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 […]

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 […]

A Cajun Staple // Gumbo

by Andetrie Vicks, Staff Writer Today when family and friends in Louisiana get together to enjoy each other’s company the style of cooking is still CAJUN/CREOLE. Traditional comfort foods are on the menu, like red beans and rice, fried catfish and most importantly gumbo. Gumbo is extremely diverse and every family makes it slightly different […]

Dance In The Kitchen ‘Till The Morin Light // Recipes

by Katie Fletcher, Special Sections Editor The kitchens of South Louisiana are blessed with some of the best chefs in the world. The food is just as spicy and diverse as the people who prepare it. It’s southern food with extra flavor, extra calories, and extra love. Everybody’s grandma makes the greatest gumbo, and everybody’s […]