Acadiana Profile Magazine December-January 2023 by Renaissance Publishing

Holidays in the Region P.38

Best Oyster Po’boy at Olde Tyme Grocery

The tastiest seafood dishes prepared with passion, heritage and a whole lot of flavor

DEC 2023 JAN 2024

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DEC EM B E R 2023/JAN UA RY 2024

Features

Louisiana has a reputation — for seafood. Here we have the best of the best of every seafood dish you desire.

Let the holiday spirit carry you away with lively concerts, shopping, and endless merrymaking

Best Seafood

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Holidays in Acadiana

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VOLU ME 42 N U MB E R 06

Dec/Jan 10 NOTE DE L’EDITEUR

Editor’s Note

12 NOUVELLES DE VILLES

Round up of what's new in Acadiana

De La Cuisine A cozy Christmas meal with friends

16 UN VOYAGE AU VILLAGE

Where to winter in Acadiana

20 LA MAISON

A fresh take on a traditional Cajun cottage

58 DÎNER DEHORS

Collaborative cooking at T-Doug’s in Ragley

64 EN FRANÇAIS, S’IL VOUS PLAÎT

Retour en Acadie, encore une fois

L’Art Dirk Guidry brings music to life with his art

Recettes de Cocktails Park Bistro’s rousing new bourbon cocktail will put the merry in your holiday soirées

Acadiana Profile (ISSN 0001-4397) is published bimonthly by Renaissance Publishing LLC, 110 Veterans Memorial Blvd., Suite 123, Metairie, LA 70005 (504) 828-1380 and 128 Demanade, Suite 104, Lafayette, LA 70503 (337) 235-7919. Subscription rate: One year $24 auto-renewal; no foreign subscriptions. Periodicals postage paid at Lafayette, LA, and additional mailing entry offices. POSTMASTER: Send address changes to Acadiana Profile, 110 Veterans Memorial Blvd., Suite 123, Metairie, LA 70005. Copyright © 2023 Renaissance Publishing LLC. No part of this publication may be reproduced without the consent of the publisher. The trademark Acadiana Profile is registered. Acadiana Profile is not responsible for unsolicited manuscripts, photos and artwork, even if accompanied by a self-addressed stamped envelope. The opinions expressed in Acadiana Profile are those of the authors and do not necessarily reflect the views of the magazine or owner.

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NOT E D E L’E D I T E U R

AWA R DS

y memory of Acadiana goes back to my early childhood when

we’d visit family in Breaux Bridge. And my first concrete recollection was when I was around ten — old enough to go off on my own, book in hand, as I wandered out back of my Aunt Yvonne’s house to find a spot on the grassy slope by Bayou Teche to sp end the after noon reading. Leaning against the base of a weeping willow tree, I felt like I was in a magical place — much farther away from New Orleans than a mere two hours. The swampy land and cypress trees dripping with Spanish moss, the people speaking Cajun French over cups of black coffee and hot glazed donuts in Meche’s and the occasional alligator spotting were unlike anything I’d experienced at home. We used to go on lots of daytrips to nearby towns like St. Martinville, Opelousas, Washington and New Iberia. One of my favorite parts of going there was listening to all the stories my family would tell. Sitting around a card table in my uncle’s carport, a mound of freshly boiled, bright red crawfish spread out in front of us, we kids would cut up and play with the empty crawfish heads on our fingertips, while the grown-ups’ stories floated around us. As I got older, I started to listen more. All places have special stories, but I’ve traveled around a fair amount and have never quite heard stories quite like ours, which are part history, part lore, part hyperbole, part joke, part lesson, part recipe — a little bit of everything that represents Acadiana. Whether it was my uncle’s story of the Rougarou or my Mama Lou, sitting on the porch of her small wooden house, telling us in detail how she made hogshead cheese, I loved hearing their stories and am sorry I didn’t write them down. Now I’m part of a new set of stories — yours and those found within the pages of this magazine. I’m excited and humbled to work with those who share the stories of Acadiana with all of us each issue.

International and Regional Magazine Association 2023 Finalist Magazine of the Year Silver Overall Art Direction Silver Art and Culture Feature Bronze Art Direction of a Single Story Bronze Reader Service Bronze Home and Garden Bronze Photo Series Bronze Cover 2022 Winner Magazine of the Year Gold Overall Art Direction Gold Art Direction of a Single Story Gold Portrait Series Silver Food Feature Bronze Reader Service Article Bronze Special Focus 2021 Gold Art Direction Single Story Silver Covid Related Story Silver Food Feature Bronze Overall Art Direction 2020 Gold Overall Art Direction Silver Art and Culture Feature Silver Recreation Feature Bronze Food Feature Bronze Profiles Bronze Art Direction of a Single Story 2019 Winner Magazine of the Year Gold Overall Art Direction Gold Art Direction Single Story Gold Photo Series Silver Photographer of the Year 2018

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Gold Overall Art Direction Gold Magazine Photographer Gold Art Direction of a Single Story Gold Food Feature Gold Department Silver Magazine Writer of the Year Silver Hed & Dek Silver Photo Series 2017 Gold Overall Art Direction Gold Magazine Photographer of the Year Gold Art Direction of a Single Story Gold Food Feature Silver Cover

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ÉQUIPE DE VENTE

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COMING SOON!

F E B RUA RY / M A RC H

Top Doctors in Acadiana A Listing of the Top Doctors in the region.

Healthy Recipes Start the new year off righe with healthy recipes.

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NOU VE L L E S D E VI L L E S

Flamboyant Festivities Round up of what's new in Acadiana BY LISA LEBLANC-BERRY

Sugarplum Shindig

LET THE F E ST I VI T I E S B EG I N I N L A K E CHARLES! Mardi Gras makes a flamboyant entrance January 6 with a glitzy Twelfth Night Parade Extravaganza in the Lake Charles Civic Center. More than 60 krewes join the colorful procession as guests dance to live music while hailing their favorite royals. Many of the costumes will be prominently placed in the Mardi Gras Museum of Imperial Calcasieu. Tip: Guests who find plastic babies in their king cake slices win lavish grand prizes (visitlakecharles.org).

Vote for your favorite king cake prepared by esteemed local Fit for a King vendors, dance to live music and watch a children’s parade during the January 27 Bayou King Cake Festival in downtown Thibodaux. Hosted by the Lafourche Education Foundation (lacajunbayou.com).

THIBODAUX

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Thibodaux Put on your baker’s cap and decorate gingerbread houses during the Dec. 9-10 Sugarplum Shindig Gingerbread House Decorating Party. Enjoy a pancake bar, a hot chocolate bar and mimosas with the added allure of holidaythemed entertainment and character photo ops presented by Broadway on the Bayou Performing Arts. Each purchased gingerbread house comes with an apron and baker’s cap for little elves (207 East Bayou Road; bayhisgreenacres.com).

Shucks at Contraband Pointe Lake Charles, Abbeville The first phase of Lake Charles’ massive Marcel Contraband Pointe development is taking shape, but the eagerly anticipated second location of Abbeville’s Shucks seafood restaurant is still in the planning stages according to co-owner Bert Istre. “I’d love to make it roll, but we need a building to open!” he says of the delay. Meanwhile, Abbeville’s Shucks has a new heated patio and such winter specials as dark-roux duck gumbo and “big scoops, not slices, of our pecan pie cobbler” (shucksrestaurant.com).

