Browsing Tag

boudin

Boudin, Cajun, Hungry for Louisiana, Local, Louisiana, Southern

Gameday boudin balls

September 14, 2015

Boudin links are great. We all know that. But boudin balls are better, because as we also know, what pork and rice really need is to be deep-fried.

This weekend, as LSU fans across the state prepare for the game against Auburn, many of them will stock up on Cajun charcuterie’s greatest guilty pleasure. Whether you tote your boudin balls to a tailgate party in a grease-stained paper bag, or on a behemoth disposable platter gilded with parsley, boudin balls are the pinnacle of gameday finger food.

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4th of July, Hungry for Louisiana, Local, Louisiana, Maggie Heyn Richardson

4th of July Giveaway: Enter this contest

June 25, 2015

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.

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Hungry for Louisiana, Louisiana, The Writing Life

Hungry for Louisiana the book has been released!

March 10, 2015

So excited! My book, Hungry for Louisiana, An Omnivore’s Journey (LSU Press) is out this month. You can find it on Amazon or in regional book stores, including large chains and local independents. It’s also in some gift shops and culinary stores, like Red Stick Spice Co. in Baton Rouge.

This was so much fun to work on. I hope you enjoy reading it as much as I did writing it. The book includes an intro that explores how Louisiana’s food culture was local before local was cool and how there are few places in the world with such intact culinary traditions. Each subsequent chapter peers into a different food or ingredient from the state’s culinary tableau. Discover the quirks and traditions behind crawfish, jambalaya, Creole cream cheese, snoballs, filé, blood boudin, Zwolle tamales and oysters. Meet some of the people who produce these famed eats. This is breezy food writing with a few recipes at the end of each chapter.

Find out:

What Ashley Hansen of Hansen’s Sno-Bliz did when her grandfather’s famed snoball machine was on the fritz…

Why the northeast Louisiana town of Zwolle has a deep and meaningful tradition of tamale-making that is nothing like the Mississippi Delta’s…

Exactly what makes a pot of jambalaya achieve blue ribbon excellence at the annual Jambalaya Festival in Gonzales, Jambalaya Capital of the World…

And lots more.

Please keep coming back to this site for updates, additional material, photos and more recipes.

Thanks for your interest!