Author: Emily Gautreaux

This Recipe for Rice Grits and Braised Chicken is Cajun Cooking at its Finest

Are you ready to take your taste buds on a trip down South? Look no further than this delicious recipe from Louisiana Cookin. With its unique blend of spices and rich, creamy texture, this dish is sure to transport you to the bayou with just one bite. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe for rice grits and braised chicken is easy to follow and will leave your guests begging for seconds. So grab your apron and get ready to whip up some authentic Southern cuisine!

Ingredients for Braised Chicken and Rice Grits

  • 4 chicken leg quarters
  • ¼ pound of thick-sliced bacon, diced
  • 1 cup of rice grits or cracked rice
  • 5 cups of chicken broth
  • 5 tablespoons unsalted butter, divided
  • ¼ cup of lard
  • 1 cup of diced onion
  • 4 cloves of garlic, chopped
  • ½ cup of mushrooms, sliced
  • 1 bay leaf
  • 5 sprigs of fresh thyme
  • 2 tablespoons of packed fresh basil
  • 2 tablespoons of packed fresh parsley
  • 2 tablespoons of chopped fresh chives
  • ¼ cup extra-virgin olive oil
  • 1 cup and 1 tablespoon of flour, divided
  • 4 teaspoons of salt
  • 1 ½ teaspoon of ground black pepper

Directions for Braised Chickens and Rice Grits

            1. To create your braised chicken, you’ll begin this recipe by seasoning your quartered chicken legs with salt and pepper and dusting them with 1 cup of flour. Then, in a large skillet that is set over medium-high heat, add your ¼ cup of lard. After it coats the bottom of the skillet, add in your seasoned and coated chicken to the skillet. Cook the chicken until the leg quarters are golden brown on both sides, at which point you’ll remove the chicken and set the pieces aside.
  2. Next, while using the same pan, you’ll add in your bacon and render the pieces halfway over medium heat. Add onion and garlic and cook until golden and then add mushrooms and cook while stirring occasionally until browned, which should take approximately 5 minutes.
  3. Stir in your 1 remaining tablespoon of flour, chicken broth, red wine, bay leaf, and thyme. After the ingredients are all combined you’ll add in your reserved chicken and cook the contents of the skillet while covered until the meat begins to fall off of the bone, which should take about 30 to 40 minutes.
  4. Combine your basil, parsley, chives, and salt into the mixing bowl of a food processor. Add in a touch of olive oil and pulse until the ingredients are chopped. Then, take these crushed herbs and stir them into your gravy. Adjust the seasoning to your preferred taste, if needed.
  5. In a large skillet that’s set over medium heat, melt 2 tablespoons of butter and add onion and garlic. Cook until the contents of the pan are softened, then add chicken broth and bring the contents of the pot to a boil. Add your rice grits or cracked rice, reduce the heat, and simmer while stirring occasionally, until it’s all tender. This should take about 10 minutes. Finish the pot with salt, pepper, and your remaining butter.
  6. Serve the chicken and pan sauce (gravy) with your rice grits, and enjoy!

Notes:

When it comes to making delicious rice grits, there are a few tips and tricks that can help you get the best results. First of all, make sure that you use good quality white rice for your grits. This will ensure that they have a nice, fluffy texture. Secondly, don’t be afraid to experiment with the seasoning. Try adding in some salt, pepper, garlic, or even a bit of hot sauce to give your grits some extra flavor. Make sure to cook your grits slowly and patiently. This will help them to absorb all of the flavors from the seasonings and produce a delicious final product.

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Virginia Beaches to Consider Visiting this Summer

As summer approaches, many are itching to escape the hustle and bustle of everyday life and bask in the sun on a beautiful beach.  And while Virginia may not be top-of-mind when it comes to beaches, it’s home to some true hidden gems that are just waiting to be explored, according to this travel blog post from Southern Living. So pack your bags, grab your sunscreen and get ready for an unforgettable trip as we explore the best beaches in Virginia that will transport you straight into paradise.

Cape Charles Beach

Cape Charles Beach is one of the most popular beaches in Virginia. Located on the Eastern Seashore of Virginia, it offers stunning views and plenty of activities for visitors, as the beach is well-known for its beautiful sunsets. Visitors can take a stroll along the beach, build sandcastles, or just sit back and relax while taking in the view. There are also a number of restaurants and cafes located nearby, making it the perfect place to grab a bite after a day in the sun. Whether you’re looking to relax or have some fun, Cape Charles Beach is sure to make your vacation unforgettable.

