Acadiana Profile Magazine December-January 2023

When I was in my 20s and a financially challenged college student, a local burger joint — that will go unnamed — launched a deal that my best friend and I took advantage of frequently and with zeal.

For $1.99, we could get a small burger, fries and a drink — and boy did we ever. In fact, we repeated the meal so often that to this day, I want nothing to do with burgers from that particular establishment.

While we certainly went too far with the burger deal, it was the catalyst for our subsequent mission to find similar bargains when and wherever possible. Even having achieved pro-level status in the art of thrifty feasts, we often had to resort to showing up on the doorstep of our respective grandmothers — like the veritable street urchins we were — to beg for a nutri tious, home-cooked meal. It was either that or revisit the great egg challenge of 1992.

I can’t say which one of us came up with it, but somehow, we decided it would be eco nomical, nutritionally sound and filling to buy a few dozen eggs, cook them every way we knew how and subsist on them until a) they ran out or b) we got sick of them. Both “a” and “b” happened at the same time, which is of course better than if “b” happened first, but neither of us wanted eggs again for a long time.

In our “Cheap Eats” feature we have the scoop on meal deals throughout the region, like the catfish at Annie Mae’s on the Bayou in Franklin.

Despite the times we turned ourselves against a previously beloved type of food (I’m looking at you, Campbell’s vegetable soup), the thrill of finding a great meal deal stuck. To this day, I always appreciate discovering a food truck, restaurant, pub or gas station offering up a great meal (or snack) at a low price. Which is why I’ve begun anticipating our annual “Cheap Eats” feature with great interest.

Writer Eric Cormier did the hard work for us and rounded up an array of what some of us might call guilty pleasure foods. From pizza and burgers to Chi

nese takeout and seafood, the old favorites are there, as well as some tantalizing surprises. This is yet another of those articles to share, save and keep on hand for when you are looking for ideas on where to grab that next breakfast, lunch or dinner. Or when you are in the mood for a little foodie adventure.

The holidays are also officially here so be sure to peep our list of fun and fabulous celebrations around the region. If you coordinate it correctly, you can grab some cheap eats on the way to or from the festivities. This is such a fun issue and we hope you enjoy digging into it. Until next year, have a wonderful, warm, food-, family- and fun-filled season, however you celebrate.

Cheers!

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AWARDS

International and Regional Magazine Association

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 of a 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

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 2016

Gold Overall Art Direction Gold Magazine Photographer of the Year Gold Art Direction of a Single Story Silver Photo Series

Honoring a Literary Legend

January brings the debut of a new U.S. postage stamp depicting the celebrated late author, Ernest Gaines (the former UL writerin-residence emeritus, born on a plantation in Oscar). The stamp, which artfully portrays Gaines in his beloved beret, will be the 46th in USPS’ Black Heritage series that also includes a 2023 stamp depicting writer Toni Morrison.

While hunting and handling waterfowl (especially ducks) this season, avoid contact with sick birds since they may be carrying bird flu. A national lab recently found a strain of bird flu in blue-winged teal that were killed in southwest Louisiana. It has been detected in wild and domestic birds (including turkeys) in 49 states. Hunting equipment can also transport the virus. (For safety info: contact LDWF State Veterinarian Dr. James LaCour at jlacour@wlf.la.gov).

Become a Secret Santa

BEAUREGARD Homebound seniors often live in isolation without receiving any visitors. Their solitude is invariably amplified during the holidays. This year, the Beauregard Council on Aging is bringing Christmas to 55 qualifying homebound seniors. Volunteers who would like to become a Secret Santa and spread holiday cheer or temporarily “adopt” a senior for the holidays (via simple niceties) can apply through Dec. 13. Call 337-463-6578 or 337-4639694. The seniors’ presents are delivered the following week (beaucoa.com).

ARNAUDVILLE

Artful Awakenings

NUNU Arts and Culture Collective’s compelling group exhibition, Introspection: Land of Misfit Toys featuring 22 emerging and established artists (including NUNU founder George Marks, Lisa DiStefano and Paul Klubek) showcases a diversity of revelatory paintings, sculptures, photography, pottery and mixed media works through Jan. 1, 2023 (nunucollective.org)

SOUTHWESTERN REGION

Ne Touchez Pas Les Canards!

Take a Drop, Don’t Stop

Lafayette Acadiana’s first olive oil tasting bar, Graze Oil, has surfaced in Lafayette, courtesy of the high-end charcuterie boutique, Graze Acadiana. Patrons graze on such ultra-premium offerings as blood orangeinfused olive oil with a side of dark chocolate balsamic vinegar in the bar flanked by pouring stations and products. Guaranteed to entice your foodie friends, especially the chef cooking demos (grazeacadiana.com).

LAFAYETTE Nuances of NOLA

Instead of braving icy roads for a romantic evening in New Orleans, an ample holiday alternative is Lafayette’s snazzy new Whiskey & Vine, designed to transport guests to a reimagined French Quarter setting via live jazz, vintage décor and Big Easy-driven dinners. Situated in the former Jolie’s Bistro. Sip craft cocktails at the sleek bar near life-size saxophone-lamps, sink into the loft’s seductive red velvet banquettes or gravitate to grand piano opulence between headliners (wvlounge.com; facebook. com/WVloungeLafayette).

Scholarship Available for Nova Scotia

ABBEVILLE The Abbeville

Cultural and Historical Alliance announced the availability of the Russell Gaspard French Immersion Scholarship (valued at $4,200) to be awarded to a Vermilion Parish high school student for the 2023 summer French immersion study program at the Université Sainte-Anne in Nova Scotia (July 2-Aug. 5, 2023). Applicants must be age 15 by the time the program begins. To apply, contact Lloyd Doré III at 337-893-5400 or email L3Dore@doretax.com). Completed applications due by Dec. 30 with interviews scheduled for Jan. 8 in Abbeville.

