Author: Emily Gautreaux

Increased Tourism and Safety Make Mardi Gras 2025 One to Remember

Mardi Gras 2025 proved to be one of the most successful in recent years, despite facing an unexpected challenge in the form of severe weather that cut festivities short by a few hours, as per this article from Nola.com. According to local hoteliers, restaurant owners, and hospitality leaders, the city experienced a significant surge in visitors compared to the previous year’s celebration.

Hotel occupancy rates downtown and in the French Quarter reflected this increase, with nearly 87% of the 26,000 available hotel rooms filled from February 28 through Fat Tuesday, as reported by New Orleans & Co. The weekend’s peak occurred on Saturday night, when occupancy reached an impressive 95%. These figures did not even account for the city’s approximately 6,000 short-term rental units, which, if included, would likely push the overall occupancy rate even higher.

By comparison, Mardi Gras 2024 saw a lower turnout, with an average hotel occupancy rate of 81% over five nights, never reaching the 90% threshold. The growth in numbers was encouraging for the city’s tourism industry, particularly considering the rise of short-term rental properties in recent years. Walt Leger III, President and CEO of New Orleans & Co., confirmed that the high occupancy rates indicated a strong Mardi Gras season and a positive trajectory for the hospitality sector.

However, while the numbers were encouraging, they had not yet reached the levels seen in the years leading up to the COVID-19 pandemic. Prior to 2020, hotel occupancy rates for Mardi Gras regularly exceeded 95% across the city. Although the tourism industry has not fully rebounded to pre-pandemic levels, steady improvements in hotel and restaurant business suggest that recovery is ongoing.

Beyond tourism and business figures, the success of Mardi Gras 2025 was particularly meaningful given the public safety concerns that loomed over the event. Earlier in the year, on January 1, a ramming attack on Bourbon Street had raised concerns about safety in the French Quarter. In response, city, state, and federal officials took significant steps to bolster security ahead of Mardi Gras and the Super Bowl on February 8. Enhanced security measures included additional bollards and barricades along the streets and sidewalks, an increased law enforcement presence, and the deployment of new crime-fighting technology. These efforts were designed not only to improve actual safety but also to give visitors and locals a greater sense of security.

Several French Quarter and boutique hotels significantly outperformed the market average in occupancy. The six hotels owned by the Valentino family in the French Quarter reported a 95% occupancy rate, marking a notable increase from 2024. Hotel St. Vincent, located in the Lower Garden District, maintained full occupancy throughout Mardi Gras, as it had in 2024. Owner Zach Kupperman also noted that the hotel achieved a 14% increase in room rates compared to the previous year, further highlighting a strong financial performance.

The boost in tourism was not limited to visitors within driving distance. Many hotel owners, including Kupperman, observed that the majority of guests were out-of-town tourists who had flown in for the festivities, rather than regional visitors arriving by car.

Restaurants also enjoyed a profitable Mardi Gras season, with local enthusiasm playing a significant role. One of the biggest days for dining establishments was “Friday Gras,” the Friday before Mardi Gras, which is traditionally marked by celebratory brunches and lunches. This day has become the single busiest lunch service of the year for many French Quarter restaurants.

Ultimately, Mardi Gras 2025 delivered on all fronts. Visitor numbers climbed, businesses prospered, and security measures ensured a smooth and safe celebration. While there is still room for growth, particularly in reaching pre-pandemic tourism levels, the success of this year’s Carnivale was a promising sign for the continued revitalization of New Orleans’ hospitality industry.

 

 

Cheesy Garlic Butter Oysters: A Perfect Party Appetizer

If you’re looking for a decadent seafood dish that is bursting with rich, garlicky goodness, this Cheesy Herbed Broiled Oysters recipe from Louisiana Cookin is sure to impress. Perfect as an appetizer for a dinner party or a delicious indulgence for a cozy night in, this dish combines the briny sweetness of fresh oysters with a buttery, herb-infused sauce and a smoky cheese topping. Best of all, it comes together in just minutes under the broiler, making it a quick yet luxurious treat. Pair it with some crusty bread to soak up all that flavorful sauce, and you have a dish that will leave everyone coming back for more.