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NOU VE L L E S D E VI L L E S

New Paleontology Concentration HALAL BOUDIN D E B U T I N S COTT Lafayette restaurateur Ema Haq (Bailey’s Seafood & Grill; Ema’s Café) is transforming an 8-acre property in Scott that he recently purchased for $2.2 million into a halal and kosher meat processing and food distribution center with a new line of Louisiana staples including halal and kosher-prepared boudin and tasso. The Bangladesh native is known for hosting an elaborate, free Thanksgiving luncheon for homeless and elderly people in Lafayette for the past 26 years (facebook. com/BaileysSG).

ACA D I A N A

Bears, Bears Everywhere

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While Louisiana black bears are most heavily concentrated in the Tensas and Atchafalaya basins, their fast-growing prevalence in places where enormous omnivores have never been seen before (including backyards, farming and hunting areas throughout Acadiana) has prompted plans for a 2024 bear season. Bears have a keen sense of smell, can climb trees, open coolers, latches and sliding doors and unscrew jar tops. Safety tips: Secure garbage cans, remove bird feeders, fallen seeds and pet food (wlf.louisiana.gov).

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Lafayette Students seeking an undergraduate degree in geology from UL Lafayette can now choose from new concentrations in paleontology and energy resources beyond the existing earth sciences and environmental geology concentrations in 2024. The School of Geosciences is expanding to meet the growing private and public sector demands for jobs in the Geosciences. The newest concentration includes courses in Micropaleontology, Invertebrate and Vertebrate Paleontology as well as Museum Techniques (geos.louisiana.edu/ academic-programs/geology).

Inaugural Cultural Hub Opelousas Opelousas has a new Acadiana culture shop in the historic downtown district. Jennifer Woodson, owner of Black Pot book shop and gift store, relocated her business to a storied building that was once home to the barber shop featured in the 1934 Bonnie and Clyde movie (located in the 1924 Shute’s building across from the courthouse). The revitalized, larger space features an emerging cultural workshop enhanced with historic citywide tours, lectures and information for visitors and locals alike (facebook. com/BlackPotBookshop).

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UN VOYAG E AU VI L L AG E

Where to Winter You can travel the globe in Lake Charles these days—just stroll down Kirkman Street, an avenue filled with restaurants serving the world’s most iconic dishes. BY CHERÉ COEN

Travel to Latin America

Be Sweet

Area 337 is a family-owned restaurant serving traditional Latin American dishes and cocktails, deliciousness such as arepas, plantains, bean concoctions and more. The establishment suffered a fire this year but bounced back and is once again serving its unique Latin meals to the Lake Area.

COUSIN’S LEBANESE CUISINE 2612 KIRKMAN ST. (337) 437-1144 COUSINSLEBANESE.COM

Travel to Lebanon

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Sam and Georges Homsi bring their Middle Eastern heritage to Cousin’s Lebanese Cuisine. Experience with authentic Lebanese menu items such as hummus, baba ghanoush, grape leaves, lamb lollipops, fried kibbie, kabobs and falafel. A first cousin to Sam and Georges’ grandfather gave them a leg up starting the restaurant, called them “cousin,” and the name stuck. ACADIANAP ROF IL E.CO M

PRONIA’S DELI AND BAKERY 3101 KIRKMAN ST. (337) 478-0785 FACEBOOK.COM/ PRONIASDELIANDBAKERY AREA 337 2500 KIRKMAN ST. FACEBOOK.COM/ AREA337

Pronia’s Deli and Bakery has been serving up delectable sandwiches, breads and desserts in Lake Charles for more than 20 years! Stop for lunch for a po-boy, pizza slice, tamales or muffuletta, but be sure to save room for dessert. Pronia’s is known for its cupcakes, cookies, baklava, cannoli and more.

And if that wasn’t enough enticement to visit Lake Chuck this winter, the Chuck Eats Restaurant Week will take place from January 19-28, showing off the town’s culinary prowess.

PHOTO COURTESY: COUSIN’S LEBANESE CUISINE; AREA 337

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L’ART

PAINTING RHYTHMS

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Artist Dirk Guidry of Lafayette brings musicians and their instruments to life BY JOHN R. KEMP

Lafayette artist Dirk Guidry is driven by what he describes as the “dynamic circulation of energy.” You can see it in his mesmorizing free-flowing bright colors and bold brushstrokes. His portraits and paintings of performing Cajun musicians and the instruments they play radiate the energy of their music, and his murals capture nostalgic moments in Acadian life. As he says, that energy is the “fuel for my creative process.” Whether Guidry is painting portraits or scenes from a Cajun music festival, the electric fluidity of his style reflects his stated interest in Abstract Expressionism, an art movement born in the United States after World War II. Though this may be his preferred style, his brushes morph easily from abstract imagery into recognizable figures, especially

in his series depicting hard-jamming musicians blasting out chords and songs at the Festival International de Louisiane in Lafayette. The same is true for his paintings of the musical instruments they play. Anyone who knows anything about Cajun and zydeco music can almost hear the rhythms vibrating from his canvases, which is appropriate since he always has music playing in the background while he paints. “I’m not sure if I can paint without music,” he says. “Music is always playing in my studio, and the type of music really depends on the day. I mostly stick to rock, althernative, progressive, sometimes heavy, but I will also listen to folk or instrumental if the mood is right. For Festival International, I make a playlist once the lineup is announced and play that on shuffle while I do each year’s series.” When not painting musicians or abstract images, Guidry is known for the commissioned murals in private homes and on com-

ILLUSTRATION BY S.E.GEORGE

mercial buildings in the area. Most are pure notalgia, reflecting some aspect of life in Acadiana. For instance, his mural “100 Years of Baking: Evangeline Maid Centennial,” painted on the side of the Evangeline Maid Bakery on West Sincoe Street in Lafayette, celebrates this long-time Cajun food staple. Another mural, “Bayou Sunset,” located at the Wyndham Garden, on West Pinhook Road, has all one might expect from such a title — shrimp boats, crawfish, seafood and a warm setting sun reflected in a South Louisiana bayou. It has somewhat of a Van Gogh feeling to it. Others include “Crawssing the Vermilion” on the University of Louisiana at Lafayette campus, and “Deep-Rooted” on Cypress Street, a project funded by the Lafayette Economic Development Authority and Acadiana Center for the Arts. “Murals are fun to paint,” says Guidry, whose studio is located in Basin Arts, an arts’ incubator in downtown Lafayette. “I’ve always leaned towards larger works of art that require using my entire body rather that just the fingertips with small scale works. I also love murals because of how they can transform any location that they are placed in. Murals help beautify communities.” Born in Raceland, Louisiana, but grew up “down the bayou” in Galliano, Guidry’s art has brought him growing recognition since graduating from the University of Louisiana in 2012 with a Bachelor of Fine Arts degree in Painting. His work has appeared in dozens of solo and group shows and he now serves as a member of the Louisiana Arts Council. He’s also the Festival International de Louisiane’s official visual artist. Gratitude comes with that success. “I realize how fortunate I am to be a working artist,” he says, thanking his mother Kim Guidry for encouraging his art as a child. “I am grateful every day for it. The journey with my art has been beautiful, and I am excited to see where it goes from here.” But most important, says Guidry, “I’m always pushing myself to create new and exciting art.” There again is that “dynamic circulation of energy.” 