LAFAYETTE Oxtails, Seafood and Soul

With a catchy nickname like Booga, it’s certainly fitting that a local entrepreneur’s new eatery would emerge as Boogäloo’s Seafood Kitchen, located in the former Shoney’s on Lafayette’s northside. Featuring year-round boiled crawfish (Booga dabbles in the crawfish distribution biz), fried seafood and soul food plus classics like gumbo and rarities like oxtail plus greens galore (2208 Northeast Evangeline Thruway).

Bluegrass and Bayous

The Acadian Appalachian connection creates a common bond

Before setting foot in Acadiana, I knew I loved it. In 2011, I watched the “Cajun Country” episode of “Anthony Bourdain: No Reservations.” Bourdain takes part in a boucherie with Toby Rodriguez. At the time I was living in Texas and had no idea that in two years, I’d live in Louisiana or that I would one day meet Rodriguez and join in one of his boucheries. But as I watched the boucherie and witnessed the celebration of Cajun cul ture unfolding on my TV screen and that day, something deep in my DNA was activated. I had such an intense feeling of longing to be there, that I cried. Now, looking back, it’s no surprise that I ended up in here and have trouble envisioning myself living in any other place. From the first time I set foot in the region, I’ve felt a sense of something familiar.

Perhaps it’s because I’m originally from a part of Kentucky that has its own version of a boucherie — a pig roast. We gather in the fall, dig a pit in the ground and cook a hog. The pri mary difference is, rather than butchering the hog first and cooking, smoking or otherwise preparing and preserving the various parts, we cook it whole, feast on what can be eaten that day and send the rest home with partici pants. Clearly, it’s not as forward-thinking as the Cajun version, because everything has to be eaten within a few days and not stored. But having attended both, I can say the two prac tices share the same spirit of community. Oh, and music is a big part of each, too. Don’t even get me started on the similarities between Cajun music and bluegrass.

The longer I live in South Louisiana, the more likenesses I discover between where I’m from and my chosen home. For example, my grandmothers were both Appalachian. My father’s mom would sometimes talk about “the old women” who’d suggest certain practices to, for example, get rid of a wart,

or cure some other ailment. I know now that these women were “granny women” or deeply Christian women of faith who were also herbalists, or folk or faith healers. They ministered to the Appalachian people who were ill or who had been injured. Much like Cajun traiteurs and traiteuse. These practices were brought with the Appalachians from Scotland and Ireland (and enhanced by Native American prac tices), where many in the region had emi grated from in the 1700s and 1800s, fleeing everything from famine and poverty to reli gious persecution. Much like the Acadians who were driven out of Acadia and settled in southern Louisiana to build a new life.

While the deep love and respect of the land, animals and community, and intense love of food I saw reflected on my TV screen that auspicious day are what drew me to this place, it’s that, the people and so much more that turned it into my beloved home. ■

Lost and Found Painting

the descendants of the first Acadian settlers

Historians love to write about the Acadian diaspora, and Longfellow tells us of their “wonder and sadness.” Now, Lafayette artist Cecilia O’Keefe Neustrom shows us the faces of their “Cajun” descendants who live across the prairies and along the rivers and bayous of South Louisiana’s Acadian parishes.

The Biloxi, Mississippi, born Neustrom, known as Ceci to friends and family, has embarked on an ambitious project to paint portraits of those who descended from the first Acadian families to settle in colonial Louisiana in the mid to late 1700s. “Evange line” is a beautiful story of love and loss, but the Breauxs, LeBlancs, Broussards, Comeauxs, Heberts and other familiar Cajun names are real people whose faces appear on Neustrom’s canvases. They are the diaspora.

Perhaps it took an outsider to take on such a project. In 1965, the 17-year-old Cecilia O’Keefe arrived in Lafayette as a freshman at the University of Southwestern Louisiana, now the University of Louisiana Lafayette or ULL. There, she earned degrees in education, met and married Michael Neustrom, who later went on to teach criminal justice at ULL and in 2000 was elected sheriff of Lafayette Parish.

After a few years teaching, Cecilia had a 30-year career in petroleum land management.

Art, however, was never part of her career plan. When she turned 55, her husband signed her up for art lessons with noted Lafayette artist Pat Soper. Neustrom wasn’t happy about the idea.

“The only reason I went is because he had paid the money,” she says. “I was still working but I just got hooked. As the kids finished their education, I threw in the towel with the oil and gas and said the only oil I’ll do now is oil painting. From there, I started taking workshops around the country. Michael encouraged me to go to New York for a stint at the Art Students League. If it hadn’t been for his encouragement, this never would have happened.”

It was at the Arts Students League that Neustrom found her passion for painting the

human figure. Since then she has gone on to portraiture, including one of family friend James McKay, the recently retired chief jus tice of the Louisiana Fourth Circuit Court of Appeal. The portrait now hangs in the court house on Royal Street in New Orleans.

“That’s what got me focused on the geog raphy of the face, the beauty of it and the dynamics of it,” says Neustrom. “I just fell in love with painting the body and the face. And then the idea of the Cajun series came about.”

That concept, she says, evolved from her newfound passion for figurative painting, the Acadian story, and life experiences living and working among the Cajuns.

“When I moved here,” says Neustrom, “I knew the area had something to do with Long fellow’s poem, but as you live here you grow into all the dynamics of the culture. Then my 30-year career in title research ended. I had

the opportunity to meet so many Acadian families all through South Louisiana. So when I got into painting the human figure and por traiture, those three areas melded together.”