Ocean View Beach Park

If you’re looking for an unforgettable beach vacation, look no further than Ocean View Beach Park. Located along Chesapeake Bay, Ocean View Beach Park is a beautiful spot for swimming, sunbathing, picnicking, and more. The park has a wide range of amenities to make your experience perfect, including lifeguards on duty during the summer months, showers and restrooms, a playground for the kids, and plenty of picnic tables. One of the best things about Ocean View Beach Park is its stunning ocean views. The park is situated right on the Chesapeake Bay, so you can take in the incredible scenery while you relax on the beach. If you’re looking for a breathtaking Virginia beach vacation, this is the place for you!

False Cape State Park

If you’re looking for an untouched paradise, look no further than False Cape State Park. This state park is located on the southern tip of Virginia Beach and is only accessible by foot, bike, or boat. Once you arrive at the park, you’ll be able to enjoy miles of unspoiled beaches, hiking trails, and wildlife watching opportunities. False Cape State Park is home to a variety of plant and animal species, including some that are rare or endangered. The park’s dunes provide habitat for nesting birds, while the marshes are homes to fish, crabs, and turtles. You might even spot a deer or fox while you’re exploring the park! With so much to see and do, False Cape State Park is the perfect place to escape from the hustle and bustle of everyday life.

Fossil Beach at Westmore State Park

Nestled in Montrose, Virginia, Fossil Beach at Westmoreland State Park offers a unique experience to beachgoers with its fascinating geological history. The cliffs surrounding the beach are rich in ancient marine fossils, making it an ideal spot for those interested in paleontology and nature enthusiasts alike. As you walk along the sandy shore, keep your eyes peeled for remnants of prehistoric creatures such as shark teeth and whale bones. In fact, Fossil Beach is well-known for being one of the best places on the East Coast to find shark teeth fossils!

But there’s more than just fossil hunting at this picturesque destination. With clean waters and stunning views of Maryland across the river, visitors can enjoy swimming or simply relaxing on the sand while basking in nature’s beauty. Westmoreland State Park also boasts various recreational activities like hiking trails, fishing spots, and picnic areas – perfect for spending quality time outdoors with friends or family.

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The Cultural Significance of Boudin in Louisiana’s Culinary Landscape

When it comes to Louisiana’s culinary landscape, there are few dishes that embody the state’s rich history and cultural significance quite like boudin. From its humble beginnings as a simple sausage made from leftover meat, rice, and spices, to becoming a staple of Cajun cuisine enjoyed by locals and visitors alike, boudin has played a vital role in shaping Louisiana’s unique food culture. Thanks to this article from The Advocate, you can explore the fascinating origins of the cajun sausage, its importance to Scott, Louisiana, and why it continues to hold such an important place in Louisiana’s culinary heritage.

The small town of Scott, Louisiana has a population of 8,000, but that doesn’t stop it from having the most boudin shops per capita than any city or town in the state.  Most of these shops are found along Interstate 10, as highway travel has become quite essential to the town. Some of the most popular stops include: Billy’s Boudin and Cracklins, Nunu’s Cajun Market, Kartchner’s Specialty Meats, Best Stop, and Don’s Specialty Meats. In 2012, the Louisiana state legislature designated Scott, Louisiana as the Boudin Capital of the World,cementing it among locals and tourists alike as the go-to spot for the cajun delicacy.

Boudin is a type of sausage that is popular in Louisiana. It is made from pork, rice, and spices, and is often used in Cajun dishes. It has been a part of Louisiana culture for centuries, and is still enjoyed by many people today. The sausage was first created by the Acadians, who settled in Louisiana in the 18th century. The Acadians were originally from France, and they brought their culinary traditions with them to America. Boudin was one of these traditions, and it quickly became popular in Louisiana.

Today, boudin is still an important part of Louisiana culture. It can be found in grocery stores and restaurants all over the state. Many people enjoy eating it as part of a meal or as a snack. It is also a popular ingredient in many Cajun dishes. The cultural significance of boudin lies in its history and its place in Louisiana culture. Boudin has been enjoyed by Louisianans for centuries, and it continues to be an important part of the state’s culinary landscape.

It was originally created by French settlers in Louisiana, who adapted the sausage from a similar dish that was popular in their native country. Over time, the sausage evolved to reflect the local ingredients and flavors of the Cajun region. The sausage is often eaten as a symbol of pride and tradition, and is often shared with friends and family members during special occasions. Whether it’s served at a backyard barbecue or as part of a holiday feast, boudin is always sure to bring people together.

The most common type of boudin is the Cajun style, which is made with green onions and garlic. This type is popular in the Acadiana region of Louisiana. Another popular style is the Creole boudin, which is made with tomatoes and red peppers. This type of boudin is popular in the New Orleans area. There are many other regional styles of boudin, such as the Houma style, which is can be made with beef instead of pork; the Baton Rouge style,which is made with hot sauce; and the St. Martinville style, which is made with crawfish. No matter what style of boudin you try, you’re sure to enjoy its unique flavor and cultural significance.