M E E T T H E A RT I ST

Dirk Guidry Born 1987, Raceland, Louisiana Residence Lafayette Inspiration Abstract Expressionism Medium Canvas Paintings and Murals Favorite Imagery Abstraction, Portraits, Cajun & Zydeco Musicians, Acadiana Culture Web dirkguidry.com

See more of Dirk Guidry’s photography online at AcadianaProfile.com

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L A MAI S O N

Island Time A fresh take on a traditional Cajun cottage BY MARIE ELIZABETH OLIVER PHOTOS BY HAYLEI SMITH

On the western edge of Iberia Parish near the banks of Bayou Petite Anse, architect Kevin Gossen conjured a distinctly contemporary home with deep Southern roots. His client dreamed of a comfortably-sized Acadiana pied-à-terre, built on a lush, tropical landscape that had been handed down for generations. With homes in New Orleans and South Carolina, she gravitated toward a more contemporary space where she could

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entertain family and soak in the beauty of the natural surroundings. Gossen translated this vision into a sleek raised cottage with a metal roof and expansive front and back porches. “She wanted the exterior to blend with the history of the area,” says Gossen. “She wanted the house to live inside out.” Gossen achieved both with an expert mix of classic proportions and clean lines. The architect prioritized light throughout the home, making use of an enfilade floor plan with sight lines from the kitchen through to the primary bedroom. His fine-tuned focus on the architectural details adds to the home’s understated elegance. One of Gossen’s favorite elements is the sophistication of the highlacquered, flat-front kitchen cabinets. He points to the French doors as another example where he blended modern and traditional detailing. Gossen says he designed the crown molding and door casings to be substantial in size, but not ornate, for a more contemporary look and feel.

The property is rich with rolling hills and diverse vegetation, which inspired Gossen to draw from the tropical architecture tradition and incorporate generous front and back porches.

Cole & Son Lily wallpaper adorns the power bathroom. Sleek, high gloss cabinetry adds more modern flair throughout the home.

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Bleached oak floors add sophistication and continuity from the entryway to the primary suite. The home’s finishings and architectural elements, like the stairway, combine contemporary and traditional elements.

The open and airy kitchen is filled with ample natural light, drawing in color from the lush grounds surrounding the home. The primary bedroom accents mirror the blush and muted jewel-toned hues of the living rooms, where floor to ceiling windows simultaneously blend show-stopping drama with laid-back breeziness.

C R E D I TS

“The balusters on the stairs are tapered like candle sticks, which makes a statement when you walk in,” he says. The main house features Builder four bedrooms, plus an Mark LaBorde Builders, attached one-bedroom apartMarkLaBordebuilders.com ment with its own entrance. The generous sunlight casts a glow throughout the homeowner’s collection of furnishings, antiques and fine art, including paintings by Nicole Charbonnet and Margaret Evangeline. One of the home’s real treasures lies buried within the owner’s suite. A jewel box bath awash in mirrors, marble and black-and-white tile feels part Art Deco, part Old Hollywood. The homeowner says she drew inspiration from a core memory of relishing in the glamorous bathroom of her aunt’s Long Island home. This affinity for classic elegance is sprinkled tastefully throughout the interior, from crystal chandeliers and blush velvet pillows to gilded frames and lucite accents. These details, combined with the sophistication of the home’s architecture and landscape, work in harmony to create the hometown retreat she imagined all along. 

Architect Gossen Architects, GossenArchitects.com

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BY ERIC CORMIER PHOTOS BY JOSEPH VIDRINE

Louisiana has a reputation — for seafood. Here we have the best of the best of every seafood dish you desire.

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START A CONVERSATION about seafood anywhere in Acadiana/Southwest Louisiana and eyes will immediately light up with excitement. Facial expressions will get animated too after a plate piled with cooked catfish, shrimp, crawfish, crabs or oysters is placed on a table. Why does seafood make us happy? Maybe it is because of our direct access to bayous, rivers and the Gulf of Mexico where bountiful amounts of seafood can be found. It could be because we pay homage to centuryold family recipes that feature seafood. Or maybe it is a feeling found in our collective Bayou Land soul. Seafood and Acadiana/ Southwest Louisiana are tethered together by way of culture and foodways. What follows is a sampling of the best seafoodinspired creations at restaurants where the owners and cooks prepare dishes with passion, heritage and lots of flavor. Bon appétit.

BEST OF THE BEST

Landry’s Restaurant

Sautéed Seafood Platter NEW IBERIA Close your eyes and consider the following. You drive up to an Acadian-style home in South Louisiana. It is a big home on a property dotted with century-old oak trees that host Spanish moss. The home has a wraparound front porch. Grass around the homestead is green and a pond with ducks sits behind it. Inside, somebody’s mother or father is blackening a filet of catfish, red snapper or redfish in a 12-inch cast iron pot. Eventually they put tender morsels of crawfish tails and white lump crab meat in the pot, mixing all the flavors together with seasoning. The seafood is placed on an old white plate to cool. It ain’t over. The cook then starts sautéing broccoli, cauliflower and string beans that were blanched in another deep pot. Those vegetables are put in the same cast iron pot where the seafood was cooked. After a few minutes of seasoning and stirring, the vegetables are placed on the side of the seafood. Can you see it? Are you smelling it? Lips smacking yet? Well, that down-home, tasty mental picture is what Landry’s Restaurant of New Iberia offers every day. At Landry’s — not the chain — the sautéed seafood platter is one of the items customers order all the time. “It is not too rich. Not too greasy. Sort of lite but the perfect combination of different seafood. You get a mix of everything,” said Dr. David Landry who is the owner of Landry’s with his aunt Elaine Buteau. In 1969, Landry’s grandparents opened the eatery. His father created the sautéed seafood platter. Landry gets excited when customers tell him the dish reminds them of eating at their grandparents’ home. “This was my dad’s recipe. He kept passing it down to our restaurant cooks. That feeling of being at home is what we want customers to feel with this and all our dishes,” he said. At Landry’s, the ultimate goal is for the kitchen staff to pay respect to locally sourced produce, especially seafood. “First, we cater to our customers. We form relationships with them, and they keep coming back,” Landry said. “When it comes to seafood, I think it is one of the most important parts of our culture. It needs to be done right and with local seafood.” landryscajunrestaurant.com

BEST PO’BOY

Olde Tyme Grocery LAFAYETTE Since 1982, the Olde Tyme Grocery kitchen team has been kicking out po’boys to Hub City and surrounding area eaters. Suffice to say, the folks at Olde Tyme Grocery know a little something about po’boys. The oyster po-boy is proudly displayed on the menu. The sandwich starts with good bread (check), fresh veggies (lettuce and tomatoes, check), and just the right amount of mayo (check). Survey says…po’boy perfection. oldetymegrocery.com

