Author: Emily Gautreaux

The Ultimate Cheesy Cajun Spaghetti Bake

Creamy Cajun Spaghetti Bake takes the comfort of classic baked pasta and gives it an extra-rich, boldly seasoned twist. What sets this baked spaghetti  from Tony Chachere’s & Louisiana Cookin apart is the contrast between its robust meat sauce and creamy pasta filling. Tony Chachere’s Spice N’ Herbs Seasoning adds Creole seasoning along with herbs, giving the beef and vegetables plenty of flavor without requiring a long list of individual spices. Roasted marinated bell pepper provides sweetness and a softer texture than fresh pepper, while the diced onion cooks directly with the beef and absorbs its savory flavor.

Ingredients for Spaghetti Bake:

Directions for Spaghetti Bake:

  1. Prepare the oven and skillet. Preheat the oven to 375°F. Heat a large skillet over medium-high heat.
  2. Brown the beef and vegetables. Add the ground beef, diced onion, and diced roasted bell pepper to the skillet. Season liberally with Tony Chachere’s Spice N’ Herbs Seasoning. Cook, breaking the beef apart as it browns, until the meat is fully cooked and the onion has softened. Drain away excess grease. For food safety, the USDA recommends cooking ground beef to an internal temperature of 160°F.
  3. Make the meat sauce. While the beef cooks, bring a large pot of water to a boil for the spaghetti. Pour the pasta sauce into the skillet with the drained beef mixture and bring it to a gentle simmer.
  4. Cook the spaghetti. Add the spaghetti to the boiling water and cook until al dente, so the noodles retain a little firmness. This is especially important for baked pasta because the spaghetti continues cooking once it goes into the oven.
  5. Mix the creamy filling. While the pasta cooks, combine the Boursin, cottage cheese, 1 cup cheddar cheese, ½ cup mozzarella cheese, egg, and about 1 teaspoon Tony Chachere’s Spice N’ Herbs Seasoning in a bowl. Stir until evenly combined.
  6. Coat the pasta. Drain the cooked spaghetti well and immediately combine it with the cheese mixture. Toss until the noodles are thoroughly coated.
  7. Assemble the casserole. Spoon a layer of meat sauce across the bottom of a baking dish. Add the creamy spaghetti mixture and spread it evenly. Spoon the remaining meat sauce over the pasta, then top with the remaining 1 cup cheddar and ½ cup mozzarella.
  8. Bake. Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and the casserole is hot and bubbling around the edges.

Because this spaghetti is rich and cheesy, lighter vegetable sides provide an especially good contrast. A crisp green salad with tomatoes and a tangy vinaigrette adds freshness, while roasted broccoli, green beans, asparagus, or Brussels sprouts bring color and texture without competing with the seasoned meat sauce. Garlic bread is another natural choice when something hearty is wanted alongside the pasta.For a Louisiana-inspired table, try serving the spaghetti with simple smothered green beans, roasted okra, or a cool cucumber-and-tomato salad. These sides balance the creamy casserole while allowing its peppery Creole seasoning, roasted bell peppers, beef, and cheese to remain the focus.

Creamy Cajun Baked Spaghetti is at its best after resting for several minutes once it leaves the oven. That brief rest gives the layers time to settle, making each serving easier to scoop while keeping plenty of creamy cheese and hearty meat sauce in every bite.

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Explore Washington’s Chinook Scenic Byway

Washington’s Cascade Range is filled with dramatic mountain roads, but few pack as much changing scenery into a single drive as the Chinook Scenic Byway. Stretching between Enumclaw and Naches, the route follows State Route 410 for roughly 92 miles, climbing from the forested foothills toward 5,430-foot Chinook Pass,as per this travel blog article from Travel + Leisure. Along the way, rivers, waterfalls, evergreen forests, alpine meadows, and broad views of glacier-covered Mount Rainier turn the highway into far more than a way to get from one side of the Cascades to the other.

