Unique best describes our boot shaped state as Louisiana excels in taking the senses on a distinctive style and taste odyssey.
Telltale (or should I say telltail) signs of the Louisiana influence is evident upon tables, walls, and plates, and vice versa.
Good taste through decor and plate is native to our Louisiana lagniappe appeal.
Gallery walls adorned in details and turtle shells inspire the palette of color and the palate of taste.
Straight from page 71 in the 1967 edition of the Talk About Good cookbook by members of the Lafayette Junior League, their relatives and friends is Mrs. Helen M. Hayes Turtle Soup II recipe.
Talk about good!
Turtle Soup II Monteleone
Paint colors names spices a Louisiana flavored color palette takes the eye on a distinctive style and taste odyssey.
Salted Roasted Shrimp
3 cups kosher salt
2 pounds head-on unpeeled large shrimp
Preheat oven to 400°. On a large rimmed baking sheet, add salt in an even layer. Bake 10 minutes. Remove ½ cup salt and reserve. Arrange shrimp evenly over hot salt; sprinkle with ½ cup reserved hot salt.
Cover tightly with foil. Bake just until shrimp turn pink, 6 to 8 minutes. Discard excess salt. Place shrimp on a serving platter; squeeze lemon over shrimp.
C’est si bon!