Ingredients:

● 1 pint shucked oysters, drained

● ½ shallot, finely grated

● 10 small cloves garlic, minced

● ½ lemon

● ½ bunch fresh parsley leaves, finely chopped

● ¼ cup shaved smoked Gouda cheese

● ¾ cup unsalted butter

● ¼ cup olive oil

● 1 teaspoon Cajun seasoning, plus more to taste

● Kosher salt and ground black pepper, to taste

● Crusty bread, for dipping

Directions:

  1. 1. Begin by setting your oven to broil and adjusting the rack to the highest position. Preheating the broiler ensures the oysters cook quickly and develop a beautifully caramelized surface.
  2. 2. In a small saucepan over high heat, melt the unsalted butter along with the olive oil. Stir in the minced garlic, grated shallot, and Cajun seasoning, cooking until the garlic softens and becomes aromatic. At this point, taste the mixture and adjust the seasoning by adding more salt, pepper, or Cajun seasoning as needed. Once perfectly seasoned, remove the saucepan from the heat and stir in the freshly chopped parsley to infuse the butter with its vibrant, herby freshness.
  3. 3. If you have a baking dish with wells, divide the shucked oysters among them, placing one or two in each well. If using a flat baking dish, arrange the oysters evenly. Since the butter mixture may spill over, it’s a good idea to place the baking dish on a rimmed baking sheet to catch any drips. Generously spoon the butter and herb mixture over each oyster, ensuring every bite is infused with its rich flavor.
  4. 4. Transfer the oysters to the oven and broil, keeping a close eye on them. Ovens can have uneven heat distribution, so check every 30 seconds for any hot spots to prevent burning. After about two minutes, when the butter is bubbling and the edges of the oysters start to curl, it’s time to add the cheese.
  5. 5. Sprinkle the shaved smoked Gouda evenly over the oysters and return them to the broiler. Let them cook for another one to two minutes, or until the cheese is melted and slightly golden. Be careful not to overcook, as oysters can become rubbery if left under heat for too long.
  6. 6. Remove the oysters from the oven and immediately squeeze fresh lemon juice over the top to brighten the flavors. Let them cool slightly before serving. Pair with slices of crusty bread to mop up the delicious, buttery sauce.

This rich and flavorful dish pairs beautifully with a variety of sides that complement its buttery, garlicky profile. Here are a few excellent pairings:

● Crusty French Bread – The ultimate companion for soaking up the flavorful garlic butter sauce.

● Garlic Butter Linguine – A simple pasta dish tossed in olive oil and garlic provides a satisfying balance to the oysters.

● Fresh Arugula Salad – A light and peppery salad with a lemon vinaigrette cuts through the richness of the dish.

Cheesy Herbed Broiled Oysters offer an incredible combination of rich, buttery goodness, savory seasonings, and smoky melted cheese. With just a few minutes under the broiler, you can create a restaurant-quality seafood dish that is sure to delight. Whether served as an appetizer or the star of your meal, these oysters are guaranteed to impress. Don’t forget to have plenty of crusty bread on hand to enjoy every last drop of the delicious sauce!

For more delicious recipes, click here.

New Course Choice Policies Aim to Improve College and Career Readiness in Louisiana

Starting in the 2025-2026 school year, Louisiana students will have greater access to a diverse selection of high-quality courses thanks to a recent legislative change. The passage of a 2024 state law expanded the states Course Choice program, a move designed to provide students with increased educational opportunities beyond those available at their local schools, as per this news release from LDOE. The Louisiana Department of Education (LDOE) presented these policy updates during the Superintendents’ Advisory Council, highlighting the program’s role in supporting career and college readiness while strengthening parental involvement in course selection.

Louisiana State Superintendent of Education Dr. Cade Brumley emphasized the significance of these updates, explaining that they not only broaden the academic choices available to families but also ensure that students receive a meaningful high school experience. He praised the state legislature for enhancing the program in a way that aligns financial resources with coursework
that better prepares students for both higher education and the workforce.