The drive begins near Enumclaw, about an hour from Seattle and even closer to Tacoma. From here, SR 410 heads east into the Cascade foothills and the Mount Baker-Snoqualmie National Forest. Dense stands of Douglas fir, cedar, and hemlock surround much of the western portion of the route, while the White and Greenwater rivers periodically appear beside the highway. Scenic pullouts make it possible to enjoy the landscape without committing to a long hike, although trails throughout the corridor provide plenty of reasons to leave the car behind.

One worthwhile detour leads to Crystal Mountain, Washington’s largest ski resort and a year-round recreation destination. During its summer operating season, the Mount Rainier Scenic Gondola climbs more than 2,400 vertical feet in about 12 minutes. At the top, travelers are rewarded with sweeping Cascade views and close-up perspectives of Mount Rainier. The nearby Summit House, perched at 6,782 feet, is billed as Washington’s highest-elevation restaurant.

The scenery becomes even more dramatic as the road approaches Mount Rainier National Park. At Chinook Pass, SR 410 reaches its highest point near the historic Chinook Entrance Arch, a rustic log-and-stone structure built by the Civilian Conservation Corps in 1936. Nearby Tipsoo Lake sits in a glacier-carved basin surrounded by subalpine meadows. Wildflowers typically reach peak bloom around mid- to late July, while huckleberry bushes and other low-growing plants begin introducing red and orange tones to the landscape in September.

Tipsoo Lake is also a convenient starting point for exploring the area on foot. The Naches Peak Loop Trail travels about 3.5 miles and gains roughly 500 feet in elevation, connecting with a section of the Pacific Crest Trail before looping back toward the lake. Other trails along the byway lead through old-growth forests and toward waterfalls, mountain lakes, and viewpoints. Even without hiking, however, the roadside overlooks around Chinook Pass provide expansive views that make the route accessible to travelers who prefer to experience the mountains primarily by car.

Continuing east, the landscape gradually changes. The thick forests of western Washington become more open, with ponderosa pine and drier terrain signaling the transition toward the Naches Valley. Near the eastern end of the route, the Oak Creek Wildlife Area protects thousands of acres of shrub-steppe and mountain habitat and is known for its elk population. Orchards and agricultural lands also become increasingly prominent around Naches and nearby Yakima, particularly during late summer and the fall harvest season.

Timing is an important part of planning this road trip. Chinook Pass receives heavy snowfall and SR 410 closes seasonally, making this primarily a summer and early-fall drive. Tipsoo Lake is typically accessible by vehicle from June into October, although snow can linger well into early summer. Travelers should check current road conditions before leaving, especially near the beginning and end of the season.

Driving straight through takes only a few hours, but the Chinook Scenic Byway is better suited to an unhurried day. Starting early leaves time for viewpoints, short hikes, and stops around Crystal Mountain or Mount Rainier. Cell service can be unreliable in the mountains, so downloading maps in advance is useful, and layers are essential even on warm summer days. For lighter traffic at popular stops such as Tipsoo Lake, weekdays and September visits can offer a quieter alternative to peak summer weekends.

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What’s Next for the Louisiana International Terminal in St. Bernard Parish

A massive new container terminal planned for St. Bernard Parish has cleared one of its most important regulatory hurdles, bringing the long-discussed project closer to construction along the Lower Mississippi River, according to this article from Nola.com. The Louisiana International Terminal, commonly known as LIT, received federal construction permits from the U.S. Army Corps of Engineers in August 2026. The approval followed more than four years of federal review and allowed the Port of New Orleans to move into the next stages of developing the proposed terminal in Violet, about 17 miles downriver from New Orleans.

Port officials have pursued the project for more than a decade as container ships have continued to grow in size. Some of the largest vessels used in international shipping cannot travel upriver to existing Port NOLA container facilities because of restrictions including the clearance beneath the Crescent City Connection. Building farther downriver would give Louisiana a facility capable of serving those larger ships while expanding the region’s container-handling capacity. Port NOLA described the federal permit as a major turning point for the project, which it says would strengthen Louisiana’s connection to domestic and international trade.