BEST CHARBROILED

Uncle T’s Oyster Bar SCOTT It is called the Holly Beach Slammer. The charbroiled oysters on this plate are named Nola, Firecracker, Classic Candy and Le Bon Cochon. The Heberts have mastered the art of oyster on the half-shell, fire and toppings. Visit the restaurant, order a few beers or cocktails, and review the charbroiled oysters list. Classic Candy is addictive — Zydeco sauce, candied jalapeño and pepper jack cheese. uncletsoysterbar.com

BEST RAW

Dupuy’s ABBEVILLE Discussions about oysters and restaurants located in Acadiana should start with Dupuy’s. History, culture and oysters all converge at this Vermilion Parish gem. Dupuy’s opened its doors in 1869. The eatery was established by Joseph Dupuy back then. He harvested oysters and sold the saltwater bivalve mollusks (food and science can coexist). A dozen raw oysters, crackers and Dupuy’s house cocktail sauce is a moment oysters lovers are encouraged to experience. dupuys.com

BEST OYSTER DINNER

Poor Boy’s Riverside Inn BROUSSARD How many ways can oysters be featured on a plate? At Poor Boy’s Riverside Inn — which has been open since 1932 — the number is eight. Owner and chef Richard Hurst has access to over 90 years of family recipes. The oyster plate can best be described as oyster heaven consisting of oyster shooter, oyster gumbo, oyster pie, oyster jambalaya, oyster en brochette, fried oysters, oyster Bienville and Rockefeller. poorboysriversideinn.com

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BEST FRIED CATFISH

Roy’s Catfish Hut KINDER U.S. 165 travels right through Allen Parish going north and south. Right out of Kinder, south of Grand Casino Coushatta, is a restaurant that qualifies as a true-blue catfish shack. Roy’s Catfish Hut has everything right from the cornmeal-based batter, crispy French fries and pickled tomatoes on the salad bar. Throw in buckets of peanuts (you throw the shells on the floor) and this is the perfect place to quell a catfish fix. royscatfishhut.com

BEST BROILED OR GRILLED FISH

Pat’s Fisherman’s Wharf HENDERSON Paying homage to Atchafalaya area foodways has been a hallmark of the folks at Pat’s Fisherman’s Wharf. The origins of this restaurant go back to 1948, which means the recipes are tried and tested and the pots and pans are well seasoned inside the kitchen. The Catfish Special gets straight to the point: broiled catfish that is topped with a soft-shell crab, which is dressed with a crawfish cream sauce... Cher, ca c’est bon (that’s good). patsfishermanswharf.com

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BEST SOMETHING SPECIAL

Pat’s of Henderson LAKE CHARLES Each of the menu items prepared at Pat’s of Henderson is scrumptious. Yet, the stuffed red snapper is special...really special. This dish has been voted a top seafood dish in SWLA. When the plate is brought to your table, your eyes and nose will be greeted by a red snapper filet with seafood stuffing neatly added to it. You can order two side items, but they are just window dressing. The culinary artwork is the fish. patsofhenderson.com

Stuffed Red Snapper

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BEST CRAB CLAWS

Prejean’s CARENCRO You just cannot eat one...Prejean’s crab fingers, that is. Do yourself a favor and order these as an appetizer but be prepared to order another one. It is impossible to resist indulging until the tummy is filled with these Louisiana crab claws that can be either battered and deep fried or seasoned and sautéed. The mignonette sauce served with the dish adds a little extra flavor to the crab claws. prejeans.com

BEST BOILED CRAB

Seafood Palace LAKE CHARLES Only owner David Papania knows what is in the seafood boil and he will not share the recipe. Therefore, get here early because when word gets around that boiled crabs are on the menu, the line getting into Seafood Palace for a table is long. Papania prides himself on having access to a purveyor who makes sure big and full crabs are delivered to the restaurant. The seafood boil has cayenne in it, but not so much that the fingers burn.

BEST CRAB CAKES

Mazen’s/Mazen Grill LAKE CHARLES/LAFAYETTE Attention to detail is what makes a dinner at Mazen’s in Lake Charles and Mazen in Lafayette a joyful event. If you want to test that notion, order a crab cake. It is made with jumbo lump crabmeat and served with lemon butter and hollandaise sauce. The Mazen kitchen allows the flavor of the white crabmeat to stand on its own. The topping gently melds with the crabmeat. This is a simple and mouth-watering delicacy. mazengrill.com

BEST CRAB STACK

The Little Big Cup ARNAUDVILLE A fried soft-shell crab is placed atop a crab cake, which is on top of a fried eggplant medallion, which is topped with crawfish étouffée and then the dish is garnished with a fried Gulf shrimp. Sometimes the less said, or even less written, is the best way to go. I do not want to seem lazy, but if you cannot mentally see, smell, and taste this dish...well, nothing else I write will help. thelittlebigcup.com

BEST SOFT SHELL CRAB DISH

Nash’s Restaurant BROUSSARD At Nash’s Restaurant, customers are supposed to experience memories while eating intensely flavored dishes. Ownership here boasts a wonderful array of Italian, seafood, and steaks on the menu. The Soft-Shell Crab Lafayette is a heavenly creation. A soft-shell crab is battered and fried. Then a creamy sauce and sautéed crawfish are slathered on top of the crab. Oh, and you get a side of shrimp fettuccine alfredo. Lawd have mercy! nashsrestaurant.com

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BEST PO’BOY

BEST BOILED

SPICY SCAMPI

Mama’s Fried Chicken

C’est Bon

Buck And Johnny’s

OPELOUSAS Mama’s has two locations in the heart of St. Landry Parish. Locally owned and operated for 35 years, the eatery has made good on fulfilling the desires of those who have a hankering for fried shrimp and bread. The shrimp po’boy is simple in concept…fried golden shrimp, lettuce, tomatoes and tartar sauce. The actual fried shrimp have a zesty flavor that will not make the nose run but will tickle the tongue. eatmamasfriedchicken.com

MERMENTAU In Acadia Parish, right off U.S. 90, is this restaurant that has a religious-style following. Folks in these parts view the fine art of boiling seafood as part of their birthright. C’est Bon restaurant’s team uses a wonderful seafood boil mix for the shrimp. A side of boiled potatoes and corn finish out the meal. If you are a foodie who likes road trips, C’est Bon is a true find. cestbonrestaurant.org

BREAUX BRIDGE In the heart of downtown Breaux Bridge, a delicious dish filled with shrimp can be found and good music to boot. Buck and Johnny’s bills itself as eclectic and Italian. Without a fault, those words best describe the restaurant’s shrimp scampi. Bacon garlic butter, shrimp, tasso and smoked chaurice jalapeño is prepared together and served on penne. Oh, my goodness! This dish is sinful, delicious and addictive. buckandjohnnys.com

BEST FRIED

Mr. Bill’s Seafood Express LAKE CHARLES It takes more than COVID, hurricanes and rebuilds to keep a good restaurant owner down. Jason Guillory and Chad Pousson made sure when the doors to their Lake City restaurant staple opened again in January of this year that their shrimp basket was on the menu and the recipe was spot on. It is as if the kitchen never closed (it was closed due to hurricane damages in 2020). mrbillsseafoodexpress.org

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BEST BOILED

Heinen’s Crawfish Boil-N-Go LAKE CHARLES Every year crawfish season begins, expect to see a traffic jam at the corner of University Drive and Lake Street. Yes, there is a red light at the intersection, but the traffic congestion is created by SWLA residents who will wait for boiled crawfish that peels easily and is seasoned perfectly. If you sit outside a few blocks from the old Cajun-style shack where the business is located, you will smell the goodness.

