Seafood Sensation
The bounty of Southwest Louisiana’s coasts and wetlands makes this the ultimate road trip for seafood lovers.
The southwest corner of Louisiana, sometimes called the Outback, beckons sportsmen. There’s great fishing, oystering, shrimping, and crabbing, and the bounty from the waters finds its way onto the menus of local restaurants.
But the region is also strongly connected to rice farming, and dishes like gumbo, jambalaya, étouffée, and dirty rice incorporate the crop. When area farmers realized their flooded rice fields attracted a supply of crawfish, they began rotating the two Louisiana icons. During your trip, take time to tour one of the crawfish farms (the season runs from around December through June), then try to wrangle an invitation to a backyard crawfish boil where you’ll undoubtedly get a sense of the trail’s true flavor.
Lake Charles makes the ideal launching spot for this culinary trail. As you travel eastward, take a respite from taste testing for a little sightseeing along the Creole Nature Trail, a 180-mile scenic All-American Road through Louisiana’s picturesque wetlands.
December 01, 2011
Dine In » Crab Royale from Harlequin Steaks & Seafood
Three generations of the Hunter family have worked to make Harlequin Steaks & Seafood (www.harlequinsteaks.com) a dining tradition in southwest Louisiana. The restaurant is the perfect spot to enjoy a special holiday dinner. But you can also have one of their signature dishes at home. Serve their Crab Royale at your next holiday party and it’s sure to be a hit. “It makes a delicious appetizer with crackers or an excellent topping for a steak or piece of grilled fish,” says owner/manager Nic Hunter. ...
December 01, 2011
In the Kitchen With: Nic Hunter, Owner/Manager, Harlequin Steaks & Seafood
Lake Charles, LA
Q: The Harlequin has been in business since your grandparents opened it in 1956. Why do you think it's remained one of Lake Charles' favorite restaurants for more than 50 years?
A: We've always tried to stay true to our formula. We cut the best quality meat and try to bring out the natural flavors and unique characteristics of each steak. For those who do want a sauce or a topping, we accommodate them, but in my opinion, it's hard to beat ...
July 12, 2011
Sunday: Lake Charles
Three-day weekend along our Seafood Sensation Trail
Breakfast/Brunch: Grab a bite at The Fat Cat Café (http://thefatcatcafe.net/). Their daily breakfast offerings include biscuit sandwiches and omelets, but on Sundays they offer brunch specialties, such as shrimp and grits, biscuits and gravy, and pancake casserole, from 10 a.m. to 3 p.m.
Work up an appetite: Explore Louisiana’s Outback as you drive along the Creole Nature Trail (www.creolenaturetrail.org). This “All-American Road” leads you ...
July 12, 2011
Saturday: Jefferson Davis Parish and Lake Charles
Three-day weekend along our Seafood Sensation Trail
Breakfast: Boudin—the Cajun sausage stuffed with pork and rice—is one of those all-occasion foods, as in it’s equally as tasty for breakfast as it is for lunch, dinner or an on-the-go snack. Why not start off the day with a link or two from the Boudin King (337.824.6593) in Jennings.
Work up an appetite: Up your art smarts with a morning at the Zigler Museum in Jennings (337.824.0114). The museum features a works by European and American ...
July 12, 2011
Friday: Vermilion Parish
Three-day weekend along our Seafood Sensation Trail
Work up an appetite: Start your trip in Vermilion Parish, known as the “most Cajun place on Earth” (www.mostcajun.com). Abbeville is the parish seat, and its downtown is a great place to stretch your legs once you arrive in town. Shop the local boutiques and stop by The Depot at Magdalen Place, home to a railroad museum and gift shop. For the perfect Vermilion Parish souvenir, pick up a can of locally made Steen’s Pure Cane Syrup ( ...
June 16, 2011
Dine In » Pujo St. Café’s Bread Pudding
Perhaps bread pudding got its start as a way to use up stale bread, but this yummy dessert is certainly worthy of a prime seat at the table. Pujo St. Café (www.pujostreet.com) in Lake Charles serves a popular version with rum sauce.
Bread Pudding with Rum Sauce
• 15 oz. white sandwich bread
• 2 1/2 cups sugar
• 5 eggs
• 3 1/2 cups skim milk
• 2 tablespoons vanilla
In a large bowl, tear bread slices into small pieces. Add the rest of ingredients and stir until well mixed. Coat a 9- ...
September 08, 2010
Dine In » Southern’s Mouthwatering Pork Fingers
Based in Jennings, Louisiana, Southern makes all sorts of sauces, rubs, and seasonings perfect for a tailgate cookout. Their classic Cajun Bar-B-Que sauce has been a favorite for around 50 years, but new products, like their basting sprays, are earning fans too. We asked owner Drew Guinn to share one of his favorite game day recipes with us. Try serving his pork fingers at your next get-together, and find more of Drew’s recipes and Southern’s products online (www.southernbbqsauce.com).
...August 11, 2010
Fish For Your Supper
There’s a reason we’re known as a Sportman’s Paradise! Redfish, catfish, bluegill, bass, and more—we’ve got all kinds of fish and a wealth of fishing spots. Catch your limit then cook it up yourself. You can’t beat the fresh taste and the pride in serving your catch at the table. If you’re in the northern part of the state, cast in Toledo Bend in Sabine Parish or hook up with Homer Humphreys, a professional fisherman and guide who sure knows his way around Lake Bistineau and the Red River. In ...
July 01, 2010
SIGNATURE DISH: Turducken
Lest you think seafood is the singular sensation along this trail, let us introduce you to the culinary triumph known as the turducken. It’s created by stuffing a deboned turkey with boneless duck and chicken. Then, a cornbread dressing and pork stuffing is added between the layers. There’s debate on who invented this poultry packed dish, but Hebert’s Specialty Meats in Maurice, just north of Abbeville, often gets the credit. Regardless, they’ve been selling turduckens for about 25 years. Hebert’s ...
