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Cajun Fusion

Posts from November 2015

Sue Zimmermann -- Following her Passion for Painting

11/20/2015 by Angie Kay Dilmore
Posted In:  Arts
Creative talent abounds in Southwest Louisiana, and local artists are often inspired by the beauty of the area’s varied flora and fauna, the vibrant colors in landscapes, and fascinating remnants of history. Sue Zimmermann, a well-known and beloved Lake Charles watercolorist, often takes her creative cue from nature, curious old buildings, and the
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#EatSwla: Smothered Chicken and Rice Recipe

11/9/2015 by Elizabeth Eustis
Posted In:  Culinary
My dad is a meat and potato guy. Just about every meal my mother served up with a version of red meat, some variety of potato and vegetable from the garden; sweet corn, purple hull peas, fork hook lima beans, squash or orka (which we dutifully FRIED!). The one dish that diverted routine was Chicken and Rice. It was a dish that my dad grew up eating
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#EatSwla: Red Beans & Rice with Ham Shanks

11/9/2015 by Elizabeth Eustis
Posted In:  Culinary
Throughout Louisiana, Red Beans and Rice is a treasured Monday tradition, where the aroma of red beans can be smelled drifting through the neighborhoods. Every family has their own secret list of ingredients and method for cooking the beans. Our friends at Flip My Food shared their recipe when they visited Creole Nature Trail Adventure Point a few
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Flea Fest! One Big Happy Flea Market

11/9/2015 by Angie Kay Dilmore
Posted In:  Festivals & Events
Flea Fest returns to Burton Coliseum Complex this weekend. Approximately 350 vendors will sell everything from antique automobiles to zebra-striped purses. You never know what you’ll find at this giant flea market. Flea Fest is a biannual event -- spring and fall – and is held at Burton Coliseum’s Ag Barn. I had a booth last November and sold
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Pass the Po Boy, Please!

11/3/2015 by Elizabeth Eustis
Posted In:  Culinary
What’s not to love about a po boy? The finest po boy starts with only the best ingredients: super-fresh, local seafood, ripe tomatoes, homemade remoulade sauce, and an outstanding loaf of bread. Drooling yet? Po boy sandwiches are typically either seafood or roast beef, and my favorites use a tangy, Cajun remoulade sauce. You can’t drive through
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