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South Louisiana Culture
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HOME Welcome to our South Louisiana Culture page. It is here where you'll find an abundance of fun and resourceful information on the history, heritage, cuisine, and music of our beloved South Louisiana. From time to time, we will update this page with new recipes and information on upcoming local festivals and fairs. We hope you find it interesting and informative!
 Food![]() Here in South Louisiana, we are very passionate about what we cook and eat.
We'd like to share some of our favorite recipes with you (updated on a regular basis):
Our Favorite Recipes: February 2012 (Mardi Gras)~ ***Crawfish Etouffee*** 
INGREDIENTS: 1/4 cup butter or margarineClick to see savings 1 medium onion, choppedClick to see savings 2 celery ribs, choppedClick to see savings 1 medium-size green bell pepper, choppedClick to see savings 4 garlic cloves, mincedClick to see savings 1 large shallot, choppedClick to see savings 1/4 cup all-purpose flourClick to see savings 1 teaspoon saltClick to see savings 1/2 to 1 teaspoon ground red pepper 1 (14 1/2-ounce) can chicken broth 1/4 cup chopped fresh parsley 1/4 cup chopped fresh chives 2 pounds cooked, peeled crawfish tails* Hot cooked riceClick to see savings Garnishes: chopped fresh chives, ground red pepper DIRECTIONS: 1. Melt butter in a large Dutch oven over medium-high heat. Add onion and next 4 ingredients; sauté 5 minutes or until tender. Add flour, salt, and red pepper; cook, stirring constantly, until caramel colored (about 10 minutes). Add next 3 ingredients; cook, stirring constantly, 5 minutes or until thick and bubbly. Stir in crawfish; cook 5 minutes or until thoroughly heated. Serve with rice. Garnish, if desired. 2. *2 pounds frozen cooked crawfish tails, thawed and drained, may be substituted for fresh crawfish. November 2011 (Thanksgiving))~ ***Easy Lemon Mousse*** 
Makes 6 (1/2-cup) servings. Prep Time: 10 minutes 1. Beat cream cheese and 1/4 cup of the sugar in large bowl until smooth and creamy.
2. Beat heavy cream, remaining 1/4 cup sugar, lemon juice and extracts in large bowl with electric mixer on medium speed until stiff peaks form. Add 1/2 of the whipped cream mixture to cream cheese mixture; stir until well blended. Gently stir in remaining whipped cream mixture. Cover.
3. Refrigerate until ready to serve. Spoon or pipe into dessert dishes to serve. Garnish with lemon slices, fresh berries and mint leaves, if desired
October 2011 (Halloween)~ ***BBQ Tri-Tip Roast*** 
Serves: 4-6
- 2 tablespoons kosher salt
- 1 tablespoon garlic salt
- 1 tablespoon coarsely ground black pepper
- One 2 ½ pound tri tip roast, fat trimmed
- Canola oil
1. Heat the grill to high
2. Combine the salt, garlic salt and pepper in a small bowl. Rub both sides of the beef with the rub and drizzle with a few tablespoons of the oil. Place on the grill and cook until golden brown and slightly charred on both sides and cooked to medium-rare doneness, about 15 minutes total. Remove from the grill, let rest for 5 minutes before slicing across the grain into ¼-inch thick slices. July 2011 (Independence Day)~ ***BBQ Baby Backs*** 
Makes 4-6 servings. · 2 Racks baby back ribs · 1/3 cup Dry Rub (ingredients below) · 1 1/2 cups mesquite or hickory wood chips, soaked in water for 30 minutes, and drained 2 cups · Homemade BBQ Sauce 1. Rub baby backs on both sides with the dry rub and set aside while building the fire.
2. Build a charcoal fire on one side of the pit with an aluminum foil tray, filled halfway with water, on the other side. 3. Place the ribs meat side up on the grill directly over the aluminum tray. 3. Sprinkle the drained chips over the coals and heat until the chips begin to smoke. 4. Cook for about 2-3 hours or until ribs are tender. 5. Baste the ribs with homemade BBQ sauce and cook an additional 10-15 minutes basting as needed. 6. Cut between the bones into individual ribs. Serve with any remaining sauce passed on the side.
Dry Rub:
Combine 2 tablespoons chili powder, 1 tablespoon garlic salt, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon freshly ground black pepper, and 1 teaspoon cayenne pepper.