BEST ÉTOUFFÉE

Dwight’s Restaurant LAFAYETTE There are moments when you eat something, and a mystical feeling overtakes your sense of taste and smell. Yes, there are many delicious étouffées cooked in restaurants and homes around the Southern region of Louisiana. Then, there is the creamy and deftly seasoned version prepared in the kitchen at Dwight’s. Do yourself a favor and manage the traffic on Johnson Street to get to Dwight’s. Crawfish greatness awaits. dwights.us

Crawfish Boudin Balls

BEST SOMETHING SPECIAL

Rascal’s Cajun Express RAYNE Southwest Louisiana is home to finger foods that stick to the bones and make the tastebuds happy, happy, happy! If you have not visited Rascal’s ShopRite Travel Plaza (yes, it is a convenience store) and tasted the crawfish boudin balls, then you are not living right. “All the flavor of boudin and crawfish packed into a perfectly fried bite,” states the business website. I concur. rascalscajunexpress.com

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HOLIDAYS IN

THE HOLIDAYS ROLL IN ACADIANA LIKE A SLOW-MOVING FOG, TEASING US WITH FESTIVITIES AT THE BEGINNING OF THE MONTH UNTIL WE’RE BLANKETED WITH THE TRIFECTA OF HANUKKAH, CHRISTMAS AND KWANZAA. But the fun doesn’t stop there in Louisiana. After we ring in the New Year, we toss away those pesky resolutions and delve into the unique celebration of Carnival, culminating in Mardi Gras, which is Feb. 13 this year.

HOLIDAY EVENTS Thousands of lights sparkle throughout LARC’s Acadian Village in Lafayette as the annual Noel Acadien au Village offers holiday fun through Dec. 23. There’s live music, food and children’s activities from 5:30 p.m. to 9 p.m. nightly. Another Cajun historic village, Vermilionville, celebrates with “Old Time Winter Traditions” from Dec. 12-23, highlighted by the event’s “Family Day” on Dec. 16. Christmas events run the gamut in Acadiana, from the Twinkle Light Night for kids on Dec. 1 at the Children’s Museum of Acadiana to Christmas in the Park with live music, hay rides and more Dec. 15-17 at Lafayette’s Moncus Park. Downtown Lafayette gets in the spirit of the season with its Unlimited’s Merry & Bright Downtown Holiday Series, beginning with the Lighting of the Tree Concert with Grammy Award-winner Chubby Carrier and the Bayou Swamp Band on Dec. 1. Other downtown events include Christmas Carnival on Dec. 3 and Movies in the Parc featuring a free screening of Dr. Seuss’ “The Grinch.” Miracle on Washington Street Christmas Festival takes over downtown

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BY CHERÉ COEN

Deridder on Dec. 2 with live entertainment, arts and crafts, food, a Christmas parade and the lighting of the annual Christmas lights display. In Houma, the Terrebonne Hi s t o r i ca l a n d C u l t u ra l Society (THACS) presents its Winter Wonderland with crafts, train ride and a visit from Santa from 10 a.m. to 8 p.m. Dec. 16 at Southdown Plantation and Museum. Adults may celebrate New Year’s Eve but in the morning, it’s strictly for kids at the Children’s Museum of Acadiana in Lafayette. There will be dance and musical performances, carnival games, exhibits and a giant confetti blast at New Year's Noon from 10 a.m. to 2 p.m.

The Acadiana Symphony O r c h e s t ra p r e s e n t s i t s Christmas Concert on Dec. 14 at Lafayette’s Heymann Performing Arts Center, a holiday celebration for the whole family that includes Anderson’s Sleigh Ride and a sing-along. Ring in the New Year with zydeco extraordinaire Geno Delafose at the traditional New Year’s Eve dance at Vermilionville in Lafayette.

PERFORMANCES Pr e p a r e t o g e t i n t o t h e holiday spirit with a number of performances happening in December. The Eunice Community Concert Band & Choir present their Christmas concert at 7 p.m. Dec. 7-8 at First Baptist Church of Eunice while the Louisiana Choral Foundation Masterworks Chorale C h r i s t m a s C o n cer t w i ll perform at 7 p.m. on Dec. 8 at First United Methodist Church in L ake Charles and at 3 p.m. Dec. 10 at the Im m a cu la t e C o n ce p t i o n Church in Sulphur. The Lake Area Ballet Theatre in Lake Charles performs “The Nutcracker” Dec. 8-9 and the Lafayette Ballet Theatre performs the traditional Christmas story Dec. 9-10 at Lafayette’s Heymann Performing Arts Center. Luminate Houma presents a free concert (bring chairs!) on Dec. 11 next to Lumiere Blues and Jazz Bistro and the Colors of Christmas will be performed Dec. 17 at Trinity Baptist Church in Lake Charles.

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SHOPPING Shoppers won’t want to miss Christmas at Coteau holiday market with a special luncheon, photos with Santa and a gumbo cook-off Dec. 1-2 at the Academy of the

Sacred Heart and Berchmans Academy in Grand Coteau. On Dec. 7, Abbeville comes alive with its Christmas Stroll through the decorated downtown historic district from 5:30 p.m. to 8 p.m. Vendors will be lining the streets of Washington Dec. 9 in the Christmas in Washington festival that ends with the tree lighting at 7 p.m.

Strolling downtown Lafayette streets is “Merry & Bright” this time of year with a month-long celebration of window displays, decorated trees and photo opportunities, in addition to shopping at the many boutiques. The public gets a chance to vote on their favorite window display beginning Dec. 1 and on Dec. 9 it’s the Holiday Art Market featuring local artists and artisans in the 400 block of Jefferson Street.

CARNIVAL 2024

HOLIDAY PARADES Dec. 2 Houma Christmas Parade Downtown Lafayette Christmas Parade DeRidder Christmas Parade

Dec. 9 Queen City Christmas Parade

Dec. 10 Delcambre Main Street Parade

Delcambre Christmas Boat Parade,

Dec. 14 Opelousas Children’s Christmas Parade

Acadiana has the largest Carnival celebration outside New Orleans. Lake Charles hosts a gumbo cook-off and a Royal Gala that brings all the city’s krewes together while Houma and Lafayette go all out with its many parades and Carnival balls. Eunice and Mamou, among other small towns throughout Acadiana, celebrate the Cajun way with unique courirs de Mardi Gras or chicken runs. Even the fourlegged residents get in the fun with the many dog parades. A few of our favorites include: The Krewe de Canailles Wa l k i n g Pa r a d e Fe b . 2 through downtown Lafayette brings out the creative spirit as “independent subkrewes” dress up in unique ways and pass out sustainable throws. Dog have their day dressed in Carnival gear for the annual Krewe of Barkus Dog Parade in Lake Charles. Celebrate two Louisiana traditions on Feb. 12, otherwise known as Lundi Gras, when Lakeview Park & Beach in Eunice performs an old-time boucherie or hog butchering. The food will be prepared by Acadiana chefs while Cajun and zydeco bands perform in the resort’s “barn.” 

