bbr louisiana holiday recipes blog photo

Made with Louisiana Love: Homegrown Recipes for the Holidays

'Tis the season for savoring! This year, top off your taste of the holidays with our curated list of festive drinks and dishes.

‘Tis the season for gathering your friends and family around a table filled with delicious food. It’s also the season to frantically Google recipes that will impress those aforementioned friends and family members. We put some Louisiana twists on a few easy recipes that are sure to delight your guests and keep ‘em talking for years to come. Bon appetit!

I’ll Be Home for Okra

Fried Okra with Cane River Pecans

We. Love. Pecans. Especially Cane River pecans. They’re delicious, come in tons of varieties and are perfect additions to just about any meal. We suggest whipping up a batch of these to get the party started.

What You’ll Need:

  • 1 cup Cane River Elliott pecans
  • 1 1/2 cups all-purpose baking mix
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (16-oz.) package frozen cut okra, thawed
  • Canola or peanut oil

What You’ll Do:
1) Spread out the Cane River Pecans in an even layer in a shallow baking pan.
2) Bake at 350° for 10 minutes or until lightly toasted, stirring occasionally.
3) Put the pecans, baking mix, salt and pepper in a food processor until pecans are finely ground. Pour mixture into a large bowl.
4) Add okra, toss to coat. Gently press pecan mixture into okra.
5) Pour oil into a Dutch oven or cast-iron skillet to a depth of about two inches. Heat oven to 350°. Fry okra, in batches, turning once, 5 to 6 minutes or until golden; place on paper towels to drain.
6) Plate ‘em, and serve!

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Making Spirits Bright

Rice Field Mule

If you’re anything like us, sometimes the right spirit can lift your spirits. When JT Meleck announced they were creating a rice vodka, we had to try it. We’re also on board with incorporating health trends into boozy libations, so we used kombucha for a fun twist on this hipster favorite.

What You’ll Need:

What You’ll Do:

  1. Fill copper mug with ice.
  2. Pour vodka first, then add kombucha.
  3. Add lime slice for garnish.
  4. Propose a toast, and enjoy!

All I Want For Christmas Is Roux

Chicken, Sausage & Tasso Gumbo

No matter the weather, we’d never turn down a piping hot bowl of gumbo. We’re big fans of this easy recipe from Savoie’s®. Our favorite part? It allows us to be a liiiiiittle lazy and avoid the possibility of burning the roux and bringing shame upon our families.

Speaking from experience … that smell never really leaves your kitchen. And the only rice we ever use around here is from Cajun Country; it’s 100% locally grown and always tastes just right.

What You’ll Need:

  • 4 quarts water
  • 4 heaping tablespoons Savoie’s® Roux
  • 2 lbs chicken (cut and seasoned with your favorite Cajun seasoning)
  • 1 pound Savoie’s® Sausage, sliced
  • 12 oz. Savoie’s® Tasso, sliced thin
  • 1 large white onion, chopped
  • 1 bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 stalks celery, chopped
  • ½ cup green onions, chopped
  • ½ cup parsley, chopped
  • Filé as garnish

What You’ll Do:

  1. Dissolve roux in water over medium heat, and boil for 30 minutes.
  2. Add chicken, sliced sausage, tasso and vegetables. Bring back to a boil.
  3. Reduce to medium heat and cook until chicken and vegetables are tender (about 1-1.5 hours).
  4. Add remaining water and all ingredients except parsley and green onions.
  5. Return to a boil, then reduce heat to simmer and cook until chicken is tender (about 1.5 hours).
  6. Add green onions and parsley about 15 minutes before serving and Savoie’s® Seasoning to taste.
  7. Serve over Cajun Country rice in soup bowls — add filé to taste.
  8. Lay on the couch, and rub your very full belly.

Dessert Time Is Here

Pecan Cake with Bayou Rum Frosting

The best part of a holiday meal is often the dessert. We love this recipe from RealSimple, so we put a Southern twist on it by using our favorite Bayou® Rum.

What You’ll Need:

  • ¾ cup (1½ sticks) unsalted butter at room temperature, plus more for the pan
  • 1¼ cups Cane River Elliott pecans
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup light brown sugar
  • ½ cup granulated sugar
  • 3 large eggs
  • ¾ cup buttermilk
  • 1½ teaspoons pure vanilla extract
  • 2 cups confectioners’ sugar
  • 2 tablespoons heavy cream
  • ½ teaspoon baking soda
  • 1 teaspoon Bayou® Spiced Rum

What You’ll Do:

  1. Heat oven to 350° F.
  2. Butter an 8-inch square baking pan.
  3. In a food processor, finely grind 1 cup of the pecans. Add the flour, baking powder, baking soda and salt. Then pulse to combine; set aside.
  4. Using an electric mixer, beat 1 stick of the butter with the brown and granulated sugars until light and fluffy, 5 to 6 minutes. Beat in the eggs one at a time.
  5. Gradually add the pecan mixture until just incorporated.
  6. Stir in the buttermilk and 1 teaspoon of the vanilla. Transfer the batter to the prepared pan.
  7. Bake until golden brown and a toothpick inserted into the center comes out clean (about 30 to 35 minutes).
  8. Cool for 10 minutes, then transfer to a rack to cool completely.
  9. Using an electric mixer, beat the remaining butter with the confectioners’ sugar and cream until fluffy. Beat in the rum and the remaining vanilla. Spread on cake.
  10. Chop the remaining pecans, and sprinkle on top.
  11. Serve, and bask in the glory of the compliments that will be raining over you until next year.

Happy holidays from our family to yours!

Enjoy these recipes? Have some you’d like to throw our way? Send ‘em to cmitchell@nullbbrcreative.com.