Current plans call for a terminal covering more than 600 acres along the Mississippi River. The facility would include approximately 3,600 linear feet of wharf, a large container yard, administrative facilities, vehicle ramps and an intermodal rail yard. Ten cranes are planned for the waterfront, allowing the terminal to service two ultra-large container ships at the same time. Those vessels can carry as many as 24,000 standard shipping containers.

Private partners Terminal Investment Limited and Ports America have committed approximately $800 million toward construction. State and federal sources have committed another $500 million, while Port NOLA expects additional financing to include bonds and federal loan programs. The two private companies formally established Louisiana International Terminal Holdings LLC in March 2026 as the operating group for the future terminal.

Another major piece of the project remains under development: a transportation corridor intended to connect the terminal with the interstate system without directing large volumes of truck traffic onto existing neighborhood roads. The proposed St. Bernard Transportation Corridor would create a new connection between the Violet area and Interstate 510. Planning work has included evaluating potential financing, delivery methods and the broader effects of the transportation network surrounding LIT.

Supporters say the terminal could have a substantial effect on the St. Bernard Parish economy. An economic analysis released by Greater New Orleans, Inc. in April projected that LIT could generate more than $33 million annually in new parish tax revenue at full buildout and support more than 4,300 direct and indirect jobs. The organization estimates the added revenue would represent a significant increase to the parish’s existing tax base.

At the same time, the terminal remains a source of opposition within St. Bernard Parish. Some parish officials and community groups have raised concerns about traffic, environmental impacts and changes to surrounding communities. Multiple lawsuits challenging the project are also moving through state court, including disputes involving a nearby elementary school, environmental issues and Port NOLA’s authority to operate in the parish.

Preliminary site work could begin as early as fall 2026, including clearing portions of the property, constructing access roads and preparing the area’s soft soil to support heavy infrastructure. Port officials estimate that construction would take about five years once the main work begins. That timeline means the Louisiana International Terminal could begin operating around late 2031 if financing, engineering, transportation planning and construction remain on schedule. The federal permit represents one of the project’s largest milestones so far, but the coming years will determine how quickly the ambitious plan moves from the drawing board to the Mississippi River.

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Nicholls Students Gain Statewide Conservation and Policy Experience

Four Nicholls State University biology students will take their studies beyond the classroom during the 2026–2027 academic year as members of a statewide program designed to prepare emerging leaders in conservation, environmental science and natural-resource policy, according to this news release from Nicholls. Abigail Chiasson, Adrianna Dubois, Dani Thibodeaux and Danny Woods were selected for the 2026–2027 Edgar Veillon Conservation Leadership Corps, an initiative of the Louisiana Wildlife Federation. They are among 25 undergraduate students representing 11 Louisiana colleges and universities in the program’s eighth annual cohort.

The four students bring academic interests closely connected to Louisiana’s natural environment. Chiasson, Thibodeaux and Woods are studying marine biology at Nicholls State University, while Chiasson is also pursuing a pre-veterinary pathway. Dubois is concentrating her studies in environmental biology. Those disciplines can lead students into work involving wildlife, coastal ecosystems, natural-resource management, research and environmental policy.

Throughout the year, the Conservation Leadership Corps will give participants opportunities to learn alongside scientists, conservation professionals, wildlife specialists and others working in natural-resource fields. The program combines field experiences with training in communication, teamwork, leadership and advocacy, allowing students to examine environmental issues from perspectives that extend beyond laboratory and classroom science.

That combination is particularly relevant in Louisiana, where conservation questions frequently connect scientific research with land management, public policy and community needs. According to the Louisiana Wildlife Federation,participants will explore issues affecting wildlife and natural habitats while learning how decisions about conservation are discussed and developed. The 2026–2027 program includes two fall meetings and two spring sessions, including a retreat at Chicot State Park, activities in Baton Rouge and participation in the organization’s annual convention.

At the convention, students will have an opportunity to observe how conservation proposals move through a formal decision-making process. Rather than studying environmental policy only as an academic subject, participants can see how scientific information, competing priorities and advocacy are incorporated into debates over real conservation issues.

