by kathleen kanen
food styling by vanessa rocchio
There are few people in New Orleans’ history who
have infl uenced the culinary and cultural fabric
as much as Chef Leah Chase of Dooky Chase’s
Restaurant, who passed away earlier this year.
From her role in helping desegregate Crescent City
restaurants to the countless chefs whom she mentored, we are
grateful for all she did to feed our stomachs and our souls. Her legacy will
continue through the Edgar “Dooky” Jr. & Leah Chase Family Foundation.
For more information on the foundation, visit dookychasefoundation.org.