Initially launched in June 2012, the Course Choice program provides Louisiana students with the opportunity to enroll in courses beyond those traditionally offered at their schools. This includes access to college and university classes, career and technical education (CTE) programs, and internship opportunities. Schools receive a $70 per-student allocation for students in grades 7-12 to help cover tuition and fees for these courses, as long as they are offered by providers approved by the Louisiana Board of Elementary and Secondary Education
(BESE). By expanding course availability, this initiative supports early college credit, careertraining, and helps students stay on track toward graduation.

With the passage of Act 91 during the 2024 Legislative Session, the program has been further refined to reinforce parental choice and expand funding priorities. These adjustments ensure that students can enroll in courses that align with their individual academic and career goals while also prioritizing resources for programs that enhance workforce readiness and academic success. One of the major changes under Act 91 is the refinement of funding priorities. Schools are now required to allocate Course Choice funds to courses that support Louisiana’s emphasis on career and college preparation.

Another major component of the revised Course Choice program is its focus on increasing parental involvement in their child’s academic planning. Under the new policy, parents now have the explicit right to choose courses that align with their child’s academic and career aspirations, provided that the student meets the necessary prerequisites and funding is available.Additionally, schools must ensure that students and their families receive proper guidance when selecting courses to align with graduation pathways and career plans.

To enhance transparency and accessibility, schools are also required to provide clear and comprehensive information about Course Choice opportunities, including details on funding priorities. Parents must be actively consulted before a student is enrolled in a Course Choice class, and schools must obtain written consent to ensure that the selected courses are academically appropriate based on the student’s chosen graduation pathway.

Furthermore, school systems must inform families about the full range of Course Choice options and their right to select a provider that best meets their needs. This ensures that students are enrolled in courses that contribute meaningfully to their academic and professional development.

With these new policy changes, Louisiana is taking significant steps toward expanding educational access and ensuring that all students, regardless of their school’s offerings, have opportunities to pursue rigorous academic coursework and career training. By reinforcing parental choice and strategically allocating funding, the state is better equipping students with the skills and knowledge they need for success beyond high school.

For more education-related information, click here.

Nicholls Empowers Students to Advocate for Louisiana’s Coastline in Coastal Summit

On March 12, 2025, Nicholls State University served as the host for the first-ever Louisiana’s Restoration Generation Coastal Summit. As per this news release from Nicholls, the event, held in the Cotillion Ballroom from 9 a.m. to 3 p.m., was a collaboration between Restore the Mississippi River Delta and the Nicholls Mass Communication Department. Designed to explore critical issues related to conservation in Coastal Louisiana, the summit aimed to educate and inspire a new generation of advocates committed to preserving the state’s fragile coastal environment.

The summit provided attendees with a dynamic experience featuring presentations, panel discussions, vendor exhibits showcasing coastal and cultural resources, and live Cajun music to celebrate Louisiana’s rich heritage. A major highlight of the event was a keynote address delivered by Bren Haase, executive director of the Barataria-Terrebonne National Estuary Program. His presentation, titled “Restoration in the Barataria and Terrebonne Estuaries,” offered insight into ongoing conservation efforts and the challenges facing these vital ecosystems.

Panel discussions covered a range of topics relevant to students and professionals interested in coastal restoration. Discussions included “The People of Our Coast,” which highlighted personal stories of individuals impacted by coastal erosion, “Careers in Coastal Restoration,” which provided students with an overview of professional opportunities in the field, and “Louisiana’s Restoration Generation: Students Making an Impact,” which showcased how young advocates were already contributing to conservation efforts.

Emily Guidry Schatzel, senior communications manager for Restore the Mississippi River Delta, emphasized the importance of engaging students in conversations about Louisiana’s land loss crisis. She expressed enthusiasm about partnering with Nicholls for the summit, noting that it offered students a unique chance to learn about coastal erosion issues while exploring ways to contribute directly to restoration initiatives. She also stressed that by participating in these discussions, students were taking an active role in shaping the future of Louisiana’s coastline.

The event was open to the public and free of charge, encouraging participation from a broad audience. While registration was not required, those who pre-registered received additional benefits, including a conference bag, a discounted Louisiana-themed lunch in the Vernon F. Galliano Dining Hall, and entry into a raffle drawing. 