Louisiana Wildlife Federation Executive Director Rebecca Triche described the program as an investment in students who already have an interest in the state’s wildlife and environment. She said connecting participants with people already working in conservation, while giving them opportunities to learn through direct experience, helps prepare them to take on future leadership roles.

Professional exposure can also be an important part of undergraduate science education. Programs such as the Conservation Leadership Corps introduce students to career possibilities, organizations and specialties they may not encounter through coursework alone. Previous participants have credited the experience with helping them build professional relationships, discover career paths and connect with internships and employment opportunities.

For the Nicholls students, the program complements a biology curriculum already shaped by the university’s location in south Louisiana. The Nicholls Department of Biological Sciences offers a Bachelor of Science in Biology with multiple concentration options, including marine biology, environmental biology and several pre-professional pathways. Students can also participate in field experiences in Louisiana wetlands, bayous, estuaries and coastal environments, giving them access to ecosystems that function as natural laboratories for environmental study.

Nicholls also offers graduate study through its Master of Science in Marine and Environmental Biology, which incorporates research, science communication and environmental regulation and policy into advanced biological training. Together, these academic opportunities reflect the increasingly interdisciplinary nature of conservation careers, which may require scientists to communicate research, understand policy and collaborate with government agencies, nonprofits and communities.

The Edgar Veillon Conservation Leadership Corps was established in 2018 and is supported by the Mzuri Wildlife Foundation. By placing students directly in conversations about Louisiana’s habitats and natural resources, the program gives Chiasson, Dubois, Thibodeaux and Woods another way to connect their undergraduate biology studies with the environmental challenges they may eventually address as scientists and professionals.

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New Orleans’ St. Louis Cathedral Is Getting Its Biggest Restoration in Decades

New Orleans’ most recognizable landmark is preparing for one of the most extensive preservation projects in its long history. A $45 million restoration of St Louis Cathedral is expected to begin this summer, launching a yearslong effort to repair deterioration hidden behind the cathedral’s familiar façade while preserving the building that has anchored Jackson Square for generations, according to this article from Nola.com.

Although the cathedral remains one of the defining images of the French Quarter, architects have documented significant problems ranging from failing stucco and water damage to termite-damaged roof framing and deteriorating interior plaster. Holly & Smith Architects president Kevin Morris, the project’s chief architect, has spent years studying the building and coordinating the specialized work required to restore it. The goal is not to redesign the cathedral, but to stabilize its historic fabric while keeping its appearance as recognizable as possible.

The exterior will receive attention first. Scaffolding is expected to surround the building as crews replace deteriorated stucco, repair the masonry beneath it and install new slate and underlayments on the cathedral’s roofs. Damaged portions of the roof framing will also be repaired. Because the work must continue through south Louisiana’s rainy and tropical-weather seasons, plans include a movable roof enclosure that can protect exposed sections of the building when necessary. Exterior work could last at least two years before restoration shifts indoors.

The interior phase is expected to take another 18 to 24 months. Among the most delicate projects will be restoring the cathedral’s historic stained-glass windows and the painted religious scenes attributed to artist Erasme Humbrecht. Wisconsin-based Conrad Schmitt Studios, which specializes in historic decorative arts and stained glass, will participate in that conservation work. Nearly 150-year-old plaster ceilings will be reconstructed, while walls and floors will be repaired and refinished. The project will also add a modern fire-protection sprinkler system.

St Louis Cathedral plans to remain open as much as possible during construction. According to the source article, weddings will continue through July 2027, although bookings after that point have stopped as the project prepares to move indoors. Cathedral officials hope regular worship can continue during much of the work, but portions of the interior phase may require temporary changes. Construction logistics will also be complicated by the cathedral’s location in the heavily traveled French Quarter and its proximity to neighboring landmarks.

The work is being funded through the privately supported Our City Our Cathedral campaign, led by New Orleans Saints and Pelicans owner Gayle Benson. While approximately $45 million is designated for the cathedral restoration itself, the broader campaign has a $75 million goal. Another $10 million is planned for renovation and reuse of the rectory, while $20 million would establish endowments intended to support operating expenses and long-term maintenance.