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Lab School to Be a Center of Learning, Teaching, and Education at UL Lafayette Campus

It was recently announced via this informative article from The University of Louisiana at Lafayette, that the school has found a home for the ULL Learning Lab. The Learning Lab will be a laboratory school that will be housed in a two-story, 70,000-square foot building in UL Lafayette’s Research Park.

The building that will host the ULL Learning Lab was originally occupied by the National Marine Fisheries Service, which is a federal agency of the National Oceanic and Atmospheric Administration, but it was recently announced that the building would be transferred to the University by U.S. Senator John Kennedy.

The Interim Dean of the ULL College of Education and Human Development, Dr. Paula Montgomery, spoke about the Learning Lab saying, “beyond a cutting-edge learning and teaching environment, the Learning Lab will be a hub for teaching practice and theory, education-based research and interdisciplinary collaboration. Acquiring a home for the lab school moves us that much closer to opening its doors.” Dr. Montgomery mentioned that the Learning Lab will offer students an expansive education that will feature the following: model teaching methods as well as an innovative curriculum that will encompass both interactive and outdoor learning experiences.

While there is not a set date on when the Learning Lab will be opened, ULL professor and the college’s former dean, Dr. Nathan Roberts explained that “renovations to convert the building into a space for innovative learning, teaching, and research is one of the priorities.”

Dr. Roberts was instrumental in the implementation of the lab school. He explained that initial proposals for the Labwould call for pre-kindergarten through fifth-grade students to enroll at the school with the eventual expansion through Eighth grade during the first several years. Eventually, this would lead to a high school, as the framework is based on “substantial interest from parents of potential students, school administrators, public officials, and community organizations. So, we’re excited to have the capacity to serve a wide range of people and foster partnerships.”

Essentially, the Learning Lab will be operating as an independent school district in the same manner as LSU andSouthern University’s lab schools. Additionally, it will be funded with a blend of tuition and state support. Furthermore, donor support will also be an essential aspect of the creation of the Learning Lab and its activities. UL Lafayette plans to fund the Lab School as a part of the largest comprehensive funding initiative in the history of the University. UL Lafayette plans to raise $500 in its campaign, which is titled “Together: The Campaign for the University of Louisiana at Lafayette.”

One of the aims of the Learning Lab will involve it being a place for the majority, if not all, of ULL students studying and training to become teachers to be able to gain valuable classroom experience by observing and participating in the lab school in addition to their field experiences in local area school districts. Dr. Aimee Barber is an assistant professor in ULL’s Department of Educational Curriculum and Instruction, and she also co-chairs a faculty and staff committee that oversees the establishment of the school.

Dr. Barber explained, “the intent will be to immerse our teacher candidates in a space that enables them to not only learn about global best practice, but actually implement best practice as part of their teacher preparation. So, in their junior year, they will be immersed in laboratory school classrooms in preparation for their final year, which is a year-long residency in area public schools.”

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Sixth Give-N-Day helps Nicholls Foundation Reach the 1 Million Dollar Mark

The Nicholls Foundation’s sixth Give-N-Day has reportedly raised over $1 million for the University’s departments and student organizations, according to this new release from Nicholls State University. After it was all said and done, Nicholls’ 2023 Give-N-Day received the most donors, donations, and funds raised ever in the six years of the event.

Jeremy Becker, Nicholls Foundation Executive, said, “Give-N-Day is an exciting and rewarding event for the foundation and especially the university. It is special to see the University come together with this effort and to have the Nicholls community support so many specific areas on campus. The Give-N-Day team is already planning to make this an even more impactful event in the future.”

The sixth Give-N-Day, in total, raised over $265,000 with 1,587 donors and 2,188 donations. These donations will benefit 130 Nicholls organizations, all of which will receive at least one gift, which is the most ever. Out of the donors, over 25% identified as being Nicholls alumni, and 17% of all donors gave to more than one organization with gifts coming from 39 states and 11 countries, which also broke a record for the monumental event.

Give-N-Day was initially organized in 2018 as a way for the student organizations, academic programs, and athletics of Nicholls State University to raise money in a way that they couldn’t before. Give-N-Day was created as an opportunity for donors to directly benefit a specific organization, department, or athletic team of their choosing. Donations could be listed as little as $10 or as much as the donor wishes to give to one organization or to be spread across as many organizations as possible. Every cent of the donation goes directly to the donor’s organization(s) of choice.

