Crawfish boudin paella chased with a gin-filé cocktail and followed by a Creole cream cheese snoball? What’s your most creative use of the ingredients featured in Hungry for Louisiana, An Omnivore’s Journey? Compete in this fun 4th of July contest and you could win a free, signed copy of the book and a complimentary package of hand-harvested bay leaves, so essential in Louisiana cooking.
I’m so grateful to Louisiana artist Betsy Neely for creating the charming original black & white drawings that lead off each chapter in Hungry for Louisiana, An Omnivore’s Journey. Betsy and I had a great time connecting over this project. Our process was to meet and discuss the tone and intention of each chapter, and in those meetings, I shared some of the things that stood out most during my research. As we talked, a single image would generally emerge between the two of us that seemed to sum it all up. Then Betsy would head off to her studio to start sketching.
Mmm….homemade syrup made from fresh local strawberries — how great does that sound drizzled over ice cream or poured over waffles or pancakes? It’s easy to make, is preservative-free and is a super use of fresh Louisiana strawberries.