Preservation is particularly significant because today’s cathedral represents centuries of rebuilding on the same site. A permanent church opened there in 1727 but was destroyed during the devastating Good Friday fire of 1788. Its replacement was completed in 1794 before major work in the 1840s ultimately produced much of the structure visitors recognize today. Completed in 1851, the cathedral is closely associated with architect Jacques Nicholas de Pouilly, whose design blended architectural influences including Greek Revival and Gothic Revival. The Preservation Resource Center of New Orleans has documented how unusually modern and ambitious the design was for its era.

Over nearly three centuries, churches on this site have endured fire, hurricanes, structural changes and even a mysterious 1909 explosion. The coming restoration is another chapter in that unusually resilient history. For New Orleans, preserving St Louis Cathedral means protecting far more than an architectural landmark. It safeguards one of the enduring visual and cultural anchors of the French Quarter so that the familiar three-spired silhouette can continue overlooking Jackson Square for generations.

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One-Smoker Chicken Jambalaya With Andouille

Smoked Chicken Jambalaya brings two Louisiana cooking favorites together in one especially flavorful meal: smoky, seasoned chicken and a hearty pot of rice studded with andouille sausage. Adapted from a recipe from Tony Chachure’s,  this version cooks both components at the same time on a pellet smoker. The chicken sits above the jambalaya, allowing its seasoned drippings to fall into the cast-iron skillet as everything cooks.

The technique is simple, but it builds flavor in several layers. A whole chicken first spends 30 minutes in Tony Chachere’s 30-Minute Chicken Marinade, which combines Creole seasoning with herbs and other savory ingredients. Spatchcocking the bird before marinating helps it lie flat on the smoker grate, encouraging more even cooking and exposing more of the skin to the heat.

Ingredients:

Directions:

  1. Place the whole chicken breast-side down on a sturdy cutting board. Using kitchen shears or a sharp knife, remove the backbone to spatchcock the chicken. Open the bird and press it flat.
  2. Transfer the chicken to a large bowl or other suitable container. Pour Tony Chachere’s 30-Minute Chicken Marinade over the chicken, making sure the surface is well coated. Refrigerate for 30 minutes.
  3. While the chicken marinates, add Tony Chachere’s Jambalaya Rice Dinner Mix to a cast-iron skillet. Stir in the sliced andouille sausage along with the amount of water or chicken broth directed on the package. Spread the mixture evenly across the skillet so the rice cooks in an even layer.
  4. Preheat a pellet smoker to 350°F. Remove the chicken from the marinade, allowing the excess marinade to drip away, and discard the used marinade. Season the top of the chicken with Tony Chachere’s Original Creole Seasoning.
  5. Place the spatchcocked chicken directly on the upper smoker rack. Position the cast-iron skillet of jambalaya on the rack beneath it so that the drippings from the chicken fall into the rice as it cooks.
  6. About halfway through the smoking time, carefully stir the jambalaya, scraping around the edges of the skillet and redistributing the sausage and rice. Return the skillet to its position beneath the chicken and continue cooking.
  7. Continue smoking until the chicken reaches an internal temperature of 165°F. The USDA recommends measuring whole poultry with a food thermometer, checking the thickest portion of the breast as well as the innermost thigh and wing.

For serving, this smoked chicken jambalaya pairs well with simple sides that balance its rich, smoky flavor. A crisp green salad with a tangy vinaigrette adds freshness, while Southern-style green beans, roasted vegetables, or sautéed greens bring color and contrast to the plate. A warm piece of cornbread is another natural addition, especially for soaking up any flavorful juices left around the rice.

For a more Louisiana-inspired spread, serve the jambalaya with maque choux, braised okra, or a cool tomato and cucumber salad. Because the jambalaya already includes seasoned rice, smoky sausage, and chicken, the best accompaniments tend to be straightforward rather than heavy. A few fresh, vegetable-forward sides and a sprinkle of parsley are all that is needed to round out this smoky Creole meal. This Smoked Chicken Jambalaya turns a classic Louisiana favorite into a smoky, satisfying meal, combining tender seasoned chicken, savory andouille, and richly flavored rice in every hearty serving.

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