The project started with a newspaper article Neustrom read, announcing a Broussard family reunion. The contact was Cheryl Brous sard Perret, wife of Lafayette Clerk of Court Louis Perret and a descendant of the famed Joseph “Beausoleil” Broussard, leader of the first group of Acadians to settle in Louisiana. Her portrait of Cheryl’s daughter, Annie Perret, represents the Broussard family. Cheryl, as well as Neustrom’s family and friends, helped find other descendants.

Neustrom also got lucky when historian Warren Perrin at the Acadian Museum in Erath, gave her a list of 20 Acadian families who arrived in New Orleans in 1765.

“I decided to use it as a starting point,” she

says. “I’m going to try to stick with that list. It makes historical sense. So far I have eight paintings of the original 20.”

To heighten the historical experience, sit ters dress in period costumes that Neustrom buys online, makes herself or borrows from Lafayette costume designer Suzanne Breaux. Once such costume loaned by Breaux was one worn in Glen Pitre’s 1986 film “Belizaire the Cajun.” At the bottom of each portrait, Neus trom paints the family name and crest. Most Acadians, she says, don’t have family crests but over the years many have created their own. Once the painting is completed, she gives it to the sitter. Although she plans to continue the series, new ideas are brewing, including por traits of other cultural groups such as Creoles, African Americans, Irish and Germans.

As to her painting style, which Neustrom describes as traditional with “some Expres sionism and Impressionism,” her warm, painterly brush strokes are loose to avoid, as she says, “something that looks like a photo graph.” She wants viewers to see that “a hand” created this image. As a result, her portraits seem filled with the personalities of the Aca dian descendants and the personality of the painter herself. True, the portraits are about the sitters and their family stories, but in a way each painting is a personal refuge for the artist.

“One of the wonderful things I have learned about painting,” she says, “is that when you paint your worries are wiped away. You have hours of pure joy.”

Here, she quotes the American philosopher Thomas Merton — “Art enables us to find our selves and lose ourselves at the same time.” ■

The Suite Life

Welcoming family and friends for the holi days can feel infinitely more enjoyable when everyone has their own space.

Drew Hoffpauir, Sr. had these extended stays in mind for the renovation of a hurri cane-damaged carriage house on his Lake Charles property.

“When the property was purchased 10 years ago, the appraiser gave no value to the carriage house due to the extensive state of disrepair,” says Hoffpauir. “It was only being used as storage.”

But Hoffpauir knew the value this space could provide for his large, extended family. So much so, the Hoffpauirs prioritized the renovation for the carriage house before remodeling the property’s primary home.

They planned a game room and home gym in the lower level — which originally housed the horses — and a private annex for guests in the upper level.

Their update required installing new elec trical, plumbing and HVAC, but at the same time, they wanted to stay true the historic

An historic Lake Charles carriage house gets transformed into cozy guests’ quarters

style of the original structure. To help execute their vision for the carriage house, Hoffpauir brought in Lance Thomas, of Thomas Guy Interiors.

“Being a historical property and one of the oldest homes in town, it can feel limiting to what you can and cannot do to preserve its historical nature,” says Thomas, who is Hoff pauir’s son in law. “It’s also an opportunity to let those things slide.”

His design for the suite leans into the car riage house’s origins and aims to give guests

Design

The designer says he layered bold textiles — like a patterned rug and blue buffalo check in the living area — bringing in as much natural light as possible. The results give the space a cozy vibe, while at the same time making it bright and fun for the Hoffpauir’s guests.

the feeling of being “encapsulated in Old Loui siana,” with a bit of an edge. Luckily, the bones of the space gave him plenty to work with.

“The original, pre-Joanna Gaines shiplap was there,” says Thomas. “We didn’t want to alter that in any way.”

He recommends playing up architectural quirks when working with nontraditional spaces like the carriage house. Making some thing like an oddly pitched roof feel inten tional, by adding a cozy dining nook, can give a space function and charm.

Thomas says he didn’t let the square footage limit his creative ambitions. In fact, he went in the exact opposite direction: “I said, ‘It’s a small space, let’s make a big impact.’”

This impact comes in the form of blue and white pattern play, adding contrast and a dash of whimsy throughout the suite. Thomas outfitted the kitchenette’s open shelves with stacks of antique Blue Willow china that pops alongside a retro-style Smeg refrigerator.

“What’s great about that pattern, it’s been around for hundreds of years so it will always

stay strong,” says Thomas. “It’s such an iconic, Old Louisiana pattern and textile, we try to incorporate it in every space we do.”

Thomas says vintage textiles and antiques are a perfect fit for guest spaces, where you don’t want anything to feel too precious. These pieces can make guests feel comfortable enough to kick up their feet and stay awhile.

Lance Thomas strolls the Carriage House grounds with his dog Roux. His design embraces the 100-yearold structure’s architecture, while keeping the renovated guests’ quarters merry and bright.

“Nothing felt too precious, too unstable,” says Thomas. “If I spill my coffee, I’m not going to be kicked out. It feels like there have been many guests before and will be many after.”

Hoffpauir confirms this aesthetic has had the intended effect — since completing the renovation, their carriage house quickly books up far ahead of every family gathering. ■

“We wanted to make sure we added a little bit of edge,” says Thomas, who sought to balance antiques with more contemporary finishings throughout the Carriage House suite. Accents like bold throw pillows and a generous collection of house plants, add depth to the small space. Curtain rods hung just below the crown molding gives the illusion of taller ceilings. TO SEE MORE OF THIS HOME VISIT

try this

Crawfish Boulettes

$11.95 Little morsels of crawfish mixed with spices and then fried into balls that are a great appetizer or part of a Louisiana-inspired tapas plate.

