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25 Must Take Day Trips from New Orleans

It’s no secret that there are endless amounts of fun activities to do in Louisiana and surrounding areas. There are several people who come in from out of town to New Orleans, Baton Rouge, Lafayette, and Lake Charles to experience the culture that we have to offer- but what about those of us who live in these areas and want to take a fun day trip close by to try out a new experience?

Well, we have found the answer to that. Nola.com has created an updated list of the top 25 day trips to take from New Orleans. From hunting and fishing to wildlife centers and State Buildings. This is just the list you need to start planning for 2018.You can find the list, which also includes the distance of each place, here.

Where did the Names of Louisiana’s 64 Parishes come from?

Louisiana is one of the only two states in the United States that is made up of parishes while the other 48 use the term “county”- Alaska being the second. But where did these names come from?

This article, written by nola.com, dissects each parish in Louisiana and tells you exactly where it gets its name from. They even broke it down stating the names are made up of, “names of the Saints, native civilizations, colonial founding fathers, Civil War leaders from both sides, two types of fruit, one vegetable, and one conquistador that label Louisiana’s political puzzle pieces.”

So if you are in the mood for an interesting mix of lessons in history and geography take a look at Louisiana’s past by clicking here.

Project Underway to Create More Land for Louisiana

Mississippiriverdelta.org is a coalition of Environmental Defense Fund, National Audubon Society, the National Wildlife Federation, Coalition to Restore Coastal Louisiana, and Lake Pontchartrain Basin Foundation. Each of these entities is working together to rebuild coastal Louisiana’s nationally-significant landscape to protect people, wildlife, and jobs.

One of the latest projects, the Mid-Breton Sediment Diversion, which will be located along the east bank of the Mississippi River, plans to reconnect the area with the river and divert sediment and fresh water which will build new land and sustain the existing marsh.

For a timeline of completion, additional benefits of this project and more information on this diversion, you can click here.

Bonfire on the Levee: A Louisiana Christmas Tradition

Christmas season is upon us and it is almost time for one of Louisiana’s most favorable traditions- Bonfire’s on the Levee. This event, that is safe and enjoyable for all age’s features over 100 bonfires stretching between 30 and 40 miles long.

In this article, written by Experience New Orleans, it is said that the history behind the bonfires is to show the Cajun Santa Claus – known locally as Papa Noel – where to fly and land as he soars across southern Louisiana.

For more information on this event and to start planning your bonfire trip for the family, you can click here.

One of a Kind Shrimp Etouffee Recipe

This Shrimp Etouffee dish may not be the simplest or easiest recipe you come across but it is oh so enjoyable. As stated in the original recipe which can be found here, this is a “Juicy shrimp dish smothered in rich and flavorful roux sauce made with rich authentic southern flavors and an incredibly delicious taste.” We couldn’t have put it better ourselves.

So save this one for a beautiful Saturday or Sunday afternoon and surprise the whole family with this hearty dish!

Ingredients

2tablespoon canola oil
¼cup flour
2Tablespoons butter
½cup green bell pepper diced
½medium onion diced
1/3cup chopped celery (about 1-2 sticks)
2teaspoons minced garlic
1teaspoons thyme fresh or dried
1bay leaf
1cup chopped tomatoes
2teaspoons Creole seasoning
½teaspoon smoked paprika
1teaspoon Worcestershire sauce
2cups Shrimp stock (sub with water)
1pound shrimp (peeled and deveined) reserve shrimp shells
2-3Tablespoons chopped parsley
2green onions chopped
1 teaspoon Hot sauce optional

Instructions

Shrimp Stock

Add a teaspoon or 2 of butter or oil to a sauce pan or skillet. Then throw in shrimp shells, the remaining scraps of onion, garlic, celery together with aromatics like bay leaf and thyme. Saute for about 5 -7 minutes, stirring constantly, to prevent any burns. Add about 5 cups of water to it.
Bring to a boil, lower heat and let it simmer for 20 minutes
Remove from heat and strain using a sieve. Set stock aside.

Etouffee

In a large Dutch oven or heavy bottomed saucepan combine melted butter, oil and flour until smooth.
Cook on medium heat, stirring continuously, for about 10-12 minutes, until you have achieved desired color. Don’t walk away from the stove during this process. It might burn.
Add the onion, green pepper and celery and cook for 8- 10 minutes –stirring frequently.
Then add, garlic, thyme and bay leaf – continue stirring about 2 minutes.
Next throw in about 1 cup chopped tomatoes, worcheshire sauce, paprika and creole seasoning and let it cook for 5 minutes.
Gradually pour in about 2 cups of shrimp stock, bring to a boil and let it simmer .Add the shrimp, simmer for 5 more minutes. Or you may season the shrimp with creole seasoning, saute for about 5 minutes. Then throw it in at the last minute. You’ve got two options here – both work.
Adjust thickness soup and flavor with more shrimp broth or water, hot sauce and salt.
Stir in, green onions, and chopped parsley.
Serve over hot cooked rice.

Recipe Notes

Comparable to Gumbo and Jambalaya. Made with Southern holy trinity and the roux is not as dark as the gumbo.