This summit served as an integral part of a service-learning initiative for students enrolled in courses such as Environmental Communication, Global Communication, and Public Relations. Louisiana’s Restoration Generation, the student-led movement at the heart of the summit, aimed to raise awareness among college students about coastal issues, encourage them to consider careers in the restoration industry, and inspire them to become advocates for conservation in their communities. This initiative operated under the Nancy Sanderson Matherne Institute for Global Communication, housed within the Nicholls Department of Mass Communication.

Nicki Boudreaux, an assistant professor of Mass Communication and director of the NSM Institute for Global Communication, underscored the importance of incorporating communication strategies into coastal advocacy. She emphasized that addressing environmental issues through effective communication was a priority for the department. She also viewed the summit as an opportunity to provide students with real-world experience while simultaneously making a meaningful impact on the community and state. She described the event as a chance to launch a movement that would empower students to take ownership of Louisiana’s coastal future.

Through engaging discussions, expert insights, and student-led initiatives, the inaugural Louisiana’s Restoration Generation Coastal Summit successfully fostered dialogue about the state’s environmental challenges while equipping students with the knowledge and resources to become active participants in restoration efforts. The event set the stage for continued advocacy, education, and collaboration in preserving Louisiana’s coastline for future generations.

For more education-related information, click here.

National Recognition for Ochsner St Anne Commitment to Quality Care

Ochsner St Anne Hospital, located in Raceland, Louisiana, has been named one of the Top 100 Critical Access Hospitals in the United States for 2025 by Chartis, a nationally recognized healthcare advisory firm, as per this articlefrom the Houma Times. This distinction is particularly significant as Ochsner St. Anne was the only hospital in Louisiana to earn a spot on this prestigious list.

Sheri Eschete, the chief operating officer of Ochsner St Anne, emphasized that this recognition was a reflection of the hospital staff’s dedication and the positive impact their efforts had on the communities they served. She noted that the hospital’s commitment to maintaining high healthcare standards and ensuring top-tier patient care remained its foremost priority.

Ochsner St Anne Hospital plays a critical role in providing essential medical services to residents of Lafourche Parish and neighboring areas. The hospital operates under the Critical Access Hospital (CAH) designation, a classification established by Congress in 1997 through the Centers for Medicare & Medicaid Services (CMS). This designation aims to support small rural hospitals by reducing financial burdens while ensuring that vital healthcare services remain accessible in underserved areas. The program was developed to enhance healthcare availability in rural communities while safeguarding the financial stability of these essential medical institutions.

The selection process for the Top 100 Critical Access Hospital list is based on the Chartis Rural Hospital Performance Index. This comprehensive evaluation considers several key performance indicators, including the ability to manage financial risk, deliver high-quality patient care, improve patient outcomes, enhance patient experiences, and maintain cost efficiency. The ranking acknowledges hospitals that continuously strive to elevate their financial and operational performance while staying committed to the healthcare needs of their communities.

As a fully accredited healthcare facility, Ochsner St Anne offers a broad range of medical services, staffed by experienced physicians and specialists. One of its standout features is its 24-hour full-service emergency department, which boasts an average wait time of less than 10 minutes, ensuring that patients receive timely and critical care when they need it most. The hospital also provides advanced stroke care and intensive care services, reinforcing its commitment to delivering specialized medical attention to its patients.

In addition to emergency and critical care, Ochsner St Anne is home to multiple surgical specialties, catering to diverse medical needs. Services include general surgery, pain management, gynecology, and urology. Patients also have access to maternity suites equipped with cutting-edge monitoring systems designed to ensure the safety and well-being of both mothers and newborns. Moreover, the hospital provides inpatient behavioral health services, addressing the mental health needs of the community.

Beyond its primary and emergency care services, the hospital is equipped with a full range of diagnostic and treatment facilities. These include a comprehensive laboratory and imaging center, an infusion center, and a wound care center. Each of these services plays a vital role in providing continuous and specialized care to patients, minimizing the need for residents to travel long distances for medical treatment.