Grilled Fish with Steamed Broccoli $13.95/small plate $18.95/large plate If you are a health-conscious person but still crave flavor, this plate of grilled catfish delicately seasoned and a side of broccoli is spot on.

Shrimp Po-Boy $12.95

Seafood Palace’s version is simple — lots of golden fried shrimp, great bread, lettuce, tomato and mayo. A cold beverage completes the meal — more specifically, beer.

try this

Deluxe Breakfast

If breakfast is the most important meal of the day, then this morning meal is the way to get going — eggs, grits, sausage and a biscuit.

Fried Chicken Mrs. Mitchell prides herself on putting love in everything she cooks. A bit of her fried chicken is proof this woman’s heart oozes love.

White Beans and Fried Pork Chop

Served at different times during the week, the white beans and fried pork chop are country soul food that will fix whatever ails you.

HAPPY HOLIDAYS ACADIANA

HOW LUCKY WE ARE IN LOUISIANA

to enjoy the year-concluding holidays, ring in the New Year of 2023 and then roll right into Mardi Gras. Acadiana has more than its share of these celebratory events. We’ve assembled a few to get you in the spirit — then it’s time to dust off those Carnival costumes.

Lafayette Acadian Village and Vermilionville serve as bookends to Lafayette’s Cajun & Creole Christmas, each historic village stringing up lights and hosting holiday events throughout December.

Acadian Village is owned and oper ated by LARC (Lafayette Association for Retarded Citizens ) and its annual fun draiser Noel Acadien au Village attracts thousands annually, bringing in much needed revenue. There’s live music, car nival rides, Santa Claus and more every night from 5:30 p.m. to 9 p.m. Dec. 2-23, weather permitting.

“It’s turning into a very big thing,” said Karon Davis, Noel Acadien coordinator and assistant to the CEO. “Last year we had 47,000 visitors.”

HAPPY HOLIDAYS

HOLIDAY PARADES

This year, the celebration features new displays, a petting zoo and more than a halfmillion lights.

For ticket information and a schedule of events, visit acadianvillage.org.

Vermilionville also decorates its minia ture village, a collection of historic buildings brought on site to teach visitors about Cajun and Creole history. Look for a schedule of holiday events, including a Sunday “Bal du Dimache” concert and dancing, at bayou vermiliondistrict.org/vermilionville.

For more information and a long list of holiday happenings, check out Lafayette’s Cajun & Creole Christmas at lafayettetravel. com/events/holiday/christmas.

Along Bayou Lafourche Drive through Peltier Park in Thibodaux to enjoy the lights display and Christmas trees decorated by local organizations, churches and schools. “Christmas in the Park” runs from 6 p.m. to 9 p.m. nightly Dec. 1-31 with train rides through the park on specific nights and a Bayou Community Band con cert at 3 p.m. Dec. 11.

Louisiana’s Cajun Bayou Oyster Shell Ornament Contest returns this year Dec. 1-16, allowing residents to pick up an oyster shell to decorate at the Louisiana’s Cajun Bayou Visitor Center in Raceland. Return the deco rated shell to be used in the official Lafourche Parish Tree, plus you may win a prize.

Take a photo with Santa at the Bayou Country Children’s Museum in Thibodaux on Dec. 17, with photo sessions at 3 p.m. and 6 p.m. There will also be games, crafts and opportunities to decorate cookies, write a letter to Santa and make your own snow.

Lake Charles

There’s so much going on in the Lake Charles area for the holidays but one not to miss is Christmas Under the Oaks Dec. 1-3 at The Grove at Heritage Square in Sulphur. The first day features a ticketed wine and cheese preview party for the Holiday House shop

December 3

Noël à Broussard festivities begin with a 3 p.m. parade at the corner of Morgan Avenue and Albertson Parkway in Broussard and ends at Arceneaux Park. Post-parade activities in front of Broussard City Hall include children’s activities, Papa Noel’s Market and the annual lighting of the city Christmas tree at 7 p.m.

December 4

The Thibodaux Christmas Parade begins at 2:30 p.m. at Nicholls State and rolls through Thibodaux, ending in Peltier Park with photo oppor tunities with Santa Claus, known locally as Papa Noel.

December 8

A Christmas parade rolls through Opelousas every year on the second Thursday in December. The festivities include floats, marching bands and, of course, Santa Claus.

(Left, Top) Ornament Contest Winner (Bottom) Sulphur Holiday House (Above) Sulphur Holiday House Snow

ping experience. Days two and three includes the Holiday House, plus a lighted balloon parade, Santa Claus, a gumbo room (yum!), carnival rides and a chance for Louisiana chil dren to enjoy snow.

Grand Coteau

Every year, Christmas at Coteau at the Academy of Sacred Heart serves up local cuisine, incredible holiday shopping and live music. This year’s event will be Dec. 1-3 with a Christmas at Coteau Preview Party on Dec. 1, gourmet luncheon on Dec. 2 and gumbo cookoff, pictures with Santa and holiday shopping Dec. 2-3. For more information and a complete schedule, visit ash1821.org/events/ christmas-at-coteau.

St. Martinville

St. Martinville’s Garden Club hosts the annual Christmas Tour of Homes Dec. 4, which includes several historic and modern homes and a local business, decorated with a Christmas theme.

The annual St. Lucy Festival of Lights, with its music, food and holiday activities, surrounds the historic St. Martin de Tours Catholic Church beginning at 4 p.m. Dec. 10. St. Lucy is the patron saint of vision and light and the church and sur rounding church grounds will be lit up once the sky becomes dark.