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DEC 2023/JAN 2024

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SPONSOR ED

A Southern woman has a legendary mystique. Storytellers have long tapped into the world’s fascination with a woman who is feminine and speaks her mind; gracious, but in no way a pushover; and possesses the strength and force of a hurricane. The Southern Woman has earned the fitting nickname: Steel Magnolia. We would like to thank the following professionals and businesses who participated in the photoshoot: VENUE: River Oaks Catering FLOWERS: Les Amis Flowers SELECT CLOTHING: Dillards

MAKE-UP AND HAIR: Wendy Campbell, Victoria Arsemont, Hannah Soileau, Dillards, Elisse Nelson with Channel

STYLING: Karen Guidry PHOTOGRAPHY: Danley Romero with Romero & Romero

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S PONS O RE D

LEFT TO RIGHT Rosalyn Miller, Denise Durel, Keesha Buteau, Courtney Cobb, Cindy Cobb and Tina DeRouen

S PONS O RE D

Keesha B. Buteau FOUNDER BEACON OF LIGHT Keesha Buteau, Founder of Beacon of Light and a prominent member of various organizations, is deeply active when it comes to the world of leadership and philanthropy. Her approach can be likened to both “lion and lamb,” where she fearlessly pursues her goals with extreme determination while embodying the gentleness of a lamb through vulnerability and transparency. She is defined by her fervent passion, acute sensitivity to others’ needs, and a leadership style rooted in empathy and compassion. Keesha is a decisive woman mastering the delicate art form of gracefully adapting to the roles of mother, wife and working professional. Her greatest desire is to live her life planting seeds of faith, joy, hope and empowerment that will be harvested by many. Keesha’s current focus on legacy-worthy work and service shows her devotion to leaving a positive impact on the lives of others. She continues to grow with optimism and embraces her authentic self by remembering “You are the light of the worldlike a city on a hilltop that cannot be hidden.”

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S PON S O R E D

Denise Durel PRESIDENT & CEO UNITED WAY OF SOUTHWEST LOUISIANA Dedicated to aiding those facing adversity, Denise Durel, the CEO and President of the United Way of Southwest Louisiana, is a compassionate and determined leader. Her commitment is evident with how she’s transformed lives and with her nurturing yet resolute approach. Throughout her professional journey, Denise has actively engaged with nonprofit organizations, driven by a profound sense of empathy for individuals in dire straits. Her joy stems from helping people find solutions that can significantly impact their lives. Under her guidance, the United Way of Southwest Louisiana has served over 1,015,713 community members across the parishes during the pandemic and natural disasters. Denise has built an exceptional team made up entirely of female leaders who have proven their dedication to the Southwest region. Their commitment to making a lasting impact while facilitating recovery demonstrates their unending dedication to the community, and as they continue to have record-breaking achievements in resource development to ensure that they continue to enhance their ability to support the region with the direction of their resilient leader.

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S PONS O RE D

Cindy Lacombe Cobb DOCTOR OF NURSING PRACTICE, NURSE PRACTITIONER, FOUNDER/ OWNER ALLURE ENHANCEMENT CENTER As a Doctor of Nursing Practice and a Nurse Practitioner, she’s dedicated two decades to Aesthetic Medicine boasting a remarkable career and a philanthropic spirit. Cindy’s trailblazing spirit radiates through her roles as the Founder/Owner of Allure Enhancement Center, the very first medical spa owned by a Nurse Practitioner in Louisiana. Under her leadership, Allure has soared into Allergan’s Top 500 and now ranks among the Top 5 in the state. Cindy’s commitment to excellence extends beyond her practice. She serves as a trainer for Allergan Medical Institute, sharing her expertise with the next generation of practitioners. Her passion for education continues as she’s on faculty in the Master’s Nurse Exec program at Walden University and serves as a Medical Reviewer for Healthline News. As a passionate Louisiana Ragin Cajuns fan, Cindy’s love for her university and community is evident through her role as Chair of the Ragin Cajuns Athletic Foundation, becoming the first woman to serve in this capacity.

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S PON S O R E D

Courtney Cobb MSN APRN FNP-C NURSE PRACTITIONER ALLURE ENHANCEMENT CENTER Courtney Cobb, MSN APRN FNP-C, has a dedication and passion that extends far beyond the realm of healthcare. As a compassionate and committed Nurse Practitioner at Allure Enhancement Center, she continuously goes the extra mile to empower her patients, instilling in them the confidence to pursue their goals. Courtney’s patients praise her for her kind nature, undeniable work ethic, and attentive care. Courtney believes in enhancing one’s quality of life not only through aesthetic interventions but also through healthy living. She practices what she preaches, maintaining a rigorous fitness regimen and diet and continually setting and achieving personal goals. Courtney has a passion for marathon running and is also the Co-Owner of Clean Juice Lafayette, demonstrating her devotion to promoting health and well-being for her community. She is a member of the American Association of Nurse Practitioners and the Cajun Road Runners Club. Courtney continuously inspires those in her midst to live a healthy and fulfilling life.

S PONS O RE D

Tina D. DeRouen EVENT COORDINATOR TDD LLC VICE PRESIDENT DPI Tina DeRouen, a Rayne, Louisiana native, has a dedication to making life’s special moments unforgettable. As the Event Coordinator for TDD LLC and Vice President of DPI (DeRouen’s Plumbing Inc), she has a passion for transforming occasions into unforgettable memories. From the joyous celebrations of birthdays and weddings to the vibrant splendor of Mardi Gras Tableaus, Tina orchestrates events with finesse, ensuring they come to life in grandeur. Yet, it’s her commitment to her community that truly defines her. Tina actively supports local schools, single mothers, and families in need, reflecting her altruistic spirit. Tina’s contributions to numerous Mardi Gras Krewes and her role as President of Krewe de Joie de Vie testify to her leadership and passion. She’s a true showwoman, channeling her creativity into making dreams a reality for others. With Tina at the helm, every event becomes a masterpiece.

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S PON S O R E D

Rosalyn Firmin Miller OWNER CAJUN POOLS & SPAS OWNER HJM INVESTMENT PROPERTIES You are not born undeniable, you become it with a tireless work ethic and never settling. Rosalyn Miller, the Owner of Cajun Pools and Spas and Owner of HJM Investment Properties, In 2010, alongside her husband, founded Cajun Pools & Spas, a testament to her passion for transforming clients’ dreams into stunning pool designs. She is the driving force behind the sales and design. Rosalyn’s dedication and commitment earned her the prestigious title of 2019 Sales Leader of the Year in the Leisure Pool Fiberglass Industry. In 2020, she expanded her entrepreneurial portfolio by establishing HJM Investment Properties, fulfilling her aspiration of venturing into rental property. When she’s not managing her companies, Rosalyn indulges in her love for the outdoors, enjoying hunting and exercising.

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REC E TT E S D E CO CKTAI LS

“The Mantelpiece was inspired by our holiday drinks enjoyed fireside,” says Chef Cooke.

