A Recipe Legacy // Generation to Generation
by Caroline Marcello, Special Features Editor The Thibodaux Service League started in March of 1974 with goals to educate women in the community and to take part in charitable acts. In 1982 a group of service league members decided to put together a collection of recipes to create a cookbook. They tested hundreds of recipes […]
Cajun Culture // Everyday Life
by Caroline Marcello, Special Features Editor There are many aspects that come together to create a truly unique culture in Southern Louisiana. Locals place a twist on just about everything, and women in particular love adding cajun flavor to everything they do. Their art, apparel, and stories shouldn’t be taken at face value because everything […]
Timeless Traditions and Treasures // Jewelry
by Caroline Marcello, Special Features Editor Tradition runs deep in almost every aspect of southern living. Generations learn from previous generations. Things like recipes, stories, and family heirlooms are passed down to keep traditions alive. Even though these things don’t cost a lot, the sentimentality behind them make them priceless. One common item passed down […]
Orangecello // Louisiana Mandarin Style
Mandarin Orangecello Prep Time10 min Cook Time5 min Total Time15 min Ready in7-10 days Yield1 bottle INGREDIENTS 12 mandarin oranges 750 ml Everclear (a fifth/one bottle) 2 cups sugar Instructions 1 Wash and dry the mandarin oranges. Remove the rinds and place them in a pitcher. Pour the Everclear into the pitcher with the rinds […]
Festival // Faves and Fails
by Melanie Cowan, Special Sections Editor WHILE ADVENTURING ACROSS SOUTH LOUISIANA AND COVERING THESE FESTIVALS, we have come across some amazing and not so amazing events that the staff would like to share. These are a compilation of our personal experiences at each festival and are our opinions alone. We rated these festivals on a […]
Festival Royalty // A Louisiana Must
by Melanie Cowan, Special Sections Editor There is a little something special in common with all the festivals in Louisiana which has become a subculture within itself. FESTIVAL PAGEANTRY is truly something to behold because it puts a face to the festival itself. The contestants all have ties to the festival or the region in […]
First // You Make a Roux…
by Melanie Cowan, Special Sections Editor The start to any good gumbo or bisque is a ROUX— it is sac religious to think otherwise in South Louisiana. A roux is the foundation used to thicken stocks and is most commonly used to make gumbo. Most rouxs start by continuously stirring flour and a type of […]
Chu-Chut // A Little Something
Welcome to Chu-Chut! by Katie Fletcher Chu-chut is a Cajun word meaning – thing. It usually refers to something small. It replaces a word that you can’t think of when you need to use it. As Cajuns we speak extremely fast, so instead of waiting for the word to come we quickly replace it with […]
Pronounce Dat // A Cajun Food Dictionary
by Katie Fletcher, Special Sections Editor THE SOUTH doesn’t get much deeper than the bayous of Louisiana. Along these bayous French meets English to create a language unlike any other. The accents of the people around here are distinct and people talk with their hands as much as their mouths. Things are not always what […]
Gumbo // Practice Makes Perfect
by Emily Clausen, Guest Contributor