Eunice

Get in the holiday spirit with the Eunice Com munity Concert Band and Choir for its annual Christmas concert at 7 p.m. Dec. 8 and 9 at the historic Liberty Theatre.

The ECCBC was established in 1990 as a choir concert band, adult band, adult choir and children’s choir. This year marks the 32nd anniversary and the event includes an art exhibit by Ted Bertrand and friends.

Washington

Christmas in Washington along the historic town’s Main Street is 10 a.m. to 7 p.m. Dec. 10 with the majority of activities centered on the former Doucet Motors sales lot. Vendors will sell wares from 10 a.m. to 5 p.m., Santa arrives at 1 p.m. and the town’s Christmas tree lights up at 7 p.m. The day also includes live music and a Kids Corner for games, face painting and balloon artistry.

Houma

In addition to the numerous holiday events occurring in the Houma area, the Market at the Marina outdoor farmers market from 8 a.m. to noon Dec. 2 features several vendors selling items perfect for holiday gifts. The Market is located at the Downtown Marina across from Terrebonne General and happens rain or shine.

Morgan City/Berwick

Purchase unique holiday gifts and crafts at the Berwick Town Market, held from 9 a.m. to 1 p.m. every third Saturday of the month under the Highway 90 Bridge at the corner of Lima and Sixth streets in Berwick.

Looking Ahead to Carnival

Carnival begins with Epiphany on Jan. 6, 2023, with balls and related events happening until the big day of Mardi Gras, Tuesday Feb. 21. Take a breath on New Year’s Day, then start planning for the festivities unique to Acadiana.

For a list of events in Southwest Louisiana towns with Lafayette as its hub, which includes the unique Cajun traditions of Courir de Mardi Gras, visit lafayettetravel.com/events/ festivals/mardi-gras.

Lake Charles lists its numerous events at visitlakecharles.org/ swlamardigras.

Houma goes big time with Carnival events and you can find them all at explorehouma.com/ do/mardi-gras.

For St. Landry Parish, visit cajuntravel.com/events/ opelousas-mardi-gras-parade.

December 10

Dozens of boats of all shapes and sizes light up for the annual Delcambre Christmas Boat Parade. The fun sets sail from the Delcambre Docks at 6 p.m. with boats cruising down Bayou Carlin to Christmas music.

December 10

The New Iberia Christmas Parade rolls at 6 p.m. through historic downtown, followed by a boat parade and fireworks on Bayou Teche. More than 100,000 lights have been installed along the parade route, from Torrido Village to Jefferson Street.

December 11

The annual Sonic Christmas Parade begins at 1 p.m. in downtown Lafayette, moving down Jefferson Street through the University of Louisiana at Lafayette campus into the Oil Center.

December 17

The Cajun Spirit of Christmas Parade, featuring a visit from Santa and various dance groups and businesses, begins at 6 p.m. on Second Street in Morgan City and traveling the Morgan City Historic District.

Stuff your stockings with these culinary creations from Renaissance Publishing

The Essential New Orleans Cookbook

Creole or Cajun? Pompano or trout? Red sauce or brown gravy? Pasta or rice? This book helps by offering recipes from the kitchen of Dale Curry, the city’s senior culinary writer, who has served as food editor for The Times-Picayune and then New Orleans Magazine. Adding spice to the mix is the splendid work of veteran photographer Eugenia Uhl, who captures the colors and textures of grand meals. Enjoy the experience with a book that is good for cookin’ and great for lookin’.

The Essential Louisiana Seafood Cookbook

A collection of 50 traditional and contemporary recipes where top-notch ingredients are paired with fresh seafood. The easy-to-follow recipes emphasize Louisiana seafood and quality, local ingredients. Inspired, innovative and delicious, the seafood dishes in this collection are sure to become favorites in your kitchen.

Culinary Louisiana Calendar

In Louisiana, we love to eat and celebrate, and no matter the season or time of year there’s always a special occasion to mark with food, family and friends. We have put together some of our favorite recipes from past issues of Louisiana Life featuring the culinary creations of food writer Stanley Dry, along with full color photos from food stylish and photographer Eugenia Uhl. This 15-month calendar of Louisiana’s finest cooking highlights a recipe for each month, plus plenty of lagniappe, including cooking tips, pantry ideas, fun facts and some of our favorite new cookbooks to add to your collection.

Scan and get yours today or visit renaissance-publishing.myshopify.com

A Southern woman has a legendary mystique. Storytellers have long tapped into the worlds fascination with a woman who is feminine and speaks her mind; gracious, but in no way a pushover; and possess the strength and force of a hurricane. The Southern Woman has earned fitting nickname: Steel Magnolia.

We would like to thank the following professionals and business who participated in the photoshoot:

Les Amis Flowers Victori Guidry, Wendy Campbell, Sarah Morvant, Victoria Arsemont

For make-up applications and hair styling Dillard’s for providing some of the clothing River Oaks Catering for the use of their venue Danley Romero with Romero & Romero for the professional photography

Carol Trosclair

President Carol Trosclair, Inc.

By profession, Carol Trosclair is a respected Petroleum Landman, but some would say Carol has more energy than the energy industry itself! A recipient of KLFY-TV 10’s Remarkable Woman Award, Carol serves on countless community and professional organizations’ boards and committees while simultaneously raising money for The David Trosclair Memorial Kinesiology Scholarships through the UL Lafayette Foundation. Carol’s “Vacationing for Scholarships” fundraiser brings the Acadiana community and its local businesses together to support students while honoring her late son.