The recognition of Ochsner St. Anne as a Top 100 Critical Access Hospital underscores its unwavering dedication to enhancing healthcare accessibility and quality for rural populations. By prioritizing patient-centered care, efficient hospital operations, and ongoing service improvements, the hospital continues to be a cornerstone of health and wellness in Raceland and surrounding areas. This distinction reflects the hospital’s relentless pursuit of excellence in healthcare delivery and its commitment to bridging gaps in medical access for rural communities. Through state-of-the-art technology, highly trained professionals, and a patient-first philosophy, Ochsner St. Anne remains at the forefront of advancing rural healthcare and ensuring that individuals receive the highest level of treatment possible, regardless of their geographic location.

For more Louisiana-related articles, click here.

Stuffed Crawfish Bisque: The Ultimate Seafood Dish

Crawfish bisque is one of the most treasured dishes in Louisiana’s rich culinary tradition. Unlike a simple soup or stew, this dish is a labor of love, packed with bold Cajun flavors and featuring stuffed crawfish heads that add an unmistakable depth to the bisque. This recipe from Louisiana Cookin takes some time and effort, but the end result is a deeply satisfying, restaurant-quality meal that’s perfect for special occasions or family gatherings.

This dish combines a velvety roux-based sauce with tender crawfish tails and a medley of fresh vegetables and seasonings. The true hallmark of an authentic bisque is the stuffed crawfish heads, which add an extra layer of complexity to the dish. The heads are filled with a savory mixture of crawfish tails, breadcrumbs, and aromatic seasonings, then baked to perfection before being simmered in the bisque. Served over a bed of fluffy white rice, this dish is a true celebration of Louisiana’s seafood bounty.

Ingredients:

  • 60 crawfish heads, cleaned
  • 3 pounds cooked crawfish tails
  • 3 large eggs, beaten
  • 2½ cups minced and 1½ cups diced onion
  • 1 cup diced celery
  • ½ cup diced green bell pepper
  • ½ cup minced green bell pepper
  • 1 cup sliced green onions
  • 4 tablespoons minced garlic
  • ½ cup chopped fresh parsley
  • 2 to 3 quarts shellfish stock
  • ¼ cup tomato sauce
  • 2 cups seasoned Italian bread crumbs
  • 1 cup vegetable oil
  • 1 cup all-purpose flour
  • Steamed white rice, to serve
  • Granulated garlic, kosher salt, & ground black pepper to taste

Directions:

  1. In a large Dutch oven, heat the vegetable oil over medium-high heat. Whisk in the all-purpose flour and continue stirring constantly to create a rich, dark brown roux. This process should take approximately 12 to 15 minutes. Be patient and vigilant—burning the roux can ruin the dish.
  2. Once the roux reaches the desired color, add in the diced onions, celery, bell peppers, and minced garlic. Stir frequently and cook until the vegetables soften and release their flavors, which should take about 3 to 5 minutes.
  3. Next, stir in the crawfish tails and tomato sauce, mixing well to incorporate all the flavors. Gradually pour in the shellfish stock, stirring continuously to create a thick, sauce-like consistency. If the bisque becomes too thick during cooking, additional stock can be added as needed. Bring the mixture to a rolling boil, then reduce the heat to a gentle simmer.
  4. For the Stuffed Crawfish Heads, you’ll want to preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a food processor, combine the cooked crawfish tails, minced onions, celery, bell peppers, parsley, and garlic. Pulse for about 30 seconds until finely chopped. Transfer the mixture to a large mixing bowl. Stir in the beaten eggs and gradually add the seasoned breadcrumbs, just enough to bind the mixture together. Season with salt, pepper, and granulated garlic to taste.
  5. Fill each cleaned crawfish head with the prepared stuffing mixture, pressing gently to secure the filling. Any remaining stuffing can be set aside and stirred into the bisque. Arrange the stuffed crawfish heads on the prepared baking sheet and bake for about 20 minutes or until lightly browned.
  6. Gently stir in the stuffed crawfish heads. Allow the bisque to simmer for 45 minutes, stirring occasionally to prevent the crawfish from settling at the bottom and burning.
  7. Once the bisque has thickened and all the flavors have melded together, add the sliced green onions and fresh parsley. Season with salt, black pepper, and granulated garlic to taste. Serve the bisque over steamed white rice for a hearty and satisfying meal.

For more delicious recipes, click here.