Homemade BBQ Sauce:
In a medium saucepan, melt 4 tablespoons butter. Add 1 large onion, chopped, and cook over medium heat, stirring often, until the onion is golden brown. Add 2 garlic cloves, finely chopped, and cook for 1 minute. Stir in 1 cup each ketchup and American-style chili sauce, 1/2 cup each light brown sugar and cider vinegar, 2 tablespoons each steak sauce, Worcestershire sauce, and spicy brown mustard. Bring to a simmer and cook, stirring often to avoid scorching, until thickened, about 30 minutes. Cool completely. March 2011 (Mardi Gras)~ ***Easy King Cake***  What you'll need: 1 Can of Cinnamon Rolss, with icing 3/4 cup of sugar, seperated into 3 parts of 1/4 each food coloring Directions: Seperate the cinnamon rolls and roll them out by hand so that they look like a hot dog. Shape the roll into an oval, pinch the ends together, and place on a cookie sheet. Cook as directed. (The roll can also be stuffed with cream cheese or jams.) While it is cooking, use the food coloring to dye the sugar. Make one part pueple using blue and red, one part green and one part gold using yellow. When finished cooking , ice the top with the white icing and sprinkle different colors of sugars alternating as you go around the oval. Enjoy! November 2010~ ***Sue's Green Bean Casserole***  What you'll need: 4 cans green beans 1 can Cream of Mushroom Soup 1 can Cheddar Cheese Soup 1 lg can French Fried Onion Rings Directions: Drain water from two cans of green beans. In a baking dish, add soups and green beans, season well and mix together Cover top with onion rings Bake in 350 degree oven for 20 minutes
October 2010~ ***Awesome Jambalaya*** ![]()  What you'll need: 4 lbs pork fingers cut up (best if it has lots of meat) 2 lbs smoked sausage cut up 3-4 cups rice 1 large onion 1 large bell pepper 2-3 pods garlic 2 cans Rotel or tomatoes with chilis Salt, black pepper, onion powder, garlic powder, seasoning to taste Directions: Cut up and season pork meat. Brown until it makes a good brown crust on the bottom of the pot.(Black pot recommended)
Once that is brown, brown smoked sausage. Remove meat from pot and set aside.
Add onions, bellpeppers, garlic and Rotel tomatoes and scrape the dripping at the bottom of the pot and smother (cook until ingredients reduce in size and water evaporates) everything really well.
Add about 4 cups of water, use your judgment and let it boil about 30 minutes, then add all the meat back in the pot. Let it cook for about an hour or until sauce starts to thicken a little then add cooked rice. You want to leave it juicy because the rice will absorb the juices.
Local Festivals![]()
Louisiana, rightfully called the “festival capital” of America, hosts more than 400 festivals each year. On average, that’s more than 1 per day. We celebrate just about every crop harvested, every indigenous dish cooked, and every type of music that's played here. No matter when you visit, you can find a festival that will feature live music and great food.Many of these festivals are held right here in South Louisiana. A few of the more known and popular festivals are Festival International de Louisiane, Festivals Acadiens, and of course Mardi Gras! We have compiled a list of festivals more localized to Lafayette and surrounding communities with links for more information: Food, Harvest and Wild Game Festivals:• Boudin Cook-Off— Lafayette • Cajun Hot Sauce Festival— New Iberia • Cattle Festival - Abbeville • Crawfish Festival — Breaux Bridge • Crawfish Étouffée Cook-off Festival— Eunice • Duck Festival — Gueydan • Frog Festival— Rayne • International Rice Festival — Crowley, Louisiana • Louisiana Cotton Festival— Ville Platte • Louisiana Pepper Festival— St. Martinville • Giant Omelette Celebration — Abbeville • Shrimp Festival — Delcambre • Shrimp and Petroleum Festival— Morgan City • Sugarcane Festival — New Iberia • Viande Boucannee (Smoked Meat Festival) — Ville Platte Heritage and Folk Festivals:• Balfa Cajun/Creole Heritage Week — Ville Platte • Buggy Festival — Church Point • Festivals Acadiens — Lafayette Holiday Festivals:• La Grande Boucherie des Cajuns — St. Martinville • Mardi Gras - EVERYWHERE (Lafayette) Music Festivals:• Cajun Music Festival— Mamou • Creole Zydeco Festival — St. Martinville • Festival International de Louisiane— Lafayette • Le Cajun Festival Music Awards — Lafayette • Rhythms on the River - Lafayette • South Louisiana Blackpot Festival and Cookoff— Lafayette • Zydeco Festival— Opelousas
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