This year, for the sixth 2023 Give-N-Day, Maritime Management received the largest amount of donations by raising $44,615. Other programs that received remarkable financial support were: CROWN with $8,770, Colonel Athletic Association Track & Field/Cross Country with $9,886, Accounting Program with $13,795, Colonel ESports with $14,005, Bridge to Independence with $17,440, and Colonel Athletic Association Soccer with $36,026.

In terms of which programs, organizations, or departments had received the most individual donations, Colonel Athletic Association Soccer reportedly received the most with 305 individual donations total. Other programs that had received a significant number of individual donations were: Colonel Athletic Association Track & Field/Cross Countrywith 56, Accounting Program with 59, Bridge to Independence with 60, Colonel Esports with 64, CROWN with 76, and Sigma Sigma Sigma with 105.

The President of the Nicholls Foundation, Chris H. Riviere says the following in his message to donors, “when making a contribution to Nicholls, the first thing that often comes to mind for many people is scholarships.  For those who attended college, we all remember our own financial struggles and we can understand the importance of ensuring that today’s students can afford to earn degrees, live in residence halls, become active in campus organizations or even travel abroad.  And now, with the yearly uncertainty surrounding TOPS and higher education funding, the need for scholarship dollars has grown even more important. While scholarships are certainly the bread and butter of the Nicholls Foundation, they are far from the only option to make a lasting impact on the lives of current and future Colonels. […]

Additionally, the Nicholls Foundation currently funds 63 faculty professorships along with two endowed chairs.  By providing the financial resources for Nicholls to recruit and retain its best faculty and fund faculty research and professional development opportunities, the Foundation’s supporters are helping to improve the academic experience for hundreds, if not thousands, of students.”

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Entrepreneur Week Celebrates NOLA’s Workforce and Culture

The 2023 New Orleans Entrepreneur Week was recently held in the Crescent City to celebrate the city’s focus on entrepreneurship, technology, innovation, and culture. According to this article from NOLA.com, the panel titled “Third Wave Industries and Climate Leadership,” highlighted just how New Orleans culture helps to draw in startups and clean energy.

The week-long series of workshops, speeches, panels, discussions, and live music that made up the 2023 New Orleans Entrepreneur Week drew in nearly 1,400 attendees, according to event organizers. One of the ways this year’s NOEW was different from previous years was that the event’s final three days included ticketed items such as concerts and entertainment offerings.

Producer Liz Maxwell of Idea Village, the small business accelerator program that created NOEW said, “NOEW has become a really important event for this community. It shows what is possible here in New Orleans and Louisiana and that we can create and innovate together.”

This year’s theme for NOEW was innovation and culture, which included speeches and sessions built around eight subthemes. These subthemes included: Climate tech, Culture tech, EATrepreneurs, Future of local business, Health innovation, Investing in innovation, Software as service engineers, and Startups for impact. In terms of guest speakers for the weeklong event, dozens of local and national speakers made it out to New Orleans, including keynoter Mary Landrieu, the former U.S. senator from Louisiana, and AOL founder Steve Case.

One of the talks for the New Orleans Entrepreneur Week focused on the fact that the Louisiana government’s climate policies were responsible for creating several economic development opportunities. This talk from the Louisiana Governor took place in Gallier Hall, where he announced that a key update will be coming to Louisiana’s renewable energy sector. This update is expected to offer a boost to those local companies that are racing to develop new types of carbon-capture technologies.

This update will come as a result of new federal regulations that are set to arrive later this spring, and it’s expected that these regulations from the federal government will give the Louisiana Department of Natural Resources the primary authority over wells needed to inject carbon underground, instead of this authority going to the U.S. Environmental Protection Agency. If this update is finalized later this year, the new rules that will be in place will essentially speed up the permitting process and as a result make carbon capture and sequestration a reality in Louisiana ahead of the next gubernatorial election.

The speaker was quoted as saying, “we have to embrace things like carbon capture and sequestration because we cannot be successful and the world cannot be successful if we keep just emitting it the way we have. The science is there. The safety is there. I know we have to demonstrate that, but carbon capture is going to be very important moving forward.”

The Louisiana Government’s Climate Action Plan focuses heavily on carbon capture as one of its key planks, as it seeks to reduce the state of Louisiana’s carbon emissions to net zero by 2050. In addition to this goal, the plan also calls for developing purely renewable energy sources such as wind power, solar power, and cleaner fuels like hydrogen.

One of the key takeaways from the presentation was that Louisiana has several economic development strengths that are aided by New Orleans attracting more startup companies and talent to the state of Louisiana. The Governor spoke about how this attraction of businesses could continue by saying that the state continues to “have more of these kinds of events.

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