Elements of Fire Park Bistro’s rousing new bourbon cocktail will put the merry in your holiday soirées BY LISA LEBLANC-BERRY PHOTO BY ROMERO & ROMERO

When brisk winds blow in the land of gumbo, the sweet warming notes of bourbon invigorate guests enjoying Park Bistro’s festive signature libations on the cozy porch. Fans bundle up on nippy live music nights, enticed by fondue pots bubbling with cheese and chocolate. New York-born Chef Peter Cooke’s beautifully restored new bistro, formerly The Saint Street Inn, is a buzzy little neighborhood spot with an intimate bar elevated by seasonal craft cocktails. The vibe is casual. Some of the more popular Italian- and French-inspired dishes reflect Cooke’s previous post at Krupa, the lauded Brooklyn haven where he was executive chef and partner. Risotto balls with basil, ricotta gnocchi with black sesame and crispy brussels with lemon aioli are among the winning Krupa offshoots. The Mantelpiece, a festive PARK BISTRO bourbon-forward tipple balanced 407 BROOK AVENUE with elements of smoke and fire, is LAFAYETTE PARKBISTROLAFAYETTE.COM a celebration crowd-pleaser. “It’s a play on the New York Sour,” says Chef Cooke. “We smoke maple syrup over apple wood chips. Right before drinking, we ignite a rosemary sprig, which releases a wonderful aroma.” Instead of flavor-neutral simple syrup, smoked maple syrup adds depth to the bourbon-lemon juice canon. For a vibrant Christmas spin, the classic wine float is enhanced by ruby-red pomegranate juice sprinkled with crunchy, tart pomegranate arils. Flaming rosemary adds a festive, fiery afterglow. 

H O M E BA R

The Mantelpiece

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Smoke maple syrup in a metal container at 250 degrees for 30 minutes (will last refrigerated for months). Mix 2 ounces pomegranate juice with 2 ounces red wine and set aside.

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In a cocktail shaker, combine 2 ounces bourbon, 1 ½ ounces smoked maple syrup and ¾ ounces fresh lemon juice. Add ice and shake until chilled. Strain into a rocks glass with ice.

Top with a pomegranate juice and red wine float. Garnish with pomegranate seeds and a torched rosemary sprig.

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D Î N E R D E H O RS

Can the restaurant kitchen staff prepare a good gumbo? At T-Doug’s, the answer to that question is decided from the moment the warm bowl of goodness is placed in front of the food lover… yes they can!

FLAVOR COUP Collaborative cooking at T-Doug’s Cajun Cuisine and Catering in Ragley BY ERIC CORMIER PHOTOS BY JOSEPH VIDRINE

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Chef Schysm has a reverence for bayou Cajun cooking. He decided to move into Beauregard Parish to share culinary creations he loves to prepare. T-Doug’s is located on United States Highway 171 inside of Ragley. Foodies visit from all over Louisiana and Texas.

Doug Schysm is a chef and restaurant owner you want to know about. First and foremost, he is a Louisiana man, albeit, with truly mixed north and south origins. Schysm’s daddy is from Ragley which is an unincorporated area in Beauregard Parish where U.S. 190 passes through going east and west. His momma is from Morgan City in St. Mary Parish. Yes, his blood lines are north and south of Interstate 10. Schysm grew up deep in the bayou area of Acadiana. He moved to Calcasieu Parish and went to DeQuincy High School…the accent and all things Cajun stood out in him. “I thought the people there in DeQuincy talked funny,” he said. As he grew up, the man had the desire to cook. Eventually, he opened a food truck in Ragley with his wife. The calling for the restaurant was strong in the two of them and they developed T-Doug’s Cajun Cuisine and Catering and opened the doors Labor Day weekend in 2022. The Schysms built their restaurant on U.S. 171 in Ragley. Ok, that is the back story. The real delicious morsels in this culinary adventure can be found in the cumulative cultural and

The crawfish etouffee alone is astounding, but Chef Schysm decided to place it over grilled fish. On the menu, the dish is called Atchafalaya. Both the smothered crawfish and fish top a bed of rice…stupendous.

T-DOUG’S CAJUN CUISINE AND CATERING 14088 HIGHWAY 171 RAGLEY 337-725-4536 TDOUGS.COM

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TRY THIS!

Gumbo Anyone who starts a Cajun/Creole-style restaurant has to understand their reputation will be determined on how their gumbo tastes. Survey says…T-Doug’s chicken and sausage gumbo will remind you of some old-fashioned Acadiana cook’s dark roux-based concoction. Darn, these people can cook.

Chicken Fried Steak This is for the cowboys and ranchers in West Louisiana. Eight ounces of beef cutlet is battered, fried and served with a white gravy that will have you kickin’ your boots doing a happy dance.

Bread pudding Brown created the recipe. When a member of the waitstaff places this bowl of carnal pleasure in front of you, first you see the warm pudding topped with a velvety cream sauce, then you smell the aroma. Licking the bowl afterwards is allowed.

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The kitchen staff inside of T-Doug’s follows the lead of Doug Schysm and head kitchen queen Denise Brown who combine their skills to share cooking styles from West Louisiana and the Atchafalaya region. Gravies, fried food, steak and seafood figure prominently on the menu.

culinary traditions in what was No-Man’s Land where the restaurant is located. T-Doug’s recipes are a collaborative effort involving Schysm and his head kitchen queen Denise Brown. With their cooking, the duo pay homage to Cajun, Creole, Redbone, Native American, Colonial Spanish, cowboy, rancher, forestry industry, Protestant, Catholic and Northern American influences that fused together after the Louisiana Purchase in western Louisiana. Heck, Brown’s son D.J. Bynog, works the grill station and is from Anacoco. You can see deep West Louisiana traits in his eyes. By the way, the young man makes a delicious ribeye. “I like to cook and feed people,” Schysm said. “Cajun is all I know, and I brought it with me up here.” T-Doug’s is developing a reputation for quality menu offerings, but one dish is becoming a calling card: the crawfish étouffée. Brown’s recipe is spot-on! Her version is creamy, subtly spicy and the smothered crawfish are tender. T-Doug’s crawfish has won the 2023 Breaux Bridge Crawfish Festival Étouffée Cook-off and snatched a winner’s trophy at the 2022 Crawfish Étouffée Cook-off in Eunice. Another favorite of patrons is the Cowboy Burger which is a half-pound homemade hamburger patty that is topped with bacon, grilled jalapeños, fried onion rings, BBQ sauce and served on a soft sourdough bun. In keeping with the tradition of SWLA and Acadiana foodways, T-Doug’s offers a daily plate lunch. Brown’s pork roast with rice and gravy, blackeyed peas, corn and a roll enrich the soul. The pork roast is tender, and the gravy created naturally from cooking the meat is light and seasoned. T-Doug’s is purposely off the beaten path, but the folks realize they are a talented flavor-inspiring crew who have started a flavor coup on the Louisiana restaurant scene. 

