Spring is here, and that means crawfish season is in full swing! Inside our March/April issue you’ll find 15 new crawfish recipes, including an updated crawfish boil menu, which features delightfully different ingredients and savory sides. Baton Rouge chef Peter Sclafani’s Shrimp Scampi will become a Lenten staple while New Orleans chef Alon Shaya’s Matzo Ball Soup is sure to brighten any Passover table.
Louisiana Cookin’ March/April 2016
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SKU: LUCMA16 Categories: Food, Louisiana Cookin' Tags: Food, Regular Issue
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