Louisiana Cookin’ March/April 2017


Crawfish are back in season! Our March/April issue has 15new ways to enjoy Louisiana’s favorite crustacean, including a cheesy, spicy,and satisfying Andouille Sausage and Crawfish Linguine. But we can’t live on crawfish alone, can we? This issue also features classic New Orleans calas,Shrimp Creole, and a best-yet method for poached eggs.

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