A notorious champion for other women, Carol nominates many for community awards while her monthly “Coffee Clutch,” brings together women in fellowship to support each other through life’s twists and turns. Known for her giving spirit and passion, Carol has been honored with the Women Who Mean Business Award, the Connections Career Achievement Award, the Acadiana Community Hero Award, and the Lafayette Public Library Foundation Award.

Anita J. Gouri DDS

Making a difference in a child’s life – whether she is helping them overcome dental fears or treating a tongue-tied baby so they can latch– is Dr. Gouri’s greatest motivation.

“I treat each child as if they were my own, and I put myself in each parent’s shoes. I love working with children, and am dedicated to providing worry-free, painless dental experiences for each of them.”

Dr. Gouri began practicing in Lafayette in 2008, and became owner in 2017, dedicating her practice to making dental visits fun and fear-free. She is passionate about giving back to the community, especially to first responders, active military, and teachers, as well as donating through local organizations including Junior League of Lafayette, Maddie’s Footprints, the Acadiana Breastfeeding Coalition, and the Children’s Museum of Acadiana.

Tyler PerrinBellelo, MD

As a diagnostician, Dr. Tyler Perrin-Bellelo is passionate and engaged. Patients describe her as attentive, genuinely concerned, and a “voice of comfort” through their most difficult times.

“I take great responsibility in giving my patients answers— providing them with a diagnosis and navigating them through their health journey,” says Dr. Perrin-Bellelo. “The most complicated and challenging of cases are the ones that make me a stronger practitioner.”

As a critical provider of both inpatient and outpatient Internal Medicine services during the height of the COVID 19 pandemic, Dr. PerrinBellelo was instrumental in the implementation of critical strategies at Ochsner Lafayette General Medical Center.

“My patients are my best teachers—they teach me resilience, optimism, and gratitude and inspire me to become a better version of myself. There is no doubt this is where I am meant to be,” she says.

Sandra Booher

A South Louisiana native and natural business leader, Sandra Booher is driven by processes, organization, planning, and a desire to help others. Her trademark weddings, soirees, and travel tours have garnered hundreds of 5-star reviews.

After capping off a successful career in corporate America, Sandra settled into her current roles as hotelier, wedding planner, and venue operator. Her primary goal is for all brides and grooms to walk into their wedding feeling stress-free and excited to make lifelong memories.

As a Travel Advisor, Sandra also enjoys making a positive difference in the lives of her travel clients through her passion for planning the perfect trip. Her young but growing travel company, Two Travel Gurus, has already achieved great success.

Known for her leadership and commitment to others, Sandra believes that business is an avenue for personal growth, and it continues to strengthen her faith.

Michele Landry

At The Aesthetic Boutique Luxury Med Spa, Owner Michele Landry is passion ate about improving her patient’s quality of life by building confidence and self-image. A strong and goal-driven person herself, Michele specializes in Aesthetic Medicine and has been honored for her exceptional Med Spa services and involvement in the community. This year, she and her practice were named Best Nurse Practitioner and Best Medical Spa in The Daily Advertiser’s Best of Acadi ana awards. Her company was also honored as a Top 3 Finalist for the 2022 Commu nity Commitment Award for the Better Business Bureau serving Acadiana.

Dedicated to continuing education, Michele attends several trainings and conferences a year aimed at improving the outcomes and safety of patients receiving injectables and other aesthetic treatments. Her consumerdriven book—written to help patients understand aesthetic injectables and finding the best injectors—is due to be published in 2023.

Kimi Hargrave

Having built Cajun Bug Exterminating from the ground up, Kimi Hargrave and her team recently celebrated the acquiring their second local company in a few short years in the business. Kimi credits hard work and dedication for her and the company’s success while also crediting the love and support of the greater Acadiana community.

“As a woman, I find being majority owner of our companies in a male-dominant industry both rewarding and exciting,” says Kimi. “Through my work, I hope to empower other women to continue pursuing their American dream.”

Passionate about serving and living in Acadiana, Kimi believes in giving back to the community and sharing the company’s success with others. Kimi currently serves as the first female President of the Acadiana Pest Control Association and also sits on the Louisiana Pest Management Association Board of Directors.

A Festive Fusion

Riverside Inn’s Kaliannah blends two classic cocktails befitting traditionalists who like to keep things simple for a crowd during les fêtes de famille

There is something undeniably nostalgic about holiday traditions. Family yuletide feasting at a favorite restaurant, helping mom twine the tur ducken, chilling the flutes and making classic cock tails with friends can prevail as lasting touchstones.

“We have a very festive holiday vibe,” says Lori Hurst, co-owner of the iconic Poor Boy’s Riverside Inn in Broussard, founded in 1932. “Our Kaliannah cocktail is always popular during the season. It’s basically a cosmopolitan blended with a margarita, named after the two girls who created it as a frozen drink. We later perfected it on the rocks for a ban quet. It’s an easy-to-make crowd-pleaser.”

Helmed by Lori and her chef-proprietor husband, Richard Hurst, Riverside Inn has been enshrined as a holiday tradition among Cajun families for genera tions. The secluded setting, festooned with flickering lights, sets the stage for festive dinners ending with such distinct desserts as sweet potato beignets with cinnamon, glazed with orange-hazelnut sauce and postprandials including Rémy Martin, Grand Mar nier and Irish coffee.

“It’s my own little Cajun paradise,” says Lori. “Driving in the dark, you turn into the driveway that becomes a twinkling fairyland. It’s a little off the beaten path, just off I-49.”

Elegantly presented classics such as oysters Bien ville and crab cakes precede broiled Maine lobsters selected live from a tank, multi-course oyster din ners, grilled platters and a stuffed redfish “extrava ganza” redolent of herbs and spices, topped with crawfish and buttery lump crabmeat.