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D E L A CU I S I N E

CHRISTMAS DINNER FOR SIX A cozy Christmas meal with friends BY MARCELLE BIENVENU PHOTO & STYLING BY EUGENIA UHL

My family has gotten so big, Christmas has become a moveable feast. Some celebrate Christmas Eve, others at noon on Christmas day and yet another group gathers on the night of Christmas. Whew! This year, family units are going to tropical islands while others are taking to the ski slopes. Since we are of a certain age, home is our destination, and we’ll celebrate a bit more quietly with two other couples joining us for a late afternoon repast. I’ve already cleaned Mama’s crystal and polished her sterling flatware. I’ve borrowed some of her china, which was given to my brother and his wife, and I’m anxious to try and duplicate the beautiful table Mama always set. Rock and I have discussed the menu and although it’s not a traditional South Louisiana one, I think it is quite elegant. 

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Rather than using baby spinach, combine arugula and red leaf lettuce.

STA RT E R

Red and Green Christmas Salad 8 2 2 1 1

cups baby spinach medium-size avocados, pitted, peeled and thinly sliced tablespoons lime juice pint cherry tomatoes cup warm Champagne Dressing (recipe online)

1. Place spinach leaves in a large salad bowl and arrange avocado slices in a circle around the edge of the salad. Arrange cherry tomatoes in the center of salad. 2. Pour dressing over salad at the table and gently toss. Divide into equal portions and serve on chilled salad plates. Makes 6 servings

4. Pour off all but one tablespoon of fat and return skillet to heat. Add fennel slices and cook, stirring, until golden and soft. Spoon fennel around hens and add wine and 1/2 cup of the water or broth. 5. Roast hens, basting them every 15 minutes. Add remaining water or broth if necessary, until hens are tender and juices run clear, 40 to 50 minutes. 6. Remove from oven and transfer to stove top. In a small saucepan, heat the Pernod over medium-low heat until warm, carefully ignite it and pour over the hens and allow the flames go out. 7. Transfer hens to serving plates and garnish each with a sprig of parsley. Boil pan juices until reduced to about two-thirds cup, season with salt and black pepper if necessary and pass at the table. Makes 6 servings

MAIN DISH

Roasted Cornish Hens With Fennel Cornish hens, about 1 ¼ pounds each Salt, cayenne and freshly ground black pepper to taste 1 ½ pounds fennel bulbs, trimmed, reserving the ribs for stuffing the chickens, and the bulbs thinly sliced 2 tablespoons butter 1 tablespoon vegetable oil ½ cup dry white wine ¾ cup water or chicken broth, as needed 2 tablespoons Pernod or other anise-flavored liqueur 6 sprigs fresh parsley for garnish 6

1. Preheat oven to 400 degrees. 2. Season outside and cavity of hens generously with salt, cayenne, and black pepper. Stuff cavities with chopped fennel ribs, then truss the hens.

To get the recipe for Champagne Dressing, visit AcadianaProfile.com

3. In a large heavy skillet, heat butter and oil over medium-high heat until the foam subsides. Add the hens, two or three at a time, to the skillet and brown evenly, turning every three to four minutes. Transfer to a roasting pan.

ON THE SIDE

Potatoes With Peas and Mint 20 (about) small red potatoes, rinsed but not peeled ¹⁄3 cup olive oil ½ cup dry white wine 2 cups frozen small peas, thawed ½ cup chopped fresh mint leaves Salt and freshly ground black pepper to taste Sour cream (optional) 1. Boil potatoes in salted water until just tender. Drain and cut in halves, leaving skins on. Whisk oil and wine together and drizzle over warm potatoes in a large bowl. Stir to coat evenly. Let cool slightly. 2. Put peas in a colander and warm with hot tap water. Drain well. Add peas and mint, season with salt and pepper, and toss gently. When serving, you may want to pass a small bowl of sour cream with the potatoes. Makes about 6 servings

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EN F RAN ÇAI S, S’I L VO U S P L AÎ T

Congrès Mondial Acadien 2024 Retour en Acadie, encore une fois PAR DAVID CHERAMIE ILLUSTRATION PAR SARA WILLIA

Les Acadiens du monde entier, leurs descendants et leurs amis sont conviés à se rassembler l’été prochain pour le 7e Congrès mondial acadien. Cette grande célébration tourne autour du 15 août, la Fête nationale de l’Acadie, date choisie en 1881 pour coïncider avec la fête de Notre Dame de l’Assomption, sainte patronne de l’Acadie. En 1994, pendant le premier CMA dans le sud-est du Nouveau-Brunswick, plusieurs Louisianais qui y participaient ont vécu le voyage comme un pèlerinage quasi-religieux vers leurs racines acadiennes. Tous les cinq ans depuis, le CMA renforce la fierté d’être Acadien-ne. Ce n’était pas toujours le plan de se rassembler régulièrement. Selon la légende, dans la liesse du premier congrès, quelqu’un de la délégation louisianaise aurait suggéré de continuer la fête en Louisiane dans cinq ans. Comme par hasard, cela correspondait aux 300 ans de la fondation de la colonie française de la Louisiane. Lancée presque comme une boutade, cette invitation était néanmoins prise au sérieux. En 1999, en plein mois d’août, les Acadiens du nord et d’ailleurs ont débarqué dans la chaleur moite de l’Acadiana. Selon l’avis général, c’était un succès, mais les participants n’étaient pas prêts à revenir dans la

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ACADIANAP ROF IL E.CO M

For an English translation visit AcadianaProfile.com

canicule estivale. Je ne les blâme pas. Dorénavant, c’est le retour dans les terres ancestrales de l’ancienne Acadie pour le CMA. En août 2024, il se trouvera dans la région sudouest de la Nouvelle-Écosse autour de trois régions principales : Clare, Yarmouth et Wedgeport. La programmation prévue jusqu’asteur promet d’être extraordinaire. Le Festival de la journée d’ouverture auront lieu le 10 août dans la région de Clare à la Pointe-de-l’Église. C’est aussi là où se trouve le campus de l’Université Sainte-Anne, célèbre pour ses cours d’immersion française auxquels des centaines de Louisianais ont appris le français. « Le Congrès mondial acadien est une occasion unique de célébrer et souligner la culture acadienne dans toutes ses diverses multitudes, » dit Allister Surette, Président du Comité organisateur. « En rassemblant la diaspora acadienne des quatre coins du monde, y compris la Louisiane, l’événement offre une opportunité sans pareil pour des célébrations, découvertes et retrouvailles. » La grande journée, le 15 août évidemment, sera à l’Aéroport de Yarmouth et le spectacle de clôture aura lieu au musée du Thon de Wedgeport le 18. La grande nouveauté de cette année, c’est le Party du samedi soir au Mariners Centre de Yarmouth le 17. Entre ces événements phares auront lieu les réunions de famille. La plupart des familles déjà confirmées sont courantes en Louisiane : Babineau, Boudreau, Broussard, Comeau, Daigle, Dugas, Martin, Richard, Robichaud et Thibodeau pour ne nommer qu’eux. Ne soyez pas trompés par les différentes orthographes. Il s’agit bien d’une seule famille séparée par les distances mais unie par l’histoire. Parentés par le sang, par le mariage ou par la porte d’en arrière, tout le monde est la bienvenue. Comme la célèbre charrette de Pélagie qui ramenait les Acadiens déportés au berceau, remontez le continent vers le nord cet été pour voir la parenté et les amis acadiens en Nouvelle-Écosse. ■

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