Orangecello <span style="color:#4B9A98;">// Louisiana Mandarin Style</span>

{"@context":"http:\/\/schema.org\/","@type":"Recipe","name":"Mandarin Orangecello","author":{"@type":"Person","name":"Caroline Callais"},"datePublished":"2016-12-09 08:43:49","image":"https:\/\/gardevoirci.nicholls.edu\/wp-content\/uploads\/2016\/12\/056.jpg","description":"","prepTime":"PT10M","cookTime":"PT5M","recipeIngredient":["12 mandarin oranges","750 ml Everclear ((a fifth\/one bottle))","2 cups sugar"],"recipeInstructions":["Wash and dry the mandarin oranges. Remove the rinds and place them in a pitcher.","Pour the Everclear into the pitcher with the rinds and let them soak for 7-10 days before bottling.","Before bottling, make a simple syrup by mixing 2 cups of sugar [...]

First <span style="color:#4B9A98;">// You Make a Roux…</span>

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 […]

A Cajun Staple<span style="color:#4B9A98;"> // Gumbo</span>

by Andetrie Vicks Writer & Special Sections 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 […]