“We were the first restaurant in the area to have a lobster tank, the first to sell alligator and the first to serve blackened redfish, created by Richard’s father, Larry, in the early 1970s,” Lori says. “Paul Prud homme was just a kid from Opelousas who would always come over to find out what Larry was cooking, including his blackened redfish.”

While the Hursts’ Kaliannah cocktail is festive for holiday soirées, it can be creatively garnished to fit any occasion. “You really don’t taste the alcohol,” Lori adds. “It’s smooth and absolutely delicious.” ■

HOME BAR

The Kaliannah

¾ ounce Tito’s Handmade Vodka

¾ ounce 1800 Tequila

¼ ounce Cointreau 1 ounce cranberry concentrate 1 ounce simple syrup

½ ounce Rose’s Sweetened Lime Juice

½ ounce Real Lemon unsweetened lemon juice fresh lime wedge and cranberries

Combine ingredients in a cocktail shaker with ice and shake vigorously. Rub lime on the rim of a 9-ounce rocks glass, turn upside down and dip into red cane sugar for the holidays or in black lava salt. Garnish with a lime wedge. Embellish with three cranberries on a sword pick.

Poor Boy’s Riverside Inn

240 Tubing Road Broussard 337-837-4011 poorboysriverside inn.com

Pat’s of Henderson

1500 Siebarth Dr. Lake Charles 337-439-6618 patsofhenderson. com

Savory Sampling

1Crawfish Bisque

This complex yet velvety tasting crawfish delicacy is a staple dish at Pat’s and with a side of French bread is culinary heaven.

2

Crawfish Dinner

The ultimate mudbug combo which includes fried crawfish, a crawfish tart, bisque, étouffée over rice, boulette, and stuffed bell pepper — goodness to the 10th power.

3

Crab Dinner

Let your mind imagine the delightful flavor on a plate with crab boulette, gumbo, etouffee over rice, stuffed crab, fried crab cake, and stuffed bell pepper.

Lasting Passion

Pat’s of Henderson in Lake Charles is back with everyone’s flavorful favorites

Good old-fashioned Cajun food is being served again, albeit inside new digs, at Pat’s of Henderson in Lake Charles.

Owner Nicholas Perioux, 44, reopened the eatery in Lake Charles in August. The restau rant had been closed since August 2020 due to what some in the Lake City regard as the first of five plagues.

In chronological order, the community suffered through Hurricane Laura (2020), Tropical Storm Beta (2020), Hurricane Delta (2020), a winter storm in 2021, and historic spring flooding (2020). All of this occurred as the world contended with COVID-19.

Those setbacks unfolded right after Perioux bought the restaurant from his family in 2019.

“We had to gut the whole restaurant,” he said. “And that did not start until after our fight with the insurance company.”

The end result is a relaxing and comfort able eatery that features natural lighting, a hip bar area and a new and improved kitchen.

By the way, the delicious and spicy dishes that customers all over the country were accustomed to at Pat’s of Henderson, are still being produced.

Perioux’s team designed an eatery where visitors enjoy wonderful food in a relaxed, naturally lit setting befitting of a southwest Louisiana destination eatery.

4

Half & Half Catfish Courtbouillon

Fried or grilled catfish on one side of the plate and catfish cooked in Cajun-inspired red sauce on the other side of the plate — yum.

5

Grilled Ribeye Steak

Perioux is proud of the restaurant’s steak grilling capabilities and meat dishes are enhanced with the 1855 Black Angus Beef brand product.

“We call our kitchen the heart of the house. I knew what made our business, it started with the food. Nothing changed in that arena,” Perioux said.

For folks wondering if the woman with the golden cooking touch is still working at Pat’s of Henderson, Perioux said, “Chef de Cuisine Menola Zeno is still with us. She is the keeper of the original family recipes.”

Zeno, 57, leads the kitchen staff and is regarded as Perioux’s sister since they were raised together. She prides herself on flavor.

“It is very important to me and in the dishes we prepare. Without it, people won’t come back and I want to see everyone from our regulars to new diners visit the restaurant,” Zeno said.

The stuffed red snapper is one of the dishes where the mix of quality ingredients and deftly applied seasoning is best exemplified.

“It is one of our hottest selling dishes along with the bite-sized catfish and bread pudding,” Perioux said.

Neither Perioux nor Zeno will share the secrets to the stuffing, but the mix of seafood, veggies and in-house seasoning blend is worthy of being eaten out of a bowl.

Other restaurant favorites are Pat’s crawfish étouffée and crawfish stew which share an earthy flavor pattern; both are spiced perfectly.

“I have these recipes in my mind from the way I was taught by other cooks who worked for the family. It’s about the technique for me and the fact that I cook with a lot of love,” Zeno said.

Perioux notes that anyone who visits has to indulge in the gumbo menu: crawfish gumbo, crab gumbo, seafood gumbo, chicken and sau sage gumbo, shrimp gumbo, shrimp and oyster gumbo, and shrimp and okra gumbo.

“As important as our new building is, the staff, food and our family environment are what makes Pat’s the restaurant it is. We’ve always had a passion for French-Cajun food and that will never change.” ■

Easy Fixins

A casual meal for the calm between the holiday storms

Partying, shopping, cooking and putting up the Christmas tree can certainly get you in a spin during the holidays. I look forward to the week between Christmas and New Year’s, which I call the calm between two storms. I need a little peace and quiet, and a good meal rather than pickme-up-something on a toothpick. A quiet evening with my spouse — and maybe another couple — refreshes and calms my body and soul. ■

I don’t care how cold the weather is, I’m always up for any kind of ice cream pie. I make this at Thanksgiving and usually make two so I have one already in the freezer.

MAIN COURSE

Quick Roasted Pork Tenderloin

Sliders

Like a good Boy Scout, I am always prepared. I keep a couple of pork tenderloins in the freezer for “just in case” I need to put a meal together without having to run to the supermarket.

MAKES 6-8 SERVINGS

pork tenderloin, about 2 pounds freshly ground black pepper 1/4 cup soy sauce

3 tablespoons olive oil small slider rolls or bread of your choice

RUB meat generously with the pepper, soy and olive oil and let sit for one hour.

PREHEAT the oven to 425 F.

PLACE tenderloin on a rack in a roasting pan and roast for 15 to 20 minutes. (It can also be grilled.) Do not overcook.

TIP: Use a quick-read thermometer and roast to 140-145 F.

COOL slightly before slicing thinly. It can also be refrigerated until ready to serve.

TO MAKE SANDWICHES, arrange sliced pork on small slider rolls spread with a mixture of mayonnaise, Dijon mustard, olive oil, pressed garlic and smoked paprika, to taste.

SERVE with a variety of pickles and caramelized boiler (or pearl) onions.

ON THE SIDE Caramelized Boiler (or Pearl) Onions

I prefer boiler onions because they are larger, but pearl onions can also be used.

1 pound boiler onions

1 tablespoons olive oil

4 tablespoons butter

2 tablespoons balsamic vinegar

2 tablespoons dry red wine

2 tablespoons beef stock sugar salt to taste

BRING a medium pot of water to a boil, then add onions. Turn off heat and let stand for 3 to 4 minutes. Drain and allow to cool. When cool, snip off root end and squeeze onions out of the skin. Set aside.

HEAT olive oil and butter in a skillet (I use cast iron) over medium heat. Add onions and shake pan to roll onions around until slightly golden.

ADD vinegar, red wine, beef stock and a sprinkle of sugar. Continue to cook until liquid reduces slightly and onions are golden and glazed, stirring often. Season with salt.

SERVE on cocktail skewers or toothpicks.

DESSERT

Pumpkin Ice Cream Pie

SPREAD ice cream in the pie shell. Place in freezer until thoroughly hardened.

BLEND pumpkin, sugar, salt and spice in a bowl. Fold in whipped cream. Spoon mixture evenly over frozen ice cream. Return to the freezer until ready to serve.

TO MAKE THE SYRUP, combine brown sugar, corn syrup and water in a small saucepan and bring to a boil. Continue to boil until it starts to thicken, but don’t let it get too thick. Let cool, then add the vanilla.

WHEN READY TO SERVE, drizzle the syrup over the top of the pie, then cut into wedges.

La Grègue est Chaude

Le café est servi en Acadiana

Avec la prolifération de cafés sur chaque coin de rue, les jeunes auraient du mal à croire qu’à une époque le café aux États-Unis avait une très mauvaise réputation. Il était pratiquement imbuvable. N’importe où on commandait une tasse de café, on se retrou vait en général devant une tasse contentait un liquide brunâtre qui laissait voir le fond. Si on voulait un café et on n’était pas chez soi, il fallait tenter ses chances dans un restaurant, un bar ou peut-être une station-service. Les amateurs d’un bon café, touristes venant de l’Europe ou de l’Amérique latine par exemple, avaient même un nom pour cette faible décoction qu’ils prononçaient avec dédain, « le café américain ». Les Français, avec leur franc-parler habituel, l’appelait du « jus de chaussettes ». C’était le cas partout dans le pays; partout sauf dans le sud de la Louisiane où la longue tradition d’un bon café révèle nos origines française et latine.

Quand une chaîne de café avec une sirène comme mascotte a lancé un café robuste sur le marché national, propulsant la construc tion de cafés en quantité industrielle, une blague circulait en Acadiana. C’est l’histoire de Boudreaux qui a essayé ce café de l’état de Washington pour la première fois. Il a avalé une gorgée et s’est demandé pourquoi le monde faisait tout ce potin. Même si c’était bien meilleur de ce qu’on trouvait ailleurs, ce n’était en rien comparable au café qu’on faisait dans l’objet indispensable dans une cuisine cadienne ou créole : la grègue. Largement un objet de collection nostalgique aujourd’hui, remplacée en grande partie par Mr. Coffee ou Keurig, la grègue était au centre de la vie familiale. On dit que le nom « grègue » vient de la forme qui rappelle les robes style empire, inspirées par le néo-classicisme grecque, avec la taille haute et serrée affectionnée notamment par Joséphine de Beauharnais. La grègue tient sa place d’honneur dans la panoplie culinaire louisianaise au même titre que la chaudière noire ou la cuillère en bois. Bien avant les cafés modernes, les Louisianais se rassemblaient autour de la table de cuisine

ou sur la galerie avec une bonne tasse de café noir et fort pour faire « la veillée ».

Que ce soient des chaînes nationales ou des torréfacteurs locaux, il est aisé de trouver du café préparé à son goût. Selon l’écrivain Michael Pollen, le café était responsable pour la plupart des progrès scientifiques et sociaux pendant le Siècle des Lumières. La caféine a stimulé les neurones des penseurs comme Voltaire et Diderot qui se

réunissaient au Café Procope pour discuter les idées qui allaient changer le monde. Quand je suis en train de travailler dans mon café préféré et, comme la plupart des autres clients, je me trouve derrière l’écran de mon ordi avec mes écouteurs enfoncés dans mes oreilles, je me demande souvent ce qu’ils auraient pensé des gens qui ne se parlaient pas en lieu public. Peut-être qu’ils auraient pensé qu’au moins, le café